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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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