Flavonoid dietetics: Mechanisms and emerging roles of plant nutraceuticals

Abstract

Flavonoids, naturally occurring polyphenolic compounds broadly found in fruits and vegetables, correspond to a large class of food constituents, emerging as valuable nutraceuticals. Anthocyanins, a subclass of flavonoids that provides bright color to fruits, flowers, and leaves, also have extensive nutraceutical activities. Initial interest in flavonoids focused on their possible health benefits as dietary antioxidants in the prevention and treatment of conditions, such as cardiovascular diseases. Flavonoids, including anthocyanins, have shown anti-inflammatory, antiproliferative, antiviral, anti-diabetes, anticarcinogenic, cardioprotective, neuroprotective, and anti-microbial activities in several model systems. Recent clinical and epidemiological studies suggest promising potential beneficial effects of flavonoid dietary intervention in ovarian cancer, obesity, and cardiovascular diseases. Evidences of the beneficial effect of flavonoids as nutraceuticals remain promising, but insufficient. A better understanding of their molecular mechanisms of action, metabolism, absorption, and bioavailability will help define their biological activities and utilization. In this chapter, we discuss the recent advances on the bioavailability, mechanisms of action, and dietary effects of flavonoids and anthocyanins and the role of functional foods in the prevention and treatment of various diseases.