There's now good evidence that it's not just in fruits and
vegetables that health promoting anti-oxidant flavonoids
are to be found. These powerful compounds have also been
identified in tea, particularly green tea, red wine, beer
and even chocolate. So if you've ever suspected that many
of those who advocate healthy diets are motivated more by
denying you your little pleasures than a genuine interest
in your well being, now may be the time to take a little
revenge.
Flavonoids occur widely in fruits and vegetables and their
principal function appears to be to protect these plants
from disease and the damage which may be caused to them by
extremes of light or heat. It has long been suspected,
however, that the well established health protecting and
curative properties of the many plants commonly used in
folk remedies for humans may also be due to flavonoids.
And there is now abundant evidence to support the idea that
certain flavonoids, particularly those of the polyphenol
type, possess potent anti-inflammatory and anti-oxidant
properties.
Two of the biggest premature killers in the affluent
Western world, as well as major causes of disability and
early loss of independence, are stroke and heart disease.
Both frequently follow on the development of the
cardiovascular disease, atherosclerosis, otherwise known as
hardening of the arteries, and it is known that the
oxidation of low density lipids (LDL), the blood fats known
as "bad cholesterol", is one of the major causes of this
condition. The prevention of LDL oxidation is one of the
key functions of vitamin E, the body's most important
fat-soluble anti-oxidant, but anti-oxidant flavonoids are
also known to play a role. Consistent research findings
confirming this benefit of flavonoid anti-oxidants have led
successive governments and health agencies to urge the
public to consume at least five daily servings of fresh
fruits and vegetables, and the evidence indeed suggests
that such high flavonoid diets are linked to a reduced risk
of heart disease and perhaps even some cancers.
But it's not just the flavonoids in fruits and vegetables
that may have these effects. Much attention, for example,
has recently been paid to the so-called "French Paradox",
whereby France boasts a surprisingly low rate of heart
disease and related conditions, given the preponderance of
saturated animal fat in its national diet. There has been
much speculation that the low rate of this disease, by the
standards of advanced Western nations, may be linked with
relatively high consumption of red wine, and analysis of
the anti-oxidants in this drink, also found in red grape
juice, suggests that the theory may have some substance.
And at least one major study has suggested that the
incidence of stroke is substantially reduced in older
people, otherwise a very high risk group for this illness,
who regularly drink substantial quantities of tea, which is
also rich in anti-oxidant polyphenols, but whose diet tends
to be low in fresh fruits and vegetables.
As well as red wine and tea, there is now also evidence
that anti-oxidant flavonoids may be found in beer and even
chocolate. But in fact this is not as surprising as it may
at first appear. The coca beans which are the primary
ingredient of chocolate are a good source of polyphenols,
and were known to ancient civilisations for their medicinal
properties. Broadly speaking, the darker the chocolate the
richer it will be in the particular flavonoids derived from
the beans, which are powerful anti-oxidant agents not
commonly found elsewhere.
The latest research seems to offer good evidence that the
flavonoids particular to dark chocolate (procyanidins) may
have a useful role in helping to prevent the oxidation of
the LDL, "bad cholesterol", which is, as noted above, a key
precursor of serious cardiovascular disease. Procyanidins
also appear to work closely with vitamin E, the body's most
important fat-soluble anti-oxidant, sparing the vitamin to
work more effectively, and may also help to prevent
excessive clotting or "stickiness" of the blood.
Procyanidins are readily absorbed by the body following the
consumption of dark chocolate and appear to have a
significant overall anti-oxidant effect in the
cardiovascular system.
But of course it's not all good news. You'll be only too
well aware of the health reasons why it would be unwise to
rely on tea, red wine, beer or chocolate as your principal
sources of dietary anti-oxidant flavonoids. De-caffeinated
teas are available, however, and dark chocolate is
relatively low in sugar and fat; whilst all the evidence
suggests that moderate consumption of alcohol may protect
against a variety of conditions, including heart disease.
Red wine, in particular, is rich in the anti-oxidant
flavonoids which appear to offer significantly enhanced
protection.
As always, the key is balance; and in the context of an
otherwise healthy diet, particularly one rich in fruit and
vegetables, there is no reason why these highly enjoyable
luxury foods and beverages should not make an important
contribution to your overall level of anti-oxidant intake.
----------------------------------------------------
Steve Smith is a freelance copywriter specialising in
direct marketing and with a particular interest in health
products. Find out more at
http://www.sisyphuspublicationsonline.com/LiquidNutrition/In
formation.htm
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