The term ‘flavonoid’ is generally used to describe a broad collection of natural products that include a C6-C3-C6 carbon framework, or more specifically a phenylbenzopran functionality.
Flavonoids known for their health promoting qualities and disease preventing dietary supplements, are found in whole grain, soy, vegetables, fruits, herbs, spices, teas, chocolate, nuts, olive oils and red wine.
Many flavonoids act as antioxidant and may protect against cancers.
93 per cent of tea phenolic compounds are flavonoids. Green tea contains more of simple flavonoids called catechins, while the oxidization that the leaves undergo to make black tea, coverts these simple flavonoids to more complex varieties called theaflavins and thearubigins. Green tea also contain epicatechin and gallic acid.
Epidemiological, in vitro and animal studies indicate that flavonoids exert protection against cardiovascular diseases.
Since green tea fight free radicals and reduce the risk of heart disease, it seems natural to assume that it is the ingredients contribute to health protection.
The cardio-protective effect of flavonoids can be attributed to its antioxidant, anti-thrombogenic and lipid lowering properties and also its effect on promoting endothelial function.
150 mgs of flavonoids, the amount found in a cup of brewed tea, is enough to have an immediate antioxidant effect.
Tea provides about 22 per cent of the total intake of flavonoids in the Unites States diet.
Flavonoids in tea
