There’s now excellent evidence that it’s not just with fruits and vegetables that health offering anti-oxidant flavonoids are to be found. These powerful chemical compounds have also been identified in teas, particularly green tea, red wine, light beer and even chocolate. So if you’ve ever believed that many of those who advocate healthy diets are motivated far more by denying you the little pleasures than a reputable interest in your well being, at this point may be the time to take a little vengeance.

Flavonoids occur widely in vegetables and fruits and their principal function definitely seems to be to protect these plants through disease and the damage which might be caused to them by two opposites of light or heat. It has long been suspected, however, that the more developed health protecting and healing properties of the many plants regularly used in folk remedies for humans may also be due to flavonoids. And there happens to be abundant evidence to support the concept certain flavonoids, particularly those of the polyphenol sort, possess potent anti-inflammatory and anti-oxidant attributes.

Two of the biggest premature murders in the affluent Western world, as well as major causes of disability and also early loss of independence, usually are stroke and heart disease. Both usually follow on the development of the actual cardiovascular disease, atherosclerosis, otherwise known as hardening of the arteries, and it is well-known that the oxidation of low body lipids (LDL), the blood vessels fats known as “bad cholesterol”, is one of the significant reasons of this condition. The prevention of Blood oxidation is one of the key functions associated with vitamin E, the body’s most important fat-soluble anti-oxidant, but anti-oxidant flavonoids are also known to play a role. Consistent investigation findings confirming this advantage of flavonoid anti-oxidants have led successive governments and health agencies to help urge the public to consume at the least five daily servings with fresh fruits and vegetables, and also the evidence indeed suggests that such high flavonoid diets are associated with a reduced risk of heart disease and perhaps even some cancers.

However it is not just the flavonoids in fruit and veggies that may have these effects. Much attention, for example, recently been paid to the so-called “French Paradox”, by which France boasts a surprisingly very low rate of heart disease as well as related conditions, given the preponderance of saturated animal fats in its national diet. There continues to be much speculation that the very low rate of this disease, by way of the standards of advanced North western nations, may be linked with somewhat high consumption of red wine, plus analysis of the anti-oxidants in this drink, additionally found in red grape fruit juice, suggests that the theory may have several substance.

And at least one main study has suggested the fact that incidence of stroke is actually substantially reduced in older people, normally a very high risk group just for this illness, who regularly sip substantial quantities of their tea, which is also rich in anti-oxidant polyphenols, but whoever diet tends to be low in some fruits and vegetables.

As well as merlot and tea, there is now as well evidence that anti-oxidant flavonoids may be obtained in beer and even chocolate. But the fact is this is not as surprising as it could at first appear. The coca beans what are the primary ingredient of chocolates are a good source of polyphenols, and were known to ancient civilisations for their healing properties. Broadly speaking, the darker the chocolate the more potent it will be in the particular flavonoids produced from the beans, which are impressive anti-oxidant agents not commonly found elsewhere.

The latest research generally seems to offer good evidence the flavonoids particular to dark chocolate (procyanidins) may have a useful role in helping to stop the oxidation of the LDL, “bad cholesterol”, which is, as noted above, the key precursor of serious cardiovascular disease. Procyanidins in addition appear to work closely with e vitamin, the body’s most important fat-soluble anti-oxidant, sparing the nutritional to work more effectively, and may also help to prevent excessive clots or “stickiness” of the blood. Procyanidins tend to be readily absorbed by the human body following the consumption of dark chocolate and appearance to have a significant overall anti-oxidant outcome in the cardiovascular system.

But of course it’s actually not all good news. You’ll be just too well aware of the health explanation why it would be unwise to rely on tea, red wine, beer or even chocolate as your principal types of dietary anti-oxidant flavonoids. De-caffeinated teas are available, even so, and dark chocolate is relatively low in sugar and fat; whilst all the evidence suggests that moderate consumption of liquor may protect against a variety of ailments, including heart disease. Red wine, specifically, is rich in the anti-oxidant flavonoids which appear to offer significantly enhanced protection.

As always, the key is harmony; and in the context of the otherwise healthy diet, particularly 1 rich in fruit and vegetables, there is no answer why these highly enjoyable high-class foods and beverages probably should not make an important contribution for your overall level of anti-oxidant intake.