Articles tagged with Flavonoids
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Research reveals that black dahlia flowers accumulate more anthocyanins due to low flavone concentrations, leading to their distinctive dark color. This finding could be used to engineer plants with tailored flavone contents, as the suppression of flavone formation is an effective mechanism.
Researchers discovered a method to improve softwoods' performance by mimicking the black locust tree's heartwood properties, which reduces water collection and resists rot. The treated wood is harder and more resistant to changing humidity, making it a more stable building material.
A new study has found that eating moderate amounts of chocolate each week may be associated with a lower risk of stroke in men. The study, which included over 37,000 Swedish men, found that those who consumed the most chocolate had a 17% lower risk of stroke.
A new study published in Annals of Neurology suggests that increased consumption of flavonoid-rich blueberries and strawberries may slow cognitive decline in older adults, delaying aging by up to 2.5 years.
A new study found that increased consumption of blueberries and strawberries is associated with slower rates of memory decline in older women. The study, published in Annals of Neurology, suggests that berries may be a simple dietary modification to reduce memory decline in older adults.
A new study published in Neurology finds that consuming flavonoids, particularly anthocyanins found in berries, can significantly reduce the risk of developing Parkinson's disease. Male participants who ate the most flavonoids were 40% less likely to develop the disease than those who ate the least.
A prospective study found that consuming flavanones in citrus fruits reduces the risk of ischemic stroke by 19% in women. Flavonoids, present in various foods and drinks, may provide protection through improved blood vessel function and anti-inflammatory effects.
A new study found that eating cocoa can help prevent intestinal complaints linked to oxidative stress and colon carcinogenesis. The study, published in the journal Molecular Nutrition & Food Research, showed that a cocoa-rich diet reduced aberrant crypts in the colon and improved antioxidant defenses.
The brown skin and external layers of onions are rich in fibre and flavonoids, while the discarded bulbs contain sulphurous compounds and fructans, which have beneficial health effects.
Researchers found that a strawberry a day may keep doctors away, including neurologists, endocrinologists, and oncologists. Fisetin, a flavonoid compound, reduced complications of diabetes, anxiety-related behaviors, and high blood sugar levels in mice.
New research shows older adults are consuming higher levels of carotenoids, flavonoids and other phytonutrients, with up to 80% higher intakes found among those aged 65+, compared to their younger peers. This increase in phytonutrient intake may offer protective health benefits for women, including breast and ovarian cancer prevention.
A study published in Neurology found that men who eat berries regularly have a lower risk of developing Parkinson's disease. Flavonoids, particularly anthocyanins from berries, were associated with a reduced risk in both men and women.
Bioactive compounds in berries, particularly anthocyanins found in blueberries, have been shown to reduce the risk of high blood pressure. Consuming at least one serving of blueberries per week can lower the risk by 10% and may contribute to hypertension prevention.
Researchers found that onions' flavonoids have antimicrobial properties, increasing the life of foods and inhibiting the growth of microorganisms like Bacillus cereus. This natural alternative reduces reliance on artificial additives used in food industry, offering a stable component with beneficial health effects.
Researchers at St. Michael's Hospital found that eating chocolate weekly may reduce the risk of stroke and death after suffering a stroke. Flavonoids in chocolate are believed to have a protective effect against stroke due to their antioxidant properties.
A study analyzing three studies on chocolate and stroke found that eating chocolate may reduce stroke risk by up to 46% and lower the risk of death after suffering a stroke. However, more research is needed to confirm these findings.
Researchers discovered a single gene, SIMYB12, that regulates the production of yellow pigments and other substances in tomatoes. The mutation affects flavonoid levels, leading to less lycopene and altered cuticle composition.
A flavonoid derived from citrus fruit, naringenin, has shown promise in preventing weight gain and metabolic syndrome. In a study, mice fed a high-fat diet were treated with naringenin, which corrected triglyceride and cholesterol levels, prevented insulin resistance, and normalized glucose metabolism.
A study published in Nature Biotechnology found that feeding knockout mice with powdered purple tomatoes increased their lifespan by an average of 40 days. The high anthocyanin content of the tomatoes demonstrated significant antioxidant activity, potentially leading to new ways to prevent diseases like cancer and cardiovascular disease.
UCLA researchers found that smokers who ingested high levels of flavonoids had a lower risk of developing lung cancer. Flavonoids are water-soluble plant pigments with antioxidant and anti-inflammatory properties.
Researchers found that phytochemical-rich foods like blueberries improve spatial working memory tasks within three weeks. The enhancement is attributed to flavonoids, which stimulate neuronal regeneration and improve cellular communications.
Birds select fruit with high antioxidant concentrations, boosting their immune systems. Researchers found that blackcaps preferred foods containing flavonoids, even when they appeared darker.
A study by Catholic University - Campobasso confirms flavonoids' beneficial effects on human health, particularly on the heart. The research found that rats fed an anthocyanin-rich diet were more resistant to myocardial infarction.
The National Institute of Standards and Technology (NIST) has issued a suite of Standard Reference Materials (SRMs) for ginkgo biloba, enabling the validation of analytical methods and support measurements associated with clinical trials or product label claims. The SRMs can also be used by dietary supplement manufacturers to improve p...
A study by University at Buffalo endocrinologists found that flavonoids in orange juice suppress destructive oxygen free radicals, reducing oxidative stress and inflammation in healthy participants. The two types of flavonoids, hesperetin and naringenin, inhibited ROS generation by 52% and 77%, respectively.
Karl Scheidt and his team have synthesized 10 different flavanones, a type of flavonoid, using a new general method that takes advantage of one simple catalyst. The findings provide a method for making new molecules based on flavonoids, setting the stage for the development of new cancer therapeutics.
A study of over 34,000 women found that consuming apples was associated with reduced risk of mortality from cardiovascular disease and coronary heart disease. Flavonoids in apples were found to be linked with the reduction of bad cholesterol, a major contributor to cardiovascular disease.
Researchers found that flavonoids are poorly absorbed by the body and rapidly metabolized, unlike vitamins C and E. However, they can influence cell signaling pathways and gene expression, potentially preventing cancer and heart disease. A moderate intake of flavonoids from fruits and vegetables may be sufficient.
UC Davis researchers found that apple extract protects cells from damage and death by interfering with cellular communication. The study reveals a molecular mechanism for the antioxidant effects of flavonoids in apples, distinct from other fruits like grapes.
Research suggests that Vitamin D, along with outdoor activities and diet, may lower breast cancer risk. Studies found significant reductions in breast cancer among individuals exposed to high levels of Vitamin D, particularly during adolescence.
The sixth issue of the Bibliography includes abstracts of 25 significant dietary supplement research papers published in 2004. It highlights research on phenolics and flavonoids, reflecting growing interest in their potential health effects.
A study by Case Western Reserve University researchers found that apigenin, a plant flavonoid, slowed tumor growth in mice with prostate cancer. Apigenin also reduced IGF-1 levels associated with increased cancer risk and triggered cell self-destruction.
Researchers found that cocoa flavonoids can bind to and inhibit CFTR, a protein in the intestines that regulates fluid secretion. This discovery could lead to natural treatments for diarrhea that are inexpensive and have few side effects.
A recent study suggests that flavanol-rich cocoa drinks can significantly improve blood vessel function in smokers, potentially reducing the risk of cardiovascular disease. The researchers observed increases in nitric oxide levels and blood vessel responses after consumption of flavanol-rich drinks.
Researchers discovered specific phytochemicals in grapes that work synergistically against human DNA topoisomerase II, a key enzyme in cancer cell proliferation. The findings support the argument for eating whole foods and may lead to the development of new anti-cancer strategies.
A two-week study found that consuming daily dark chocolate with high flavonoid content improved blood vessel function in participants. The study, led by Mary Engler, showed a significant increase in flow-mediated dilation in the high-flavonoid group, indicating better vascular health and a lower risk of heart disease.
A new study from Penn State finds that flavonoids at heart-healthy levels do not automatically increase bitterness but can promote good flavor development and palatability in some food products. The presence of flavonoids was shown to limit the generation of off-flavors in heated food, including ultrapasteurized milk.
Researchers are exploring alternative methods to conventional medical care for treating women's health issues, antibiotic-resistant infections, melanomas, and coronary heart disease. Nutritional and botanical therapies are being investigated as potential alternatives to traditional treatments.
Researchers at Vanderbilt University Medical Center conducted a double-blind, randomized, controlled study involving 240 participants with high cholesterol. The study showed a 16% reduction in low-density lipoprotein (LDL) cholesterol after taking green and black tea extracts enriched with the antioxidant theaflavin for 12 weeks.
A 2-week study found Concord grape juice provided significant antioxidant protection, outperforming á-tocopherol supplements. The unique finding was that CGJ reduced oxidized protein concentration by 20%, a benefit not seen with the supplements.
A study of 1,709 individuals found that those who drank wine weekly or monthly had a significantly lower risk of developing dementia. Flavonoids, natural compounds with antioxidant effects, may be responsible for this beneficial effect.
A study found that heavy tea drinkers had a 44% lower death rate than non-tea drinkers after a heart attack, while moderate tea drinkers had a 28% lower risk. Flavonoids in tea may help prevent LDL cholesterol from becoming oxidized and improve endothelial function.
A Dutch study found that heavy tea drinking was associated with a significantly lower risk of heart attack, particularly when combined with a healthy diet and lifestyle. The study suggested that flavonoids in black tea may help prevent excess vascular damage from ischemic heart disease.
Preliminary research suggests that flavanol-rich cocoa may play a role in nitric oxide synthesis, which could have significant implications for cardiovascular health. The study compared the effects of high-flavanol and low-flavanol cocoa on blood flow and platelet aggregation.
A review published in Current Opinion in Lipidology suggests that flavonoid-rich foods like tea and chocolate may be beneficial for cardiovascular health. Moderate consumption of these foods, especially in combination with other fruits and vegetables, could lead to a reduced risk of heart disease.
Researchers found that consuming flavonoid-rich chocolate can increase HDL cholesterol and slow down LDL oxidation. This effect may contribute to a reduced risk of cardiovascular disease.
A study found that consuming cocoa and dark chocolate slowed LDL oxidation by 8% and boosted total antioxidant capacity. However, experts stress the importance of a balanced diet that includes a variety of whole foods to support overall cardiovascular health.
Researchers found that 10 out of 20 bioflavonoids tested caused breaks in the MLL gene, which is a key player in about 80% of infant leukemias. The study suggests that high dietary intake of bioflavonoids could cause DNA damage and potentially trigger leukemia.
A joint Canadian-United States study found that flavonoids from orange and tangerine juice inhibited the growth of prostate, lung, and melanoma cells. The compounds were particularly effective against human prostate cancer cells, with small amounts inhibiting cancer cell proliferation.
Researchers found that the presence of alcohol in red wine had no additional benefit to the body's absorption of flavonoids, including catechin. Blood concentrations of catechin rose sharply in both groups but persisted for less time in those who drank alcoholic beverages.