Natural sources of flavonoids and their importance in the nutrition

Session

Agriculture, Food Science and Technology

Description

Flavonoids as natural bioactive compounds are distributed plant secondary metabolites, particularly in fruits, vegetables, legumes, nuts, chocolate, grape seeds, apple skin and beverages (tea, wine, and juices). Flavonols may be found mainly in fruits and vegetables, while flavones are abundant in herbs and spices. Flavanones are primarily found in a variety of citrus fruits and anthocyanidins in many colored berries. Average daily intake of flavonoids is approximately in the range of 150 to 300 mg. It strongly depends on individual, country and culture usages. In west countries main dietary sources of flavonoids consist of tea, wine and fruits, while in east countries there is consumed mainly soy with high is flavonoid content. Many studies have shown that intake of fruits and vegetables with high flavonoid content is associated with lowered risk of incidence of some diseases such as cardiovascular or cancer. These findings are attributed to experimentally confirmed biological effects of flavonoids – antioxidant, anti-inflammatory, anti-allergic, anticancer or cardioprotective. The final effect is however depending on their bioavailability, which is in the case of flavonoids not high, because in the nature dominating flavonoid glycosides can poorly penetrate through lipophilic cell membranes. Final effective molecules are flavonoid metabolites, that more or less retain their biological activities.

Keywords:

flavonoids, natural source, daily intake, bioactive compounds

Session Chair

Xhavit Bytyqi

Session Co-Chair

Valon Durguti

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-96-7

Location

Lipjan, Kosovo

Start Date

31-10-2020 1:30 PM

End Date

31-10-2020 3:00 PM

DOI

10.33107/ubt-ic.2020.177

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Oct 31st, 1:30 PM Oct 31st, 3:00 PM

Natural sources of flavonoids and their importance in the nutrition

Lipjan, Kosovo

Flavonoids as natural bioactive compounds are distributed plant secondary metabolites, particularly in fruits, vegetables, legumes, nuts, chocolate, grape seeds, apple skin and beverages (tea, wine, and juices). Flavonols may be found mainly in fruits and vegetables, while flavones are abundant in herbs and spices. Flavanones are primarily found in a variety of citrus fruits and anthocyanidins in many colored berries. Average daily intake of flavonoids is approximately in the range of 150 to 300 mg. It strongly depends on individual, country and culture usages. In west countries main dietary sources of flavonoids consist of tea, wine and fruits, while in east countries there is consumed mainly soy with high is flavonoid content. Many studies have shown that intake of fruits and vegetables with high flavonoid content is associated with lowered risk of incidence of some diseases such as cardiovascular or cancer. These findings are attributed to experimentally confirmed biological effects of flavonoids – antioxidant, anti-inflammatory, anti-allergic, anticancer or cardioprotective. The final effect is however depending on their bioavailability, which is in the case of flavonoids not high, because in the nature dominating flavonoid glycosides can poorly penetrate through lipophilic cell membranes. Final effective molecules are flavonoid metabolites, that more or less retain their biological activities.