Aylin ARICI, Oğuzhan ŞİMŞEK, Hülya GÜVEN

Flavonoids in Our Foods: A Short Review

The aerobic metabolism in biological systems, produces reactive oxygen species (ROS) known as prooxidants even in basal conditions. If theformation of prooxidants increases, it leads to oxidative stress/damage. Various diseases in humans (cancer, chronic diseases, cardiovascularproblems etc.) accompanies with prooxidant damage. Endogenous and exogenous antioxidants protect biomolecules against the damage ofprooxidants.Flavonoids are potent antioxidant molecules, which scavenge free radicals in vitro. They are found in fruits, vegetables, bark, roots, flowersand certain beverages. It has been reported that these natural products produce a wide variety of biological effects, like antiviral, anti-allergic,anti-inflammatory, anti-carcinogenic, antidiabetic effects. Flavonoids are important for human diet and have beneficial effects on health likechelating trace elements involved in free radical production, scavenging ROS and upregulating or protecting antioxidant defenses. In addition,they have known to modulate different cytochrome P450 enzymes such as CYP1A1/1A2, CYP1B1, CYP2C9, and CYP3A4/3A5. Flavonoids andtheir metabolites in organism may cause flavonoid-drug interaction, and it may lead to toxicity of drug or inefficient therapeutic effects of drug.However, knowledge on the mechanisms of action of flavonoids is still not fully understood. The information about correlation of structurebiological effect is limited.There are six major subclasses of flavonoids are flavanols, flavanones, flavonols, flavones, anthocyanidins, and isoflavones. This reviewsummarizes the types of flavonoids, possible mechanisms of action and pharmacokinetic specialties, bioavailability, properties and druginteractions of these flavonoids.

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