Flavonoids are a large family of complex, phenolic compounds found universally in vascular plants.
Flavonoids have been referred to as 'natures biological response modifiers' because of strong experimental evidence of their ability to modify the body's reaction to allergies, viruses, and carcinogens.
They show anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activity.
In addition, flavonoids act as powerful antioxidants, protecting against oxidative and free radical damages.
LDLs (low-density lipoproteins) carry cholesterol through the bloodstream to locations where it may be used or stored.
Think of LDLs as miniature dump trucks carrying cholesterol and other fatty substances to the cells.
The cells use cholesterol and will accept LDL particles depending on their needs.
Any excess LDLs may linger on in the blood or be stored in artery walls causing the arteries to become constricted limiting the flow of blood through them and advancing heart disease.
Free radicals are charged molecules that are the result of body processes such as breathing and digestion.
They roam in the bloodstream and are readily available to bond with LDLs.
When LDLs come in contact with free radicals they are oxidized.
Oxidation causes the LDL particles to become much more harmful to the artery walls.
Flavonoids are powerful antioxidants and can neutralize free radicals preventing the oxidation of LDLs.
Quercitin is an example of a flavonoid.
It is found in vegetables, fruit skins and onions.
It must have helped to give rise to the saying, "An apple a day keeps the doctor away.
" Apples carry quercitin in their skins and when digested this flavonoid is released to the bloodstream and neutralizes free radicals and minimizes the effects that LDLs would have on the artery-cell walls.
The eating of fresh fruits and vegetables everyday brings an array of helpful flavonoids into the body neutralizing free radicals, their effects on LDLs, and overall lowering cholesterol.