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FLAVONOIDS

 

When Albert Szent-Gyorgy, a Hungarian researcher, discovered that bioflavonoids increase the uptake of vitamin c into the liver, kidneys and adrenal glands, nutritionists were quick to point out that deeply coloured fruits and vegetables protect the human body against a number of diseases including cancer, pesticides and herbicides. Generally, they are effective antioxidants. Bioflavonoids, now called flavonoids, are protective cofactors associated with vitamin C and are made up of innumerable compounds with a wide range of colours. Vegetables, nuts, seeds, fruits, herbs, barks, leaves, marine algae and plants take their colours from flavonoids.

     Further research conducted in the U S A determined that plants rich in flavonoids prevent strokes, heart attacks, initiation and promotion of cancerous cells, and are powerful detoxifiers eliminating dead cells.

     The plants richest in flavonoids are those coloured dark green and rich in chlorophyll.

     A well balanced diet should consist of substantial amounts of vegetables and fruits, enhanced with moderate amounts of protein, oil and wine.

      FLAVONOID RICH FOODS
      Blueberries
      Blackberries
      Strawberries
      Raspberries
      Plums
      Prunes
      Dark cherries (Morello and others)
      Oranges
      Tangerines
      Pink grape fruits
      Apples
      Pears
      Kiwi
      Watermelon
      Kale
      Garlic (raw)
      Watercress
      Parsley (Italian or curly)
      Spinach
      Broccoli
      Brussels sprouts
      Beets
      Red peppers (raw)
      Carrots
      Tomatoes (ripe)
      Squash
      Cucumber (field)
      Herbs
      Spices
      Extra virgin olive oil
      Almonds
      Chocolate (70 percent cocoabutter)

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
 

 

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