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What Are Flavonols?

Understanding the Power of Flavonols

Flavonols are part of the larger flavonoid chemical class, with kaempferol, quercetin, myricetin, and fisetin being some of the most well-researched examples. These molecules are believed to contribute to the therapeutic potential of the cannabis plant phytocomplex, along with other compounds like cannabinoids and terpenes.

Colourful Contribution

One of the key roles flavonols play in the plant world is that of pigments. They are responsible for producing bright yellow hues seen in certain flowers, which have been used by humans as dyes historically. Flavonols can be found in various plants, including onions, scallions, kale, broccoli, apples, berries, teas, and even red wine.

Supporting Research

Although research on the therapeutic effects of flavonols is still in its early stages, current studies suggest a range of potential benefits. These include acting as antioxidants, preventing cancer, cardiovascular diseases, and even diabetes.

For instance, a study published in the World Journal of Pharmacy and Pharmaceutical Sciences highlights how quercetin, a flavonol, can reduce inflammation and DNA damage by scavenging free radicals. In animal models, quercetin has shown promise in inhibiting tumour growth and increasing lifespan.

Moreover, epidemiological research has indicated that a diet rich in flavonols may lower the risk of death from coronary heart disease. However, further studies are required to confirm these findings.

Safety Concerns

While flavonols are generally considered safe since they are common dietary components, there might be side effects associated with flavonoids as a whole. These could include issues like diarrhoea, iron deficiency, migraines, dermatitis, among others. As with any supplement or dietary change, it’s essential to consult with a healthcare provider before making significant adjustments to your intake.

Sources

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[3] Aherne, S., & O’Brien, N. M. (2002). Dietary flavonols: chemistry, food content, and metabolism. Nutrition, 18(1), 75-81. [Source]

[4] Shrivastava, N. (2012). A review of quercetin: Antioxidant and anticancer properties. ResearchGate. [Source]

[5] Hertog, M. G., Feskens, E. J., & Kromhout, D. (1997). Antioxidant flavonols and coronary heart disease risk. The Lancet, 349(9053), 699. [Source]

[6] Higdon, J. (2005). Flavonoids. Oregon State University. [Source]

[7] Martinez, S. E., Davies, N. M., & Reynolds, J. K. (2012). Toxicology and Safety of Flavonoids. FLAVONOID PHARMACOKINETICS, 249-280. [Source]