Local Food as Medicine: Flavonoids

Like carotenoids, flavonoids are another reason to “eat the rainbow.”  Flavonoids are plant pigments that help plants attract pollinators, fight environmental stress, and regulate cell growth.  But they are good for humans too! 

Flavonoids exhibit anti-inflammatory, anti-diabetic, anti-cancer, and neuroprotective effects.  It is believed that these properties are related to flavonoids’ abilities to modify cell-signaling pathways in our bodies. In addition to these properties, flavonoids also act as antioxidants, going after free radicals, and they are able to bind to metal ions (such as copper), which may boost their antioxidant activity even more.

In general, the more vibrant the color of your fruit and vegetables, the more flavonoids they contain.  Think blueberries, cherries, parsley, pomegranates, kale, etc.  Additionally, flavonoids can be found in tea (especially green or white tea), dark chocolate, red wine, and lentils and other pulses.  The best way to get these flavonoids is to fit in fruit and vegetables as much as possible into your diet (aka “eat the rainbow”).  Doing so, not only will you benefit from flavonoids, you’ll also benefit from their vitamins, minerals, and fiber.

Image
Kale

While there are still many unknowns related to flavonoids, eating more fruits and vegetables is never a bad thing.  So, keep eating the rainbow and reaping the benefits!

Want to start eating more fruits and vegetables and getting those flavonoids? Check out our recipes.

Interested in learning more about flavonoids? Check out Oregon State University's Linus Pauling Institute's flavonoids webpage.

Note: These articles are not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.