Flavonoids

Flavonoids (or bioflavonoids) are natural chemical compounds, widespread in higher plants and particularly known and appreciated for their health properties. Powerful antioxidants, are useful to ensure optimal functioning of the liver, immune system and capillaries; they also contribute to the prevention of numerous diseases, such as cardiovascular, inflammatory and even some cancers. The wide variety of biological actions ascribed to flavonoids depends largely on their ability to block the damage caused by free radicals, which is correlated in an important way with many chronic degenerative diseases.

The class of flavonoids, in reality, is quite wide - more than 5000 compounds are known - and their therapeutic effect depends to a large extent on the phytocomplex (set of chemicals contained in the drug or food). Milk thistle, for example, mainly performs a hepatoprotective action (it stimulates the functionality of the liver and protects it from toxins), green tea is particularly known for its antioxidant and "anti-aging" properties, while the horse chestnut boasts an important protective and reinforcing action on the microcirculation, a property enhanced by the simultaneous association of vitamin C. Analogous to red wine, which at moderate doses positively influences cardiovascular health thanks to its richness in flavonoids and other polyphenols such as resveratrol.

These substances are sometimes referred to as the single vitamin P, an acronym that recalls their ability to reduce not only permeability, but also capillary fragility. This action is particularly useful in reducing the formation of oedemas in the lower limbs (see swollen ankles), to combat water retention, cellulite imperfections and some pathologies of proctological interest (haemorrhoids) and not (varicose veins, venous insufficiency).

Biological activities of flavonoids
Anti-allergic	Antiviral
antihepatotoxic	gastroprotective
anti-infective	immunomodulatory
antiinflammatory	cholesterol lowering
antiosteoporotic	spasmolytic
antitumor	Rebalancing on the endocrine system
Antiplatelet agent

As anticipated, flavonoids are very common in nature, where they concur to determine the yellow, red, blue and orange shades of numerous fruits (citrus fruits, apples, apricots, etc.)

and vegetables (cabbage, broccoli, spinach, tomatoes, fennel, onions etc.). Flavonoids can also be found in the seeds, barks, rhizomes, leaves and roots of many plants, as well as in some beverages (red wine, tea, fruit juices).

In the plant kingdom they protect the plant from the damaging effects of solar radiations, from the aggressions of pathogens and actively intervene in its metabolism (growth, respiration, enzymatic processes, photosynthesis, visual attraction of insects useful for pollination).

Precisely because of the wide diffusion of flavonoids in plant tissues, it has been calculated that every day, through ordinary feeding, they are introduced in quantities close to the gram.

Foods and drugs rich in flavonoids
Green tea	Dark chocolate - cocoa
Citrus fruits	Berries
Fennel	tomatoes
Buckwheat	Blueberry
Centella asiatica	Horse chestnut
Ginkgo Biloba	Butcher's broom or butcher's broom
Red grapevine	Propolis
Milk thistle