Flavonoids prevent heart attacks

• April 24, 2024

Recent studies indicate that vegetable pigments present in a large amount of food contribute to prevent myocardial infarction and other coronary diseases. Experts say that the intake of yellow, purple, red or blue foods is more than a fad in the world of dietetics.

It is demonstrated that the greater intensity of color in the fruits and vegetables that we consume, the greater the utilization of the vitamins , minerals Y photochemical . To protect the cardiovascular system, there is nothing better than flavonoids , present in the natural foods of yellow color .

In this regard, the Dutch physician Michael Hertog, of the State Institute of Public Hygiene, was the first to relate the cardiovascular risks with the consumption of flavonoids , a kind of sugar whose name derives from Latin flavus , which means yellow.

Hertog and his team were able to demonstrate that these had a protective effect on the vascular system and that the greater the contribution of these substances, the less frequent was the myocardial infarction .

Where can we find them?

Although they are not really vitamins, at flavonoids they are also known as "Vitamin P" . The human organism can not synthesize them, so they must be provided through food, exerting an action that enhances the vitamin C , with which it is present naturally.

These substances are present in a large number of vegetables and fruits of yellow or orange color. Among them, citrus fruits stand out orange , the lemon , the grapefruit and the tangerine (the flavonoids they concentrate especially on the white skin that is between the skin and the pulp).

They are also frequent among the Rosaceae, which include, among other fruits, apricot, peach, as well as cherries, pears and apples.

The power of tea and wine

Among the foods richest in these pigments are the tea and the wine , although we should not forget other products such as onions, peppers, raisins or green cabbage.

The flavonoids , say scholars, exercise an action vitamin , diuretic Y antispasmodic . They enhance the ascorbic acid and regulate the permeability of biomembranes. Its resistance to heat allows these physiological functions to persist even after the cooking of food.
 

Video Medicine: Can flavonoids reduce risk of heart disease? - Dr. Sreekanth B Shetty (April 2024).