Flavonols preventive effect

In summary, the evidence for the preventive effect of flavonols in cardiovascular disease is growing based on mechanistic, animal, epidemiological, and short-term intervention studies. However, we must learn from the lessons with dietary antioxidants, the last word awaits large-scale intervention clinical trials. 

In general, the effects of ascorbic acid on anthocyanins are complex and not easily predictable. In the absence of oxygen, ascorbic acid may condense with anthocyanins to form unstable products that degrade into colorless compounds (Markakis, 1982). It is assumed that condensation of anthocyanins with flavonols prevents formation of complexes between anthocyanins and ascorbic acid so that the deteriorating effect of ascorbic acid is diminished (Jackman et al., 1987a). 

The phenolic antioxidant activity in the corn oil emulsions of 17 selected Spanish wines and two Californian wines was examined for their preventive capability for lipid oxidation as dietary antioxidants. The inhibition of hydroperoxide formation [measured as percent of control for 10 iM gallic acid equivalents (GAE)] was increased from 8.4 to 40.2% in the presence of the red wines, from 20.9 to 45.8% with the rose wines, and from 6.5 to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 xM GAE was increased from 11.9 to 34.1% in the presence of red wines, from 0.1 to 34.5% with the rose wines, and from 3.3 to 37.2% with the white wines. The inhibition of the hexanal formation at 10 (jlM GAE was increased from 23.6 to 64.4% in the presence of red wines, from 42.7 to 68.5% with the rose wines, and from 28.4 to 68.8% with the white wines. Moreover, the inhibition of the hexanal formation at 20 xM GAE was increased from 33.0 to 46.3% in the presence of red wines, from 11.3 to 66.5% with the rose wines, and from - 16.7 to + 21.0% with the white wines. The antioxidant effect declined apparently with increasing concentration. The antioxidant activity might be ascribed to the five main groups of phenolics identified in the wines benzoic acids, anthocyanins, flavan-3-ols, flavonols, and hexanal [38]. 

Green tea leaves contain effective confounds such as flavones, flavonols, chlorophylls, and lutein on the suppression of transformation of AhR induced by TCDD. Drinking green tea or eating tea leaves positively may increase the physiological concentration of these compounds in our body and prevent the toxicity of dioxins, which invade our body unexpectedly. 

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