• It's Cold & Flu Season! Stay healthy by loading up on Immune Support »
  • Do you have flavonoids on your mind? You should.

    My mother's Sri Lanka 7

    Creative Commons License photo credit: talliskeeton

    by Vic Shayne, PhD

    Flavonoids are good for your brain, mood and thinking processes.

    We’ve all heard of brain food, but for some reason, when people think of nutrition, they tend to think more of what nutrients do for the body than the mind.

    Rule number 1: don’t overlook the value of good food in helping you think better and balancing your emotions.

    While there are many types of foods and a wide array of nutrients, let’s talk about flavonoids.

    What’s a flavonoid?

    A flavonoid is a group of organic compounds that occur as pigments in fruit and flowers. Some of the more popular foods that contain flavonoids are apples, chocolate, red wine, and pomegranates. Flavonoids are in citrus fruits, cherries, berries, ginkgo leaves and veggies. And tea, especially green tea.

    One of the best supplemental sources is FlavoC. Since flavonoids are not found in vitamin pills, FlavoC provides the actual foods that contain the flavonoids, which only makes sense because flavonoids exist within foods along with helper nutrients (cofactors). But there are other NutriPlex whole food supplements that contain an array of flavonoids as well (listed at the end of this article).

    There are five subclasses of flavonoids:

    • FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin
    • FLAVONES: Luteolin, Apigenin
    • FLAVANONES: Hesperetin, Naringenin, Eriodictyol
    • FLAVAN-3-OLS: (+)-Catechin, (+)-Gallocatechin, (-)-Epicatechin, (-)-Epigallocatechin, (-)-Epicatechin 3-gallate, (-)-Epigallocatechin 3-gallate, Theaflavin, Theaflavin 3-gallate, Theaflavin 3′-gallate, Theaflavin 3,3′ digallate, Thearubigins
    • ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin

    And now here’s how flavonoids in food help you think and feel (emotionally) much, much better

    Psychology Today reports, “Scientists already have some proof that antioxidants protect against and even reverse the cognitive declines seen from aging. The brain is especially subject to attack from free radicals of oxygen, as it is extremely metabolically active and the body’s largest consumer of oxygen. Yet, it is deficient in free radicals to start with. Cumulative damage from free radicals occurs across the board but is especially implicated in memory decline, slowing of body movements and the fatigue, irritability, and mood disturbance that mark depression.

    Not Rocky Balboa, but rather Gingko Biloba.

    One of the more studied plants that contain flavonoids is gingko biloba. Ginkgo biloba is the oldest living tree species. Chinese herbal medicine has used both the ginkgo leaf and seed for thousands of years.

    As of recent researchers have shown that ginkgo is useful in cases of dementia and Alzheimers Disease.

    Ginkgo is widely used in Europe for treating dementia. It was used originally because it improves blood flow to the brain. Studies also suggest it may work directly to protect nerve cells that are damaged in Alzheimer’s disease. Gingko has a positive effect on memory and thinking in people with Alzheimer’s or vascular dementia. (University of Maryland Med Center)

    Get your flavonoids in these whole food supplements

    Flavonoids are not contained in vitamin or multivitamin supplements within the food complex. Here are the best supplement sources for flavonoids:

    FlavoC, Super Greens, CaroC, VasCor

    IMPORTANT NOTICE: Statements are made based on independent food science research and have not been evaluated by the FDA. Information contained herein are for educational purposes only and are not to be used for or in place of proper medical diagnosis and care under a qualified physician. Always check with your physician before using any product for contraindications and proper use.

    All Rights Reserved. No articles may be reprinted without the author's express written permission.

    © 1998 - 2014 Nutrition Research Center
    website by Josh Shayne Design