Flavonoids - food for healthy body

The flavonoids are a class of the compounds of metabolism of plants, and are the most well known for its antioxidant properties. In the product mix and the mass media are often called "bioflavonoids," but all flavonoids in foods are of biological origin.

In plants flavonoids have a component of pigment, which has antimicrobial and insecticidal function. But when ingested with food, they have a pronounced anti-cancer, anti-allergic, anti-inflammatory and antiviral properties that are of great benefit to the body.

Numerous studies have been published, emphasizing the benefits of flavonoids for the prevention of heart disease, hypertension, dementia and cancer. Only recently was first published study that started focuses on the impact of foods containing flavonoids than Parkinson syndrome. It runs similar to dozens of other motor-nerve diseases.

More than 130 000 men and women participated in the study for 20 years were tracked their eating habits. Over 800 participants from developed Parkinson's syndrome in this period. Detailed analysis of their diet demonstrated that men who consumed more flavonoids benefited by almost 50% lower risk of developing the syndrome.

According to Dr. Gao Kzian from Harvard, who led the study, this is mostly due to the beneficial effects of a specific group of flavonoids - anthocyanins. They have potent properties for protection of nerve and brain tissue.

Anthocyanins exist as widespread dietary supplement under the name E163 and approved in the European Union, Australia and New Zealand. Specialists in low nutritionists recommend consuming foods containing anthocyanins and seeking products with this additive.

Foods naturally rich in anthocyanins are all kinds of berries, grapes, eggplant, black rice and red cabbage. Rich in flavonoids as a whole group are more apples, red wine and green and black tea.

Each of these foodstuffs, after this study can now be regarded as the natural form of the anti-Parkinson's syndrome. This is especially important for modern medicine and dietology because the heavy disease affects before '60 one in five people worldwide. In some cases, the symptoms begin to occur more in the range of 20-50 years.