Flavonoids alleviation

Research into food safety, both microbial and chemical food safety, has been accompanied by a parallel effort to identify, test, and optimize healthy constituents of foods. The interest in chemicals in foods extends beyond traditional areas - vitamins, essential minerals, etc. - to secondary chemicals sometimes termed phytonutrients or neutraceuticals which have positive health benefits including prevention or alleviation of diabetes, heart disease, Alzheimer s disease, cancer, arthritis, and many other diseases. Food producers use this information as a marketing tool. Compounds of interest include phenols/polyphenols, flavonoids, carotenoids, anthocyanins, and several other classes that function as antioxidants,... 

Many flavonoids prevent and alleviate oxidative and nitrosative stresses... 

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