Revista de biología de citocinas

Abstracto

Inflammation, Flavonoids, and the Immune

Alireza Heidari*

The Flavonoids, which include about 6000 phenolic compounds, are products of plant secondary metabolism that can be consumed by eating a variety of edible plants. Flavonols (such as quercetin, kaempferol, isoquercetin, and others) are flavonoids present in onions, apples, berries, kale, leeks, broccoli, blueberries, red wine, and tea. Flavonoids have a polyphenolic structure, which means they have antioxidant properties. Flavonoid biological activities, on the other hand, go beyond antioxidant properties, though some of them are linked to them. Flavonoids have been shown to protect against cardiovascular disease, gastrointestinal changes, and nervous systemrelated syndromes including depression, epilepsy, Alzheimer's disease, and neurodegenerative disease.