Which foods have highest flavonoid? What are their health benefits?!
Question:
Which foods have highest flavonoid? What are their health benefits?
How many mg of flavonoid should a person consumpt daily to prevent or reverse the related diseases due to decrease in microvasculars permeability?
Answers:
Citrus:
The citrus bioflavonoids include hesperidin, quercetin, rutin (a glycoside of quercetin), and tangeritin. In addition to possessing antioxidant activity and an ability to increase intracellular levels of vitamin C, rutin and hesperidin exert beneficial effects on capillary permeability and blood flow. They also exhibit some of the anti-allergy and anti-inflammatory benefits of quercetin. Quercetin can also inhibit reverse transcriptase, part of the replication process of retroviruses. The therapeutical relevance of this inhibition has not been established. Hydroxyethylrutosides (HER) have been used in the treatment of capillary permeability, easy bruising, hemorrhoids, and varicose veins.
Tea:
Green tea flavonoids are potent antioxidant compounds, thought to reduce incidence of cancer and heart disease. The major flavonoids in green tea are the catechins (catechin, epicatechin, epicatechin gallate, and epigallocatechin gallate(EGCG)).
In producing teas such as oolong tea and black tea, the leaves are allowed to oxidize, during which enzymes present in the tea convert some or all of the catechins to larger molecules. White tea is researched as the least processed of teas and is shown to present the highest amount of catechins known to occur in camellia sinensis.However, green tea is produced by steaming the fresh-cut leaf, which inactivates these enzymes, and oxidation does not significantly occur.
Wine:
Grape skin contain significant amounts of flavonoids as well as other polyphenols. Both red and white wine contain flavonoids, however, since red wine is produced by fermentation in the presence of the grape skins, red wine has been observed to contain higher levels of flavonoids, and other polyphenolics such as resveratrol.
Here is info from the USDA regarding this:
http://www.nal.usda.gov/fnic/foodcomp/da...