Flavonoids - plant substances for health & cell protection

Flavonoids are secondary plant substances with antioxidant and anti-inflammatory effects. They support the heart, brain and immune system and help to reduce oxidative stress.

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Flavonoids are a large group of secondary plant substances found in many types of fruit and vegetables, herbs, tea, red wine and dark chocolate.

Flavonoids are responsible for the intense colouring of many plants and have strong antioxidant, anti-inflammatory and cell-protective properties. Due to their health-promoting effects, flavonoids are increasingly the focus of nutrition and health research, particularly in connection with cardiovascular diseases, neurodegenerative diseases and immune defence.

One of the most important properties of flavonoids is their antioxidant effect. They neutralise free radicals that cause oxidative stress and promote cell damage. As a result, they help to protect against premature cell ageing and prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. Flavonoids from cocoa, green tea and berries in particular have been linked to improved blood circulation, lower blood pressure and reduced inflammation in the blood vessels.

Flavonoids are also known for their anti-inflammatory properties. They inhibit pro-inflammatory enzymes and cytokines, which makes them a valuable component in the prevention and treatment of chronic inflammatory processes. This applies in particular to diseases such as arthritis, autoimmune diseases and inflammatory bowel diseases. In addition, some flavonoids show neuroprotective effects by crossing the blood-brain barrier, where they exert antioxidant and anti-inflammatory effects. This could reduce the risk of neurodegenerative diseases such as Alzheimer's and Parkinson's.

Another benefit of flavonoids lies in their positive effect on the immune system. They modulate immune cells, support the body's defence mechanisms against pathogens and help to reduce infections. They also promote intestinal health by supporting a healthy microbiota and strengthening the intestinal barrier function.

The most important subgroups of flavonoids are flavonols (e.g. quercetin), flavones (e.g. luteolin), flavonols (e.g. quercetin) and flavonols (e.g. luteolin). e.g. luteolin), isoflavones (e.g. genistein from soya), flavanones (e.g. hesperidin from citrus fruits), flavanols (e.g. catechins from green tea) and anthocyanins (e.g. from berries). Each of these groups has specific health benefits that can be combined through a varied diet.

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