What are Flavonoids?
Flavonoids are powerful antioxidants and metal chelators that produce chemical compounds used to protect themselves from cell injury, bacteria, and parasites.
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They act as protectors of vitamins and antioxidants; preventing them from getting oxidative damage. Together with OPCs, they interact with vitamin C to protect each other from free radicals. The combination of all three antioxidants promote vascular health, which in turn helps correct an array of health disorders, ranging from degenerative conditions of the eyes to Parkinson's to attention deficit disorder (ADD) to cancer.
Flavonoids are known to have more than 4,000 unique chemical compounds, which are present in fruits, vegetables, spices, seeds, bark, nuts, and flowers. Some of the flavonoid compounds in fruits and vegetables have much greater antioxidant activity than Vitamin E and C or beta-carotene. Various medicinal herbs contain therapeutic amounts of these antioxidant compounds.
Some of the best sources include wine (especially red wine), apples, soy products, tea, blueberries, onions, bilberry, and tomatoes. Other natural sources include broccoli and soybeans.
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