More on Bioflavonoids

[Guest guest]

Flavonoids are a class of water-soluble plant pigments. Flavonoids

are broken down into categories, though the issue of how to divide

them is not universally agreed upon.

 

One system breaks flavonoids into isoflavones, anthocyanidins,

flavans, flavonols, flavones, and flavanones. Some of the best-known

flavonoids, such as genistein in soy, and quercetin in onions, can

be considered subcategories of categories. Although they are all

structurally related, their functions are different.

 

Flavonoids also include hesperidin, rutin, citrus flavonoids, and a

variety of other supplements.

 

While they are not considered essential nutrients, some flavonoids

support health by strengthening capillaries and other connective

tissue, and some function as anti-inflammatory, antihistaminic, and

antiviral agents. Quercetin has been reported to block the " sorbitol

pathway " that is linked to many problems associated with diabetes.

 

Rutin and several other flavonoids may also protect blood vessels.

As antioxidants, some flavonoids, such as quercetin, protect LDL

( " bad " ) cholesterol from oxidative damage.

 

Others, such as the anthocyanidins from bilberry, purple cabbage,

and grapes, may help protect the lens of the eye from cataracts.

Animal research suggests that naringenin, found in grapefruit, may

have anticancer activity. Soy isoflavones are also currently being

studied to see if they help fight cancer.

 

In a small, preliminary trial, rutoside (500 mg twice daily), a

derivative of the flavonoid, rutin, combined with vitamin C (500 mg

twice daily) produced marked improvement in three women with

progressive pigmented purpura (PPP), a mild skin condition. Although

not a serious medical condition, cosmetic concerns lead persons with

PPP to seek treatment with a variety of drugs.

 

The vitamin C/rutoside combination represents a promising, non-toxic

alternative to these drug treatments, but larger, controlled trials

are needed to confirm these preliminary results.

 

Where are they found?

 

Flavonoids are found in a wide range of foods. For example,

flavanones are in citrus, isoflavones in soy products,

anthocyanidins in wine and bilberry, and flavans in apples and tea.

 

How much is usually taken?

 

Flavonoid supplements are not required to prevent deficiencies in

people eating a healthy diet. Healthcare practitioners commonly

recommend 1,000 mg of citrus flavonoids taken one to three times per

day. Alternatively, 240–600 mg of bilberry (standardized to 25%

anthcyanosides) may be taken per day.

 

Are there any side effects or interactions?

 

No consistent side effects have been linked to the flavonoids except

for catechin, which can occasionally cause fever, anemia from

breakdown of red blood cells, and hives. These side effects subsided

when treatment was discontinued.

 

Quercetin has been found to inhibit both tumor promoters and human

cancer cells. People who eat high levels of flavonoids have been

found to have an overall lower risk of getting a wide variety of

cancers.

 

The flavonoids work in conjunction with vitamin C. Citrus

flavonoids, in particular, improve the absorption of vitamin C.

[Guest guest]

Ien,

I am with you. Our forefathers knew of the benefit of food.

However , a lot of them also starved, had at times very one-sided diets

and died a lot earlier than we do now...

BUT, for years two things have fascinated me and I always wanted to

research them more or find out more about it, but books are scarce on

the subject. Here a glimpse, there a glimpse..but not the real 'meat' I

am looking for.

 

ONE, is the superb way or Creator has provided for us.

One of the first plants to come up in spring is the dandelion. Put

there, so we can clean out our liver from winter 'slag'. Than follows a

rich abundance of herbs and berries to dry, using the summer heat. Root

vegetables in fall and apples, for they store well to get us through

winter. Seems the calendar , our Creator put down, for us to feed

ourselves, is about perfect.

But we 'unlearned' to use it, go with it. The supermarket advertising

now determines what we eat.

 

TWO, herbs where used to have a purpose in cooking, besides to add that

'added' twist or make it look good or taste better.

Before refrigeration, people used the herbs of oregano, thyme, rosemary

and garlic to preserve foods, to cut down the spoilage. Bitter herbs

where used to make digestion better . Many foods where used in

combination with herbs to aid digestion, such as caraway seeds with

sauerkraut, the natives here, used a sprig of yarrow with bean dishes.

A bit of parsley eaten after a meal, cleans the palate and breath,

besides the potassium it gives us. It used to be a standard on plates,

but people thought it was more for decoration than eating it. Same with

that orange slice that often is served with breakfast. Eat it !

 

I keep two ' Green's Jars '. One for cooking one for tea.

In the one for cooking goes all the kitchen herbs I have growing, plus

the tops from wild onions, beets, a little yarrow, a little wormwood,

seeds from celery, parsley and I use a good handful when making stock,

to be used for stews, roasts, soups etc.

The 'tea' jars holds dried tips of raspberry leaves, blackberry

leaves, red clover, mint, a bit of yarrow and mullein, lemon verbena,

orange and lemon zest, red sumac flowerettes, elderberry flowers, a

stick of cinnamon and whatever else I might gather and add. No measure

in regards to proportions, just a bit of this and that.

C-M

With a dab of honey it makes wonderful tea in winter.

 

 

 

 

 

 

 

 

[Guest guest]

Michelle,

 

I am impressed by your knowledge. Seriously.

 

By the way, a rich source of Quercetin is onion

peels. The brown part that we throw away.

I keep all my veggie peelings in an ice cream pail

in the freezer compartment, and when it is full we

make a rich stock called garbage delight.

 

And this seems to be an appropriate place

for a little article I wrote a while back .

Ad discreetly removed, grin.

 

Three cheers for huckleberries and dandelions!

 

Why WHOLE wild foods.

 

Have you noticed that every few weeks a new

" must-have " nutrient seems to be discovered?

 

It's amazing how our ancestors managed to stay

alive without the benefit of capsules containing

glutathione, chromium, beta carotene, linolenic

acid, co-enzyme Q10, to name just a few.

 

Our grandmothers knew that carrots were good for

night vision long before anyone had heard of vitamin A,

let alone beta carotenes.

Preserves of raspberries and blueberries helped people

through winter long before anyone could say ellagic

acid or proanthocyanidin.

 

The science of nutrition is like all science: a work in progress.

Science today knows more than it knew yesterday,

and less than it will know tomorrow.

 

Meanwhile the living miracle that is our body is

complete and perfect here and now.

 

The design is self repairing.

We are capable of amazing feats of regeneration

as long as we provide the raw materials.

 

The living miracle that is Nature contains those raw

materials, here and now.

 

Thank science for fascinating glimpses into the working

of the parts.

 

For regeneration of the Whole, connect to the Source.

Here. Now.

 

Ien in the Kootenays

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You ought to be Thankful,

a Whole Heaping Lot

for the places and people

you're lucky you're not!

~Dr Seuss

meet my thankful face

http://www.greatestnetworker/is/ien

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