Flavonoid rich chocolate helps reduce ME symptoms
Filed Under News December 30, 2006
Eating small amounts of dark chocolate every day can help combat ME.
The specially-formulated chocolate helps reduce the symptoms of myalgic encephalomyelitis (ME), a study by researchers at England’s Hull and East Yorkshire Hospitals NHS Trust found.
People who took part in the study reported feeling significantly less fatigue after eating 1.5oz (45g) of the chocolate every day for eight weeks.
They also reported feeling more fatigue when they stopped eating the chocolate and were receiving a placebo instead, researchers said.
Symptoms of ME, which is also known as Chronic Fatigue Syndrome (CFS), include exhaustion, general pain and mental fogginess.
Professor Steve Atkin, who conducted the study, said: “No one has examined the effects of chocolate on CFS before and so this is a very exciting and interesting result for us.
The formulated chocolate contained 85% cocoa solids and was rich in polyphenol flavonoids, which have been reported to reduce the risk of death from coronary heart disease, cancer and strokes.
There is currently no cure for ME and treatment concentrates mainly on managing symptoms, such as headaches, sore throats, sleep disorder and abnormal temperatures.
Flavonoid Function
Filed Under News December 12, 2006
Most flavonoids function in the human body as antioxidants. In this capacity, they help neutralize overly reactive oxygen-containing molecules and prevent these overly reactive molecules from damaging parts of cells. Particularly in oriental medicine, plant flavonoids have been used for centuries in conjunction with their antioxidant, protective properties. Scultellaria root, cornus fruit, licorice, and green tea are examples of flavonoid-containing foods widely used in oriental medicine. While flavonoids may exert their cell structure protection through a variety of mechanisms, one of their potent effects may be through their ability to increase levels of glutathione, a powerful antioxidant, as suggested by various research studies.
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Phytochemicals and Cardiovascular Disease
Filed Under News December 12, 2006
Phytochemicals are chemicals found in plants. Plant sterols, flavonoids (FLAV’oh-noidz), and sulfur-containing compounds are three classes of micronutrients found in fruits and vegetables. These compounds may be important in reducing the risk of atherosclerosis (ath”er-o-skleh-RO’sis), which is the buildup of fatty deposits in artery walls. Within these categories are many possible compounds, most of which aren’t well described and whose modes of action aren’t established. Many other plant products may also be linked to the atherosclerotic process, such as antioxidant vitamins, phytoestrogens and trace minerals. These plant micronutrients will clearly be the topic of future research. As work continues on all these compounds, other unrecognized components in plants will be identified that may have promise in reducing risk of cardiovascular disease.
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Antioxidant Activities of Flavonoids
Filed Under News December 12, 2006
“Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Their dietary intake is quite high compared to other dietary antioxidants like vitamins C and E. The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soy.”
Biological effects of Flavonoids
Filed Under News December 12, 2006
Flavonoids are widely distributed in plants fulfilling many functions including producing yellow or red/blue pigmentation in flowers and protection from attack by microbes and insects. The widespread distribution of flavonoids, their variety and their relatively low toxicity compared to other active plant compounds (for instance alkaloids) mean that many animals, including humans, ingest significant quantities in their diet. Flavonoids have been found in high concentrations in butterflies and moths sequestered from dietary intake at the larval stage and then stored in adult tissues.
Flavonoids have been referred to as “nature’s biological response modifiers” because of strong experimental evidence of their inherent ability to modify the body’s reaction to allergens, viruses, and carcinogens. They show anti-allergic, anti-inflammatory[1] , anti-microbial and anti-cancer activity. In addition, flavonoids act as powerful antioxidants, protecting against oxidative and free radical damage.
Consumers and food manufacturers have become interested in flavonoids for their medicinal properties, especially their potential role in the prevention of cancers and cardiovascular disease. The beneficial effects of fruit, vegetables, and tea or even red wine have been attributed to flavonoid compounds rather than to known nutrients and vitamins.
Flavonoid Synthesis
Filed Under News December 12, 2006
Flavonoids are synthesized by the phenylpropanoid pathway in which the amino acid phenylalanine is used to produce 4-coumaryl-CoA. This can be combined with malonyl-CoA to yield the true backbone of flavonoids, a group of compounds called chalcones. Ring-closure of these compounds results in the familiar form of flavonoids, a three-ringed structure (polyphenols). The metabolic pathway continues through a series of enzymatic modifications to yield flavanones → dihydroflavonols → anthocyanins. Along this pathway many products can be formed, including the flavonols, flavan-3-ols, proanthocyanidins (tannins) and a host of other polyphenolics.
