How to Improve Your Memory Best?
How to Improve Your Memory Best?
Newsletter #2 in the Wellness Wednesday Series: Discover the power of flavonoids
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A 2-Minute Read
Recently an important study was published that showed that memory can be improved by eating foods rich in these flavonoids (Also called bioflavonoids). Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of naturally occurring chemical agents (technically named polyphenolic secondary metabolites) found in plants, and thus commonly consumed in the diets of humans.
These flavonoids, which can be found in high levels in certain vegetables, fruits, tea and wine provide antioxidants that may slow your rate of memory loss.
If you Google flavonoids these are the most common questions asked
What is the main function of flavonoids?
What is the best source of flavonoids?
What foods have the highest flavonoids?
What are the health benefits flavonoids?
What are the side effects of flavonoids?
Let’s answer each of these…
What is the main function of flavonoids?
Where are flavonoids found?
They are abundant in plants, in which they perform several functions. They are essential pigments for producing the colors needed to attract pollinating insects. In higher order plants, flavonoids are also required for UV filtration, nitrogen fixation, cell cycle inhibition, and as chemical messengers.
What is the best source of flavonoids?
Tea and wine are the primary dietary sources of flavonoids in eastern and western societies, respectively. Besides, leafy vegetables, onions, apples, berries, cherries, soybeans, and citrus fruits are considered an important source of dietary flavonoids.
What are the health benefits flavonoids?
Phytonutrients like flavonoids have beneficial anti-inflammatory effects and they protect your cells from oxidative damage that can lead to disease. These dietary antioxidants can prevent the development of cardiovascular disease, diabetes, cancer, and cognitive diseases like Alzheimer's and dementia.
Are there any side effects from flavonoids?
No consistent side effects have been linked to the flavonoids except for catechin, which can occasionally cause fever, anemia from breakdown of red blood cells, and hives. These side effects subsided when treatment was discontinued.
What is the strongest flavonoid?
Almost every group of flavonoids has a capacity to act as antioxidants. It has been reported that the flavones and catechins seem to be the most powerful flavonoids for protecting the body against reactive oxygen species.
The main dietary sources of flavonoids include tea, citrus fruit, citrus fruit juices, berries, red wine, apples, and legumes. Individual flavonoid intakes may vary considerably depending on whether tea, red wine, soy products, or fruit and vegetables are commonly consumed.
High concentrations of catechin can be found in coffee, red wine, broad beans, black grapes, apricots and strawberries; epicatechin concentrations are high in apples, blackberries, broad beans, cherries, black grapes, pears, raspberries, and chocolate; and epigallocatechin, epicatechin gallate, and epigallocatechin gallate are ...
In the 1930s, Albert Szent-Györgyi and other scientists discovered that Vitamin C alone was not as effective at preventing scurvy as the crude yellow extract from oranges, lemons or paprika. They attributed the increased activity of this extract to the other substances in this mixture, which they referred to as "citrin" (referring to citrus) or "Vitamin P" (a reference to its effect on reducing the permeability of capillaries). The substances in question (hesperidin, eriodictyol, hesperidin methyl chalcone and neohesperidin) were however later shown not to fulfil the criteria of a vitamin, so that this term is now obsolete.
As a side note I met Dr. Szent-Györgyi in 1983 with Jay Patrick the developer of Ester-C back in 1983 at a wellness conference.
Functions of flavonoids in plants
Flavonoids are widely distributed in plants, fulfilling many functions.[1] They are the most important plant pigments for flower coloration, producing yellow or red/blue pigmentation in petals designed to attract pollinator animals. In higher plants, they are involved in UV filtration, symbiotic nitrogen fixation, and floral pigmentation. They may also act as chemical messengers, physiological regulators, and cell cycle inhibitors. Flavonoids secreted by the root of their host plant help Rhizobia in the infection stage of their symbiotic relationship with legumes like peas, beans, clover, and soy.
Phytonutrients like flavonoids have beneficial anti-inflammatory effects and they protect your cells from oxidative damage that can lead to disease. These dietary antioxidants can prevent the development of cardiovascular disease, diabetes, cancer, and cognitive diseases like Alzheimer's and dementia.
One more thing, in case you haven’t asked the question yet, grape juice or wine? Ounce for ounce, red wine packs two times more flavonoids than juice does, says James Stein, M.D., a cardiologist and an associate professor of medicine at the University of Wisconsin medical school. What's more, the fermentation process used to make wine allows resveratrol to be absorbed by your body more readily.
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Author: Hey there. My name is Lewis Harrison, and I created this newsletter. I am a transformational coach, teacher, and prepper. I am a proponent of entrepreneurism and also a writer and seminar leader. The author of over twenty books, and numerous self-improvement, business success, and personal development courses, I am the former host of a talk show on NPR Affiliated WIOX91.3 FM.
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This article is an excerpt from a seminar I taught based on my book “Helping Yourself with Natural Healing.
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