What are Flavonoids?
The name flavonoids refers to a group of compounds whose members have a similar chemical backbone and are found mainly in the peel and seeds of fruits and vegetables. Flavonoids are produced by plants for their own protection.
It is important to know about the physiological effects of flavonoids, that they act mainly in the digestive and circulatory systems and are absorbed in the intestinal tract. It neutralizes free radicals, ie they have an antioxidant effect, reduce the risk of atherosclerosis. They inhibit thrombosis, increase the elasticity of blood vessel walls. They have an effect on sootome lesions (mutagenesis) and the process of developing malignancies (carcinogenesis).
They reduce LDL (“bad” cholesterol) and blood fat (serum tridlyceride) levels. They have a liver and sunscreen effect. They are anti-inflammatory, prevent long-term complications of diabetes mellitus, and have antiviral, antibacterial effects.
How long have we known about Flavonoids?
In 1936, Albert Szent-Györgyi and István Rusznyák were the first to show that two flavonoids (rutin, naringenin) from citrus fruits reduce the fragility and permeability of capillaries, which is why rutin was first named vitamin P. Since then, science has isolated thousands of similar compounds.
What are Flavonoids good for?
Flavonoids increase the body’s antioxidant capacity, which can reduce the cell-destroying effects of free radicals. They support the optimal operation of the defense system.
Red grapes can help the vascular system to function optimally, improve circulation. Through its antioxidant properties, it can help protect cells from the destructive effects of free radicals.
– Digestive stimulation.
– Gastric mucosal protection.
– Suppression of neuropathic complaints.
Capsaicinodes are pungent substances produced in various peppers.
The research of Dr. Mikós Jancsó at the Institute of Pharmacy in Szeged proved the positive effect of capsaicin on neurogenic inflammation. The neurogenic inflammatory component plays an important role in the pathomechanism of many diseases (allergic rhinitis, bronchial asthma, chronic bronchitis, rheumatoid arthritis, psoriasis, migraine).
Italian studies focused on the antitumor effect of capsaicin. The results suggest that capsaicin causes cell death in bladder cancer.
Regular consumption of pepper extract and capsaicin has a beneficial effect on the health of endothelial cells and can reduce the risk of cardiovascular disease.
Dr. István Tihanyi, pediatrician, naturopath, iridologist:
“In addition to the weight-promoting, metabolic-stimulating and fat-burning effects of pepper extract, I think it is worth drawing attention to other very important positive physiological effects.
A recent report reports on the prevention of capsaicin effect, explained by the effect on platelet aggregation.
several hundred years successfully used analgesic effect of pepper in folk medicine. science (withdrawal) explains substance P from sensory neurons depletion accordingly.
The peoples of the Tisza region and Dunamenti quickly recognized the immunizing effect of peppers. This is how it became a medicine and a sedative for colds. Recent research has shown that consuming larger amounts of peppers triggers sweating and lower body temperature by stimulating heat-sensing receptors. ”
Filtered-purified water, Flavin7 Bioflavonoid complex (red grape seed peel, sorghum seed peel, blackberry seed peel, black cherry seed peel, blackcurrant seed peel, redcurrant seed peel, plum peel, apple peel) dye: anthocyanidin (enocyanin), sweetener: Stevia rebaudiana Bertoni leaf extract (Steviol glycoside 95%, E960 REB-A), capsaicin extract.
Active ingredients in the recommended daily intake:
|Total polyphenols:||2000 mg|
|Of which: -flavonoid||1545 mg|
|Antioxidant (ORP)||-400 mV|
– 50 ml.