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By Daniel Gastelu Section 10. Conclusion By now, you realize that if you want to live a long, healthy, and vibrant life, it's necessary to include a plentiful amount of bioflavonoids in your diet. Although bioflavonoid-rich foods, such as fruits and vegetables, have always been a relatively large part of the human diet, their health-promoting effects have only recently become well known and are constantly being validated by scientific studies. Through the marvels of modern food technology and through the cultivation of plants, bioflavonoids are available in supplemental form, making it easy to enjoy their health benefits. As you've learned, the beneficial health effects of bioflavonoids include the reduced risk of cancer, heart diseases, and arthritis, while decreasing inflammation, increasing powerful antioxidant activity, and improving the structure and function of the skin. The best part of all this is that everyone-regardless of age or sex-can derive benefits from eating bioflavonoid-rich foods and/or by taking bioflavonoid supplements. Let the health benefits you've read about in this book be only the beginning of your health quest. Use this information to eat purposefully and select foods and supplements that will provide the most complete health benefits. In this way, good nutrition will become a part of your long and healthy life. Glossary Antioxidant. A chemical substance that controls or prevents oxidation, thereby protecting tissues and cells from free-radical damage. Atherosclerosis. A disease in which fatty plaques develop on the interior walls of arteries, leading to narrowed or obstructed arteries, thereby cutting off blood flow. Oxidation of LDL-cholesterol is believed to play a major role in plaque formation. Cholesterol. A lipid molecule produced by the body for essential metabolic functions. When present in excessive amounts, it can lead to atherosclerosis. Collagen. A major form of connective tissue protein that is important in the structure of bone, ligaments, tendons, cartilage, skin, arteries, veins, and other connective tissues. Deoxyribonucleic acid (DNA). The molecule that is found in the nucleus of each cell and contains genetic information that controls the cell. Elastin. A component of connective tissues that forms elastic tissue fibers in skin, walls of the arteries, and the lungs. Enzyme. A protein molecule that is needed for the occurrence of some biochemical reactions or to speed them up. Free radical. An atom or molecule that has an unpaired electron. Free radicals are unstable and likely to react with other chemicals or substances, causing damage to the body at the cellular level. High-density lipoprotein (HDL). A substance found in the blood stream that transports cholesterol. HDL is sometimes referred to as the good cholesterol. Low-density lipoprotein (LDL). A substance found in the blood stream that transports cholesterol. Sometimes referred to as the bad cholesterol, LDL often oxidizes and sticks to the artery walls where it forms plaque that can lead to atherosclerosis. 20 Metabolism. The biochemical processes of the body. Osteoporosis. A disease characterized by a loss of bone tissue, making bones weak and susceptible to fractures. Oxidation. A chemical reaction of a compound with oxygen, or when an atom or molecule loses an electron to another atom or molecule. References Ames, B, and L Swirsky Gold, "The prevention of cancer," Drug Metabolism Reviews 30(2) (1998): 201-223. Biskind, Morton S, and William Coda Martin, "The use of citrus flavonoids in infections II.," American Journal of Digestive Diseases February (1955): 16-20. Bombardelli, E, and P Morazzoni, "Vitis vinifera," Fitoterapia LXVI(4)(1995): 291-317. Cragin, RB, "The use of bioflavonoids in the prevention and treatment of athletic injuries," Medical Times 90 (1962): 529-532. Facino, R, Maffei, et al., "Free Radicals Scavenging Action and Anti-enzyme Activities of Procyanidines from Vitis vinifera," Arzneimittel-Forschung 44(5) (1994): 592-601. Hertog, Michael GL, et al., "Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study," Lancet 342 (1993):1007-1011. Imai, K, and K Nakachi, "Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases," British Medical Journal 310, 18 March (1995): 693-696. Kono, Suminori, et al., "A case-control study of gastric cancer and diet in Northern Kyushu, Japan," Japanese Journal of Cancer Research 79(1988): 1067-1074. Kono, Suminori, et al., "Green tea consumption and serum lipid profiles:a cross-sectional study in northern Kyushu, Japan," Preventative Medicine 21(1992): 526-531. Murray, MT, "PCO sources: Grape seed vs. pine bark," American Journal of Natural Medicine 2(1), January/February (1995): 6-9. Pace-Asciak, Cecil R, et al., "The red wine phenolics trans-resveratrol and Quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease," Clinica Chimica Acta 235 (1995): 207-219. Sato, Y, et al., "Possible contribution of green tea drinking habits to the prevention of stroke," Tohoku Journal of Experimental Medicine 157(1989): 337-343. Snow, J, "Herbal Monograph: Camellia sinensis," The Protocol Journal of Botanical Medicine, Autumn (1995): 47-51. Starvic, B, "Quercetin in our diet: from potent mutagen to probable anticarcinogen," Clinical Biochemistry 27, August (1994): 245-248. Wang, Zhi Y, et al., "Antimutagenic activity of green tea polyphenols,"Mutation Research 223 (1989): 273-285. Zhao, B, et al., "Scavenging effect of extracts of green tea and natural antioxidants on active oxygen radicals," Cell Biophysics Volume 14(1989): 175-185.
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