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Polyphenolics/Flavonoids - "Many thousand polyphenoics in the plant world contribute importantly to the human food supply. Probably the most abundard are the flavonoids, which comprise the isoflavones in soybean, the flavonol catechins and epicatechins in grapes and tea, quercetin in onions and apples... The role of falvonoids as the likely mediators of the health benefits of eating fruit and vegetables...has stimulated research as well as speculation." AJCN 2001: 74; 563-4

Polyphenolics: Let me explain a bit of chemical terminology. Phenol is a compound which contains 6 carbon atoms forming a ring, with a hydroxyl group (-OH) attached to the edge. A polyphenolic compound is many of these rings bonded together in various ways. Such attached (congujated) rings are very effective at donating and accepting electrons, particularly the hazardous free radicals. This is a major reason that fruits and vegetables, rich in many different polyphenols, are so good for your health. The polyphenolics in them dissolve in a wide variety of environments inside the body, and there they trap a variety of hazardous electrons generated as free radicals of different energy levels. As the polyphenolics link explains, they are extremely good for your health.

Flavonoids: The flavonoids are a particular class of the polyphenolics. They contain two six-member rings fused along one edge, like a figure 8. Many of the pigments of flowers are in this class. To be even more detailed, the yellow color of plants is often flavonols caused by putting hydroxyl groups on the rings, and the red, purple and blue colors are anthocyanidins, formed by adding methyl (-CH3) groups. The names like anthocyanidins derive from the plants from which these compounds were first isolated.

FROM LINUS PAULING DIET AND OPTIMAL HEALTH MEETING MAY 18-22, 2005
For those with patience, here are my notes from one of the best professional meetings for M.D. and Ph.D. professionals involved in nutrition professionally. They have not been edited, and are slowly moving on to the appropriate web pages of Nutrition Investigator. Any mistakes are my own, but I have done my best to capture relevant exciting information I learned at this conference.

Flavonoids and the brain by James Joseph
Different parts of the brain age differently. Spinach, strawberries, and blueberries reversed many decrements in rats' mental functions in 12 weeks. These superfoodshave affinity for different parts of the brain with different effects, like retention of reversal memory and place memory. Eight weeks of a spinach, strawberry and blueberry diet gave lifetime cancer protection to rat brains. Another source of important flavonoids is Avocado, which is a potent anti-inflammatory agent. It is noteworthy that the neurotransmitter dopamine is an oxidative stressor. Flavonoids, as well as antioxidants like vitamin C (which crosses the blood-brain barrier), protect against oxidative damage. In addition, neurogenesis (growth of new neurons in the brain even at the age of an older adult) increases with blueberries.

Cocoa, diabetes, and hypertension: should we eat more chocolate? Cesar G Fraga

“With respect to cardiovascular health, one class of flavonoids, the flavanols, is receiving increasing attention (2). Cacao, tea, grapes, and grapefruit are examples of edible plants that are rich in flavanols… the consumption of dark chocolate improves glucose metabolism and decreases blood pressure…The polyphenol contents of the dark and white chocolate were assumed to be 500 and 0 mg, respectively …The authors found that the dark chocolate supplement was associated with improved insulin resistance and sensitivity and decreased systolic blood pressure, whereas white chocolate had no effect… Cocoa is rich in flavanols,… the regulation of nitric oxide (NO) production by the flavanols present in dark chocolate could explain its effects on both insulin sensitivity and blood pressure…”

Proanthocyanidins: These molecules consist of monomeric units of flavans. There are 3 majors classes found in plants we eat, including things named petunidin and peonidin as they were first isolated from flowers. Because they are very sensitive to oxidation, they may be particularly useful antloxidants in the diet.

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