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      Flavonoids: a review of probable mechanisms of action and potential applications

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          Abstract

          The aim of this review, a summary of the putative biological actions of flavonoids, was to obtain a further understanding of the reported beneficial health effects of these substances. Flavonoids occur naturally in fruit, vegetables, and beverages such as tea and wine. Research in the field of flavonoids has increased since the discovery of the French paradox,ie, the low cardiovascular mortality rate observed in Mediterranean populations in association with red wine consumption and a high saturated fat intake. Several other potential beneficial properties of flavonoids have since been ascertained. We review the different groups of known flavonoids, the probable mechanisms by which they act, and the potential clinical applications of these fascinating natural substances.

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          Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study.

          Michael G. L. Hertog (1995)
          To determine whether flavonoid intake explains differences in mortality rates from chronic diseases between populations. Cross-cultural correlation study. Sixteen cohorts of the Seven Countries Study in whom flavonoid intake at baseline around 1960 was estimated by flavonoid analysis of equivalent food composites that represented the average diet in the cohorts. Mortality from coronary heart disease, cancer (various sites), and all causes in the 16 cohorts after 25 years of follow-up. Average intake of antioxidant flavonoids was inversely associated with mortality from coronary heart disease and explained about 25% of the variance in coronary heart disease rates in the 16 cohorts. In multivariate analysis, intake of saturated fat (73%; P = 0.0001), flavonoid intake (8%, P = .01), and percentage of smokers per cohort (9%; P = .03) explained together, independent of intake of alcohol and antioxidant vitamins, 90% of the variance in coronary heart disease rates. Flavonoid intake was not independently associated with mortality from other causes. Average flavonoid intake may partly contribute to differences in coronary heart disease mortality across populations, but it does not seem to be an important determinant of cancer mortality.
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            Review of the biology of quercetin and related bioflavonoids

            J.V. Formica, W Regelson (1995)
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              Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers.

              Johannes van Goudoever, R K Cimanga, L. Ying … (1997)
              The structure-activity relationship of flavonoids as inhibitors of xanthine oxidase and as scavengers of the superoxide radical, produced by the action of the enzyme xanthine oxidase, was investigated. The hydroxyl groups at C-5 and C-7 and the double bond between C-2 and C-3 were essential for a high inhibitory activity on xanthine oxidase. Flavones showed slightly higher inhibitory activity than flavonols. All flavonoid derivatives except isorhamnetin (30) were less active than the original compounds. For a high superoxide scavenging activity on the other hand, a hydroxyl group at C-3' in ring B and at C-3 were essential. According to their effect on xanthine oxidase and as superoxide scavengers, the flavonoids could be classified into six groups: superoxide scavengers without inhibitory activity on xanthine oxidase (category A), xanthine oxidase inhibitors without any additional superoxide scavenging activity (category B), xanthine oxidase inhibitors with an additional superoxide scavenging activity (category C), xanthine oxidase inhibitors with an additional pro-oxidant effect on the production of superoxide (category D), flavonoids with a marginal effect on xanthine oxidase but with a prooxidant effect on the production of superoxide (category E), and finally, flavonoids with no effect on xanthine oxidase or superoxide (category F).
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                Author and article information

                Journal
                Title: The American Journal of Clinical Nutrition
                Publisher: Oxford University Press (OUP)
                ISSN (Print): 0002-9165
                ISSN (Electronic): 1938-3207
                Publication date Created: October 2001
                Publication date Created: October 01 2001
                Publication date Other: October 2001
                Publication date (Print): October 01 2001
                Volume: 74
                Issue: 4
                Pages: 418-425
                Affiliations
                [1 ]From the Department of Surgery, Vrije Universiteit Medical Center, Amsterdam, and Numico Research, Wageningen, Netherlands.
                Article
                DOI: 10.1093/ajcn/74.4.418
                PubMed ID: 11566638
                SO-VID: 9cb78864-b451-4119-851e-648289114157
                Copyright © © 2001
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