Unlocking The Health Benefits Of Flavonoids: Nature’s Secret Weapon

When reading about CBD (cannabidiol) products, you’ve undoubtedly seen explanations of the cannabinoids and terpenes they contain. Those two groups of compounds are essential ingredients of cannabidiol, but a third set of compounds, flavonoids, are mentioned far less often.

Flavonoids deserve much more attention.

They are metabolites found in most fruits, vegetables, flowers, other plants, and many natural products, and play a major role in determining their colors, aromas, and flavors. These naturally-occurring polyphenolic compounds(many of them phenolic acids) perform numerous functions critical to plant survival and growth.

They have one other specific function in CBD and cannabis, interacting with cannabinoids to enhance their effects via the so-called “entourage effect.”

And perhaps most importantly, flavonoids appear to provide a wealth of health benefits to those who consume them. Among them: reducing the possible development of cardiovascular disease, lowering blood pressure, decreasing the risk of type-2 diabetes, and helping the body fight cancer.

Let’s take a deep dive into the story of flavonoids and the benefits they can provide.

What Are Flavonoids?

Flavonoids are bioactive, phytochemical compounds (in other words, chemical compounds produced by plants). They perform crucial functions like attracting pollinators with distinctive colors and scents, and preventing damage from fungi, bacteria, and insects.

However, of greater interest to most observers are the proven human health benefits they provide in plant-derived foods, beverages, and other consumables ranging from vegetables and grains to wine and tea, as well as CBD and cannabis. Some of those flavonoid sources, naturally, contain greater amounts of the compounds than others.

Countless studies have shown that flavonoids help the body battle a wide range of toxins, diseases, and chronic medical conditions while enhancing everyday function, thanks to their native ability to inhibit many enzymes and kinases. Medical experts say that consuming even high amounts of flavonoids is generally safe because of the way the body processes them.

Unlike carbohydrates, fats, and protein, flavonoids are not digested or absorbed. Instead, they are broken down by bacteria in the gut and immediately distributed throughout the body. That process ensures bioavailability and protects their essential benefits. Side effects or potential toxicity apparently only stem from the intake of flavonoids in some dietary supplements.

Flavonoids are not homogeneous, though. The benefits they provide depend on their specific characteristics.

Types of Flavonoids

There are more than 10,000 varieties of flavonoids; some are found in many different plants, while others are specific to just one or two.

Researchers have identified six major subgroups or subclasses of flavonoids found in foods and plant byproducts. They each work in different ways and provide different potential health benefits. Here’s a look at the six most important subgroups and the flavonoid-rich foods in which they are found.

Flavonols

These flavonoids are commonly found in vegetables like tomatoes, lettuce, kale, broccoli, onions, and green onions; fruits like peaches, grapes, and berries, and beverages like red wine and tea. They’re also found in CBD and cannabis. Some flavonols you may have heard of include quercetin, rutin, myricetin, and kaempferol.

Like most major subcategories of flavonoids, there are multiple reported benefits of consuming flavonols. Research has shown that these compounds may trigger strong antioxidant activity in the body; by scavenging free radicals, they reduce the oxidative stress that can damage the body’s cells, tissues, and organs and lead to cancer and other serious diseases.

In addition to having antioxidant properties, flavonols are believed to act as potential anti-inflammatories, antivirals, antibacterials, and even anticancer agents. Some studies have also indicated that these flavonoids improve blood circulation by widening blood vessels, and could have neuroprotective properties, allowing people to maintain ideal cognitive health.

Flavones

Food sources of flavones include red peppers, parsley, and celery, as well as herbs like chamomile and peppermint (and of course, chamomile tea and peppermint tea). They’re also present in the cannabis plant (meaning flavones are also common in CBD). Apigenin, hesperidin, and luteolin are three common flavones.

Flavones are thought to contribute many of the same health benefits as flavonols, including anti-inflammatory and antioxidant effects and the ability to battle viruses and other microbes. They’re also said to possibly reduce lipids and blood cholesterol levels by acting as cholesterol production inhibitors.

Anthocyanins

Anthocyanins (glycosides containing the aglycones known as anthocyanidins and connected to sugar molecules) are flavonoids which are also natural pigments that give distinctive colors to many flowers and berries. They’re contained in berries like blackberries, strawberries, cranberries and blueberries, and red and purple grapes (and the red wine produced from them).

These compounds are believed to provide one of the largest assortments of health benefits among all flavonoids. Studies have shown they may lower blood pressure, lower the risk of heart disease, and provide protective effects against neurological diseases like Alzheimer’s disease. Anthocyanin polymers have also shown the potential to slow or stop cancer growth.

Flavanones

These dietary flavonoids are a major reason why citrus fruits are considered an important ingredient in a healthy diet. They occur naturally in fruits like oranges, lemons, limes, and grapefruit.

As with flavonoids like flavanols and flavones, flavanones are thought to provide antimicrobial, antiviral, and anti-inflammatory effects, help protect against oxidative stress, cardiovascular and other vascular diseases, and assist in cancer prevention.

Flavan-3-ols

This nutrient-rich subclass of flavonoids can be found in a large number of foods. Among them: apples, dark chocolate, berries like strawberries and blueberries, red and purple grapes, and most types of tea including black tea, oolong tea, green tea, and white tea. Flavan-3-ols may be the most highly consumed flavonoids, with catechins the most common.

Cardiac health and lower blood glucose levels (leading to a lower chance of developing type-2 diabetes) are among the major health benefits that appear to be related to Flavan-3-ols intake.

Isoflavones

Isoflavones (members of a larger group known as isoflavonoids) are available in fewer plant foods than most other classes of flavonoids. They’re primarily introduced into the body in soy, other soy products, and some types of legumes like soybeans and fava beans.

These flavonoids are believed to contribute to cardiovascular disease inhibition, protect against prostate and breast cancer by inducing the apoptosis (cellular death) of those cancer cells, and assist in the prevention of bone loss.

Other Types of Flavonoids

One lesser class of flavonoids may be of interest to some readers; cannaflavins are flavonoids only found in the cannabis plant, meaning they’re found in CBD. Research indicates that cannaflavins have strong anti-inflammatory properties.

Also worth mentioning are chalcones, categorized as minor flavonoids but potentially an important ally in cancer prevention.

Conclusion

Flavonoids may be the healthiest dietary component people never think about. Found in virtually all plant-based foods and beverages, as well as CBD products, they appear to provide a wealth of benefits ranging from heart health and lower blood sugar levels to the prevention of neurological diseases and cancer.

Much more research is still to be done, but medical experts are in agreement: flavonoids are nature’s secret weapon for optimal health and wellness.

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