Abstract
Dietary intake of flavonoids, found in a wide variety of plant-based foods and beverages, varies widely between individuals but is typically several hundred milligrams per day. For many flavonoids, such as flavanols, flavanones, and flavonols, a substantial percentage of the ingested dose is absorbed and rapidly metabolized and excreted within 24h. Some flavonoid classes such as the oligomeric procyanidins and anthocyanins are poorly absorbed in an intact form, but their catabolites are very efficiently absorbed after microbial biotransformation in the colon. Flavonoids reduce the risk of cardiovascular disease, type 2 diabetes, and inflammatory diseases, as supported by human intervention and epidemiological studies. Although several mechanisms have been proposed, the main pathways are through modulation of sugar metabolism, reduction of blood pressure and of LDL cholesterol, improvement of platelet and endothelial function, inhibition of oxidative enzymes, and induction of antioxidant defenses. Although flavonoids are chemical antioxidants, this is not relevant to how they work in vivo. There is no current recommended intake of flavonoids, but any daily requirements are likely to vary between individuals and by health status.
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