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 lower 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.
Watch a short introductory video about flavonoids:
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.
What does it mean to have an antioxidant effect and what are free radicals?
The antioxidant property of a substance means its ability to bind and neutralize free radicals.
Free radicals are extremely unstable and “aggressive” molecules that try to oxidize cells.
If they are excessively present in our body, they can damage vital biological molecules — in the worst case, DNA. This is called oxidative stress.
Briefly about Omega-3 fatty acids:
The three most common are:
– Alpha-linolenic acid (ALA)
– Eicosapentaenoic acid (EPA)
– Docosahexaenoic acid (DHA)
DHA and EPA are typically produced by marine microalgae, while ALA is more a component of vegetable oils.
DHA and EPA are involved in a number of health-promoting processes, while ALA is transformed into EPA and DHA in our body and only then does it have its beneficial effects.
The role of omega-3 fatty acids in the healthy functioning of our body:
– Cardiovascular health.
– Cognitive functions, memory, learning ability.
– The health of our bones and joints.
– The health of our eyes.
– Immune system support.
Filtered-purified water, omega-3 fish oil, red grape seed-shell drying, sorghum seed-shell drying, AquaCelle GP1 (coconut oil, olive oil, citrus oil, polyglycerol polyrionate, mono- and diglycerides of fatty acids, lecithin, E vitamin), blackberry seed husk drying, black cherry husk drying, blackcurrant seed husk drying, redcurrant seed husk drying, coloring: anthocyanidin (enocyanin), plum husk drying, apple peel leaf extract, sweetener Stevia glycoside 95%, E960, REB-A).
Active ingredients in the recommended daily intake:
|Total polyphenols||2000 mg|
|Of which: – flavonoid||1545 mg|
|Omega-3 fatty acids||3343 mg|
– 50 ml / day and 100-200 ml / day as needed and divided into several occasions.
– The taste may vary slightly according to the place of production and the variety of fruit used.
– 50 ml, 10×50 ml.