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Flavonoids

Natural flavonol compound in fruits and vegetables prevents Alzheimer’s disease

Posted February 4, 2014

Riddled with deposits of a peptide called beta-amyloid, the brain can become consumed with plaque, which builds up in the spaces between nerve cells. When nerve cells begin to die off, symptoms of Alzheimer’s disease set in.

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Probiotic boosts flavonoids in fermented soy

Posted February 2, 2014

A strain of the Bifidobacterium genus can enhance flavonoid output in fermented soy or other bean-derived drinks, a study has found.

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Dietary Choices May Defeat Diabetes

Posted February 2, 2014

Flavanoids are a type of antioxidant – compounds shown to be effective in counteracting oxidative damage. Anthocyanins are a subgroup of flavanoids, for which a number of previous studies suggest beneficial health effects.

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Flavonoid-rich diet may reduce risk of type 2 diabetes: Study

Posted January 21, 2014

High consumption of flavonoid-rich foods may be associated with a lowering the risk of developing type 2 diabetes by improving blood sugar management, say researchers.

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High-flavanol cocoa powder and spirulina could prevent senile dementia

Posted December 19, 2013

If you’re consuming both cocoa powder and spirulina, you may consider how it could protect you from diminishing memory, cognitive decline and other forms of dementia, such as Alzheimer’s, as you age. And that’s not all. The positive cardiovascular effects of these two superfoods are also substantial.

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Persimmon leaf flavonoid may help prevent stroke: Mouse data

Posted December 5, 2013

A flavonoid found in persimmon leaf has been shown to enhance brain ischemic tolerance in mice, however its mechanism of action remains unclear, say researchers.

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Health Benefits of Flavonoids

Posted October 24, 2013

Flavonoids are polyphenolic plant pigments widely present in vegetables, fruits, herbs and spices. Lesser known than vitamin C and E, these are a group of antioxidants that are lately receiving a lot of attention for their health benefits.

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Investigation on flavonoid composition and anti free radical potential of Sida cordata

Posted October 23, 2013

Sida cordata, a member of Family Malvaceae is used in folk medicine for various ailments including liver diseases. In this study we investigated, its flavonoid constituents, in vitro antioxidant potential against different free radicals and hepatoprotection against carbon tetrachloride (CCl4)-induced liver damage in rat.

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Flavonoids from red grapes and blueberries synergistically boost immune response

Posted September 26, 2013

For the past decade, nutrition scientists have known that certain whole foods that are consumed in their natural and unprocessed forms promote vibrant health by stimulating the innate immune response system, while virtually all refined foods and hydrogenated fats promote disease. Extensive research studies have determined that protective compounds that protect plants from disease can have a similar effect when eaten by humans. Resveratrol found most commonly in red grapes and pterostilbene sourced from blueberries work in concert with our own natural reserve of vitamin D to stimulate our immune system and prevent chronic disease.

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Trans-chalcone and quercetin down-regulate fatty acid synthase gene expression and reduce ergosterol content in the human pathogenic dermatophyte Trichophyton rubrum

Posted September 18, 2013

Fatty acid synthase (FAS) is a promising antifungal target due to its marked structural differences between fungal and mammalian cells. The aim of this study was to evaluate the antifungal activity of flavonoids described in the scientific literature as FAS inhibitors (quercetin, trans-chalcone, ellagic acid, luteolin, galangin, and genistein) against the dermatophyte Trichophyton rubrum and their effects on fatty acid and ergosterol synthesis.

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