Dietary Flavonoids and The Prevention of Degenerative Diseases

Flavonoids are a group of compounds commonly found in fruits, vegetables, cereals, chocolate, and beverages such as tea, coffee and wine. Epidemiological studies have unambiguously shown that there is a positive correlation between regular fruit and vegetable intake and a lower occurrence of a variety of degenerative diseases. It is widely assumed that particularly the dietary flavonoids in fruits and vegetables play a key role in exerting beneficial effects on coronary heart disease, stroke, Parkinson's Disease, Alzheimer's disease etc. Traditionally, the positive effects of flavonoids were attributed to their antioxidant actions. Although flavonoids have been identified as powerful antioxidants in vitro, their ability to act as antioxidants in vivo is limited by extensive biotransformation and conjugation which occur during their absorption from the gastrointestinal tract in the liver and finally in cells. Thus, the beneficial effects of flavonoids on prevention of degenerative diseases go far beyond what may be expected of an antioxidant effect alone; other mechanisms must be involved. Consequently, more research needs to be done into the correlation of effects of flavonoids on degenerative diseases and their possible mechanisms of action.