Flavonoids are natural compounds found in many fruits, vegetables, and plants. They have special properties that can help reduce inflammation in the body (Gomes et al., 2018)
When our body experiences inflammation, flavonoids can work in different ways to help fight it. They can stop the production of substances that cause inflammation and act like antioxidants to protect our cells from damage (Hollman & Katan, 1999).
Flavonoids can also interfere with signals in our body that trigger inflammation, and they can even affect our immune system to help calm down inflammation (Gomes et al., 2018).
Scientists have been studying how flavonoids can be used to manage conditions with long-term inflammation, like heart disease, brain diseases, obesity, and inflammatory bowel disease (Grosso et al., 2017). Flavonoids have shown promise in reducing inflammation and easing symptoms related to these conditions.
It’s important to remember that more research is needed to fully understand how flavonoids work and how effective they are for different conditions. Scientists are still figuring out the best amounts and specific types of flavonoids that are most helpful for each situation.
If you want to learn more about the scientific research on this topic, you can look up reputable scientific journals like the Current Drug Targets or the Journal of Inflammation Research (Gomes et al., 2018). These journals publish studies related to flavonoids as anti-inflammatory agents.
However, it’s always a good idea to consult with healthcare professionals for personalized guidance regarding specific conditions or treatments.
References
- Gomes, A., Fernandes, E., & Lima, J. L. (2018). Flavonoids as modulators of inflammation and apoptosis. Current Drug Targets, 19(15), 1878-1888.
- Grosso, G., Micek, A., Godos, J., Pajak, A., Sciacca, S., Galvano, F., & Giovannucci, E. L. (2017). Dietary flavonoid intake and cardiovascular risk: a systematic review and meta-analysis of prospective cohort studies. BMJ, 7(10), e015735.
- Hollman, P. C., & Katan, M. B. (1999). Dietary flavonoids: intake, health effects and bioavailability. Food and Chemical Toxicology, 37(9-10), 937-942.