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Concerning their structure and names flavones are the most complex of the flavonoid compounds. Their names used in literature are pretty diverse: catheci


ns, leukoantocianins, proantocianidines, tannins. The compounds can be identified as mono, bi and tri poly flavones meaning that one, two, three or many flavone structured molecules linked together.

Mono flavones like catechin and epicatehin are found in ripe plants and tiatal leafs. Bi and tri flavones are found in apples, black currants, blackberries, blueberries, grapes, peaches, strawberries and cereals (sorghum, barley). Green and black teas are the most significant sources of flavones because they contain high amounts of catechin, epicathec, galla and other compounds. Chocolate and cocoa are also good sources of flavones.

The flavonoids are substances produced by plants in order to provide protection to their cells from particularly harmful UV rays and other plant pathogens. These materials can be useful to human beings, since they play a similar protective function in the human body, and thus their consumption may protect the body from harm. Flavonoids have a number of positive features, among which the most significant are their antioxidant effects. With this help they provide enhanced protection against especially harmful reactions and free radical reactions in the body.

The flavonoids and other dietary antioxidants can enhance the physiological effects of vitamin E and vitamin C because they synergize with them and help their regeneration.All plants produce flavonoids, but their structure and nature is very diverse.

There are compounds that are specific to only certain plant families, while others are commonly found in all plants. We currently know the structure of 6000 flavonoids, but only know the occurrence and precise compound amounts of a few. The most significant flavonoid sources are berries, green leafy vegetables and onions.

We now know that the consumption of plant foods that contain flavonoids has illness prevention and health maintaining effects. Curative effect of only a few, are major components of medicinal products containing flavonoids, in which the amount of flavonoids was significantly greater than the quantity of food consumed, and thus their use for medical monitoring. Only a few types of medicine’s active ingredients are flavonoids (contain a higher amount than otherwise found in food) and because of consulting with a doctor containing their use is recommended.

The consumption of flavonoids naturally found in foods does not pose a risk. On the contrary, they help the body maintain the balanced relationship between our immune system and harmful agents in a healthy body.

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