Skip to main content
SpringerLink
Log in

Nutritional Benefits of Flavonoids

  • Conference paper
Food Factors for Cancer Prevention

Summary

Plant flavonoids are an important part of the diet because of their effects on human nutrition. These phyto-chemicals can modulate lipid peroxidation involved in atherogenesis, thrombosis, and carcinogenesis. Known properties of the flavonoids include free radical scavenging, strong antioxidant activities in preventing oxidation, inhibition of low density lipoproteins (LDL), inhibition of hydrolytic and oxidative enzymes (phospholipase A2, cyclooxygenase, lipoxygenase), and antiinflammatory actions. We found that dealcoholized red wine and red grapes are important sources of flavonoid antioxidants that are potent inhibitors of in vitro oxidation of LDL. The activity of commercial wines to protect LDL from oxidation was compared with the activity of pure phenolic compounds found in wine. The procyanidin dimers and trimers and the monomers catechin, epicatechin, and myricetin had the highest antioxidant activity. The monomers gallic acid, quercetin, caffeic acid, rutin, ellagic acid, sinapic acid, and cyanidin had lower antioxidant activity. These flavonoids are found in many fruits and vegetables in a great variety of structures and specificities. As potent antioxidants, flavonoids may be especially important in protecting against human disease. They represent a positive potential in our diet that requires further research to improve our understanding of their mechanism of action.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Kühnau J (1976) The flavonoids: a class of semi-essential food components: their role in human nutrition. World Rev Nutr Diet 24:117–191

    PubMed  Google Scholar 

  2. Kinsella JE, Frankel EN, German B, Kanner J (1993) Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol April:85–89

    Google Scholar 

  3. Block G, Patterson B, Subar A (1992) Fruits, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer 18:1–29

    Article  PubMed  CAS  Google Scholar 

  4. Ames BN, Shigenaga MK, Hagen TM (1993) Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 90:7915–7922

    Article  PubMed  CAS  Google Scholar 

  5. Halliwell B, Murcia MA, Chirico S, Aruoma L (1995) Free radicals and antioxidants in food and in vivo: what they do and how they work. Crit Rev Food Sci Nutr 35:7–20

    Article  PubMed  CAS  Google Scholar 

  6. Mazza G (1995) Anthocyanins in grapes and grape products. Crit Rev Food Sci Nutr 35:341–371

    Article  PubMed  CAS  Google Scholar 

  7. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE (1993) Inhibition of in vitro oxidation of human low-density lipoprotein with phenolic substances in red wine. Lancet 341:454–457

    Article  PubMed  CAS  Google Scholar 

  8. Hertog MGL, Fesken EJM, Hollman PCH, Katan MB, Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet 342:1007–1011

    Article  PubMed  CAS  Google Scholar 

  9. Hertog MGL, Fesken EJM, Hollman PCH, Katan MB, Kromhout D (1994) Dietary antioxidant flavonoids and cancer risk in the Zutphen Elderly Study. Nutr Cancer 22:175–184

    Article  PubMed  CAS  Google Scholar 

  10. Pratt DE, Hudson BJF (1990) Natural antioxidants not exploited commercially. In: Hudson BJF (ed) Food antioxidants. Elsevier, London, pp 171–191

    Chapter  Google Scholar 

  11. Bors W, Heller W, Michel C, Saran M (1990) Flavonoids as antioxidants: determination of radical scavenging efficiencies. Methods Enzymol 186:343–355

    Article  PubMed  CAS  Google Scholar 

  12. Clark WG, Geissman TA (1949) Potentiation of epinephrine by Flavonoid compounds. Nature 163:36–37

    Article  PubMed  CAS  Google Scholar 

  13. Crimson JM, Berez RR, Madden JD, Fuhrman FA (1951) Rutin and other flavonoids as potentiators of terminal vascular responses to adrenaline and as antagonists to vasodepressor materials. Am J Physiol 164:391–399

    Google Scholar 

  14. Steinberg D, Parthasarathy S, Carew TE, Khoo JC, Witztum JL (1989) Beyond cholesterol: modification of low-density lipoprotein that increase its atherogenicity. N Engl J Med 320:915–924

    Article  PubMed  CAS  Google Scholar 

  15. Esterbauer H, Gebicki J, Puhl H, Jürgens G (1992) The role of lipid peroxidation and antioxidants in oxidative modification of low density lipoproteins. Free Radical Biol Med 13:341–390

    Article  CAS  Google Scholar 

  16. Kanner J, Frankel EN, Granit R, German B, Kinsella JE (1994) Natural antioxidants in grapes and wines. J Agric Food Chem 42:64–69

    Article  CAS  Google Scholar 

  17. Frankel EN, Waterhouse AL, Teissedre PL (1995) Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J Agric Food Chem 43:890–894

    Article  CAS  Google Scholar 

  18. De Whalley CV, Rankin SM, Hoult JRS, Jessup W, Leake DS (1990) Flavonoids inhibit the oxidative modification of low density lipoproteins by macrophages. Biochem Pharmacol 39:1743–1750

    Article  PubMed  Google Scholar 

  19. Nègre-Salvayre A, Salvayre R (1992) Quercetin prevents the cytotoxicity of oxidized LDL on lymphoid cell lines. Free Radical Biol Med 12:101–106

    Article  Google Scholar 

  20. Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB (1996) Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. J Sci Food Agric 70:55–61

    Article  CAS  Google Scholar 

  21. Moroney M-A, Alcaraz MJ, Forder RA, Carey F, Hoult JRS (1988) Selectivity of neutrophyl 5-lipoxygenase and cyclo-oxygenase inhibition by an anti-inflammatory flavonoid glycoside and related aglycone flavonoids. J Pharmacol Pharmacodyn 278:4–12

    Google Scholar 

  22. Cotereau H, Gabe M, Géro E, Tarrot JL (1948) Influence of vitamin P (C2) upon the amount of ascorbic acid in the organ of the guinea pig. Nature 161:557–558

    Article  PubMed  CAS  Google Scholar 

  23. Hughes RE, Jones PR (1971) Natural and synthetic sources of vitamin C. J Sci Food Agric 22:551–552

    Article  PubMed  CAS  Google Scholar 

  24. Das NP (1971) Studies on flavonoid metabolism: absorption and metabolism of (+)-catechin in man. Biochem Pharmacol 20:3435–3445

    Article  PubMed  CAS  Google Scholar 

  25. Hackett AM, Griffith LA, Wermeille M (1985) The quantitative disposition of 3–0-methyl-(+)-[U-14C]-catechin in man following oral administration. Xenobiotica 15:907–914

    Article  PubMed  CAS  Google Scholar 

  26. Manach C, Morand C, Texier O, Favier M-L, Agullo G, Demigné C, Régérat F, Rémésy C (1995) Quercetin metabolites in plasma of rats fed diets containing rutin and quercetin. J Nutr 125:1911–1922

    PubMed  CAS  Google Scholar 

  27. Hollman PCH, de Vries JHM, van Leeuwen SD, Mengeleres MJB, Katan MB (1995) Absorption of dietary querscetin glycosides and quercetin in healthy ileostomy volunteers. J Clin Nutr 62:1276–1282

    CAS  Google Scholar 

  28. Maxwell S, Cruickshank A, Thorpe G (1994) Red wine and antioxidant activity in serum. Lancet 334:193–194

    Article  Google Scholar 

  29. Kondo K, Matsumoto A, Kurata H, Tanahashi H, Koda H, Amachi T, Itakura H (1994) Inhibition of oxidation of low-density lipoprotein with red wine. Lancet 344:1152

    Article  PubMed  CAS  Google Scholar 

  30. Fuhrman B, Lavy A, Aviram M (1995) Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. Am J Clin Nutr 61:549–554

    PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, CA, 95616, USA

    Edwin N. Frankel

Authors
  1. Edwin N. Frankel
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Kakyo-ku, Kyoto, 606-01, Japan

    Hajime Ohigashi Ph.D. (Professor) (Professor)

  2. Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Furocho, Chikusa-ku, Nagoya, Aichi, 464-01, Japan

    Toshihiko Osawa Ph.D. (Professor) (Professor)

  3. Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 2-1-2 Kannondai, Tsukuba, Ibaraki 305, Japan

    Junji Terao Ph.D. (Head) (Head)

  4. Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, Japan

    Shaw Watanabe M.D. (Professor) (Professor)

  5. First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602, Japan

    Toshikazu Yoshikawa M.D. (Associate Professor) (Associate Professor)

Rights and permissions

Reprints and permissions

Copyright information

© 1997 Springer Japan

About this paper

Cite this paper

Frankel, E.N. (1997). Nutritional Benefits of Flavonoids. In: Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T. (eds) Food Factors for Cancer Prevention. Springer, Tokyo. https://doi.org/10.1007/978-4-431-67017-9_121

Download citation

  • DOI: https://doi.org/10.1007/978-4-431-67017-9_121

  • Publisher Name: Springer, Tokyo

  • Print ISBN: 978-4-431-67019-3

  • Online ISBN: 978-4-431-67017-9

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation