I like to back up my copious tea and coffee guzzling ways with the cold-hard facts that prove I'm not merely addicted to caffeine - I'm just getting my daily quota of Flavonoids, doncha know? Not addicted in the slightest. Ahem.
So what are Flavonoids, exactly? You might've heard the word being flung around before, perhaps mistaking it for some kind of gum of sort (it does sound like chewing gum, no?). Flavonoids are actually the substances found in virtually all plants; there are around 6,000 varieties, all responsible for many of our plant's beautifully vibrant pigments.
There are plenty of variants, which makes the chemistry of flavonoids pretty complex. They can be separated by groups, including flavonols, dihydroflavonols, flavones, isoflavones, flavanones, anthocyanins, and anthocyanidins. Within each of these groups fall hundreds, and sometimes thousands of different flavonoids.
Well-known flavonols include quercetin, rutin, and hesperidin, while well-known flavones include apigenin and luteolin. Flavonoids may also be named directly after the unique plant that contains them. But if you're anything like me, then all of these wordy words are probably getting the better of you - really, you just wanna know why these flavonoids are good for you and what foods you can source them from.
Virtually all fruits, vegetables, herbs and spices contain flavonoids. Generally speaking, the more colourful components of the food - like the skin - contain the highest concentration of flavonoids. One exception is the white pulp inside oranges - unlike the Vitamin C drenched segments, the orange's flavonoids are found in the white pulpy portion inside the skin and surrounding the sections - a reason why you should've always listened to your Mum telling you to eat the 'pith' (I never did). Green tea has probably the strongest amount of flavonoids, components called catechins that may reach 1,000 mg (or 1g) per cup! These flavonoids, sourced from the Camellia sinensis plant, are also abundantly present in the traditional 'black' breakfast tea - score!
Most flavonoids function in the human body as antioxidants - in the oriental countries, they are even seen as a medicinal substance, and rightly so. Ultimately, they work to protect the body, helping to neutralize overly reactive oxygen-containing molecules and prevent them from damaging parts of cells. They support the regulation of Vitamin C, a vitamin essential in fighting off colds and flu, thus supporting the immune system immensely.
Prevention of excessive inflammation appears to be another key role played by many different chemical categories of flavonoids, as well as disrupting the function of microorganisms like viruses or bacteria - again, basically the best natural source of antibiotics known to man. They promote healthy arteries, as well as helping to fight the ageing process (again enacted by the prevention and repair of cellular damage).
More sources of flavonoids include apples, apricots, blueberries, pears, raspberries, strawberries, black beans, cabbage, onions, parsley, pinto beans, and tomatoes. All the more reason to stop snacking on processed foods, and instead feeding your body with all of the stuff that it really craves - and which mostly tastes awesome, too. You simply cannot deny the power of these Flavonoids, there's no stopping them!
Um...so is it time for a tea yet? Yeaaah why the heck not! Refilling my Kate mug like nobodies business today - with no shame whatsoever. Question is, will I ever be able to forgo my teaspoon of sugar? Debatable.
How many tea's do you drink a day? I think I'm easily onto 4 per day - a combination of the onset of home life, plus dealing with the harsh, cold onslaught of winter (and snow). Well, that's my excuse, at least.
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