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Flavonoids are a class of plant pigments that are soluble in water. Although an idea of how to separate Flavonoids in to subclasses is not unanimously agreed upon, various systems have been used to placed them into specific categories. For example, one system divides flavonoids into flavans, isoflavones, flavanones, flavones, and anthocyanidins. Well-known flavonoids, including quercetin in onions, and genistein in soy, can be regarded as subcategories of categories. Rutin, heperidin, a variety of supplements, and citrus flavonoids also exist as part of the flavonoid family.
Flavonoids are nonessential nutrients that facilitate health of the body by reinforcing capillaries and other connective tissues, as well as by serving as antiviral, antihistaminic, and anti-inflammatory agents. Functioning as antioxidants, flavonoids, such as quercetin, safeguard LDL or "bad" cholesterol against oxidative harm. Studies have also suggested that quercetin may play a role in blocking the “sorbitol pathway” associated with many diabetic problems. Other flavonoids, including the anthocyanidins found in grapes, purple cabbage, and bilberry, may help prevent cataracts from developing on the lens of the eye. And, quite a few flavonoids, such as rutin, may provide an element of protection to blood vessels.
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