A new study observes a significant increase in skull bone repair in rat models of critical bone defects, following the repeated daily administration of pigenin, curcumin, and resveratrol, with apigenin found to induce the most consistent results.
A large-scale prospective cohort study of a Korean population finds strong inverse associations between total flavonoid intake and risk of hypertension, which was more pronounced for flavonoid sub-classes, and in men with a high BMI.
A recently published study investigating the antioxidant profiles of 12 fruit peels identified potent quantities, suggesting strong potential for their usage within nutraceuticals and food products to tackle a vast source of waste whilst offering food...
Greater intakes of flavonoid sub-classes, anthocyanin and isoflavone, were associated with lower prevalence of Metabolic Associated Fatty Liver Disease (MAFLD) in a new national population based study.
A combination of extracts from citrus and pomegranate may improve handgrip strength, a measure of physical fitness, and cognitive functioning for memory, learning, and concentration, says a new study from The Netherlands.
Danish biotech company, Biosyntia and French counterpart, Lantana Bio, have joined forces to step up development of sustainable flavonoids for use in dietary supplements, food and drink fortification, and personal care.
Supplementing a high-fat diet with citrus flavonoid eriocitrin may improve markers of metabolic health, inflammation and oxidative stress in obese mice eating a high-fat diet, says a new study.
Chronic supplementation with a citrus flavonoid extract has shown increases in anaerobic exercise performance, confirming earlier research using a one-time intervention.
An award-winning nutrition researcher who was diagnosed with multiple-sclerosis (MS) aged 15 has taken inspiration from his life's research and personal experience to create a polyphenol-packed plant powder brand called Phytaphix.
Flavonoids from a specifically designed corn line may act an anti-inflammatory agent against Inflammatory Bowel Disease (IBD), according to a new study in mice.
Tea consumption is linked to a reduced risk of cardiovascular disease as well as improvements to health and longevity, especially among consistent habitual tea drinkers, a study concludes.
A new randomized, placebo-controlled clinical trial supports the efficacy of Ingredients by Nature’s new bioflavonoid complex, branded as Eriomin, to help control blood sugar levels, inflammation and blood pressure.
Food supplements containing highly bioactive prenylated flavonoids could provide industry with ‘promising nutraceuticals with impressive biological activities’, say researchers. However finding the right enzymes or biotransformation process to produce...
An increased consumption of flavonoid-rich chocolate and soy may
decrease blood pressure and improve heart health, but other
flavonoids from other sources are not as effective, according to a
new meta-analysis.
Scientific findings directly linking flavonoid consumption to
increased immunity in birds could pave the way for more research
involving mice and humans, say German researchers.
A diet rich in flavonoids, compounds in fruit, vegetables, coffee,
tea and chocolate, could reduce the decline in mental function
associated with age, says a new study from France.
A diet rich in flavonoids, compounds in fruit, vegetables, coffee,
tea and chocolate, could slash the risk associated to
cardiovascular disease, says a joint Norwegian-US study.
Flavonoids from fruits and vegetables are not potent antioxidants
when eaten but may still have significant benefits by other
mechanisms, says a new review of the science.
Increased intake of flavonoids, particularly, flavones and
flavonols could cut the risk of kidney cancer by 32 and 31 per
cent, respectively, says a new study from Italy.
Increased flavonoid intake might offer protection against breast
and ovarian cancer, said scientists at this week's 97th Annual
Meeting of the American Association for Cancer Research.
Consumers are always keen to find scientific evidence which tells
them that their favourite foods are good for them. Now, research by
Penn State university in the US seems to do just that.
