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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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