The following statement caught my attention,
“Cognitive aging can be delayed 2.5 years by consuming a high number of strawberries and blue berries.”
Flavonoids was a term I wasn’t exactly familiar with. Lets take a closer look at this term.
What are flavonoids?
Answer: Flavonoids are found in food in things like teas and dark-colored berries. They’re similar to vitamins and are important in maintaining health. Studies have suggested an association between diets high in flavonoids and a reduced risk of cancer and heart disease. They’re what gives a lot of foods we have color. They’re particularly effective at helping the body get rid of toxins that affect us. Source Dr. Mehemet Oz – ShareCare.com
What are the health benefits of flavonoids?
Answer: Only approximately 16 choices in nutrition have been shown to make a difference in mortality rates; consumption of flavonoids is one. Flavonoids decrease the rate of arterial and immune aging. These substances are like vitamins but, unlike vitamins, are not essential for life. Flavonoids are powerful antioxidants, even more powerful than vitamins C and E combined. They also have anti-inflammatory effects that help keep our immune system young. Source Dr. Michael Roizen – ShareCare.com
What foods provide flavonoids?
Virtually all fruits, vegetables, herbs and spices contain flavonoids. They are also found in other types of food, including dry beans (where they give red beans,black beans, and speckled beans their color) and grains (where the color provided by flavonoids is usually in the yellow family). Products made from the foods above (for example, wines made from grapes) also typically contain a wide variety of flavonoids.
While the flavonoid family is too complex to report all of its food connections, some highlights are especially important. In the fruit family, it is berries that come out highest in the chemical category of flavonoids called anthocyanins. Black raspberries, for example, may contain up to 100 milligrams of anthocyanins per ounce.
Green tea has flavonoid components called catechins that may reach 1,000 milligrams (or 1 gram) per cup. In general the more colorful components of the food–like the skins of fruits–contain the highest concentration of flavonoids. An exception to this rule, however, is the white pulpy inside of oranges. Unlike the watery orange-colored sections of this fruit, which contain virtually all of its vitamin C, the orange’s flavonoids are found in the white pulpy portion inside the skin and surrounding the sections.