Flavonoids are found in virtually thousands of different plants and substances. The main purpose of the flavonoids is to protect the body. They do this by acting as antioxidants who protect the healthy cells of the body from the harm that free-radicals cause. Flavonoids have the ability of making the levels of glutathione higher. Glutathione is a very robust antioxidant that protects the cells from being compromised.
Flavonoids are related with Vitamin C and are an invaluable support to the many benefits of Vitamin C. They are like little power-boosters. When the two, Vitamin C and Flavonoids are operating together, the antioxidant qualities and benefits are super-charged.
Teas can be a great source of flavonoids, however, not all teas are created equal. Below you will find our list of teas that are both, delicious and flavonoid-rich.
A study found out that “Raspberry flavonoid compounds have significant antioxidant activities, and regular consumption may help prevent and/or moderate chronic diseases.”
One of the most exciting new areas of raspberry research includes the potential for raspberries to improve management of weight problems. Although this research is in its early stages, researchers now know that metabolism in our fat cells can be enhanced by phytonutrients found in raspberries.
The variety of antioxidant and anti-inflammatory phytonutrients in raspberries is truly extraordinary, and few commonly eaten fruits are able to provide us with greater diversity.
Pomegranate has been used in folk medicine for generations. It has been scientifically proved that pomegranate has a high antioxidant activity and is effective in the prevention of atherosclerosis.
Pomegranates possess potent anti-inflammatory phytochemicals, and consumption of pomegranate juice has been shown to lower blood pressure in hypertensive volunteers. Studies of several fruit juices and wines have reported the highest polyphenols concentration in pomegranate juice followed by red wine and cranberry juice.
Green and Black Tea
Black and green tea come from the same plant, Camellia sinensis, an evergreen shrub that grows in mountainous areas in China, India, and other countries. The differences between them stem from what happens after the leaves are harvested.
To make black tea, the leaves are crushed, torn, curled, or rolled and allowed to oxidize prior to being dried. This additional processing step degrades some of the flavonoids. As a result, black tea has slightly lower amounts of flavonoids than green tea.
According to a 2014 study on rodents, graviola has anti-inflammatory properties that may relieve pain. The study’s researchers supported graviola’s use as a folk remedy for pain and inflammatory conditions.