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"Rice-Evans, C, 1995, Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants, Arch Biochem Biophys, 322: 339-346. Sastre, J., Pallardo, F. V., and Vina, J., 2000, Mitochondrial oxidative stress plays a key role in aging and apoptosis, IUBMB Life, 49: 427-435. Sazuka, M., Murakami, S., Isemura, M., Satoh, K., and Nukiwa, T., 1995, Inhibitory effects of green tea infusion on in vitro invasion and in vivo metastasis of mouse lung carcinoma cells, Cancer Lett, 98: 27-31. Schreier, P., 2005, Chemopreventive compounds in the diet, Dev Ophthalmol, 38: 1-58." - Erich Grotewold, The Science of Flavonoids (Get the book.)

"The particular class of flavonoids found in cocoa are called flavanols, and the flavanols in cocoa prevent fatlike substances in the bloodstream from clogging the arteries. When you reduce the blood's ability to clot, you also reduce the risk of heart attack and stroke. (That's why they sometimes tell you to take a baby aspirin—for the same reason.) All these things make blood platelets less likely to stick together and cause clots. As an extra bonus, cocoa also contains magnesium, one of the most important minerals for heart health." - Jonny Bowden, Ph.D., C.N.S., The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why (Get the book.) "The health benefits come from the flavanols and antioxidants, and those are found in real cocoa— in fact, that's the stuff that makes cocoa kind of bitter. So if you want the benefits of these flavanols in your diet, you've got to get the real deal chocolate—high-cocoa-content dark chocolate. You'll see the best of these bars with labels that say things like "60 percent cocoa" (70 percent or higher is even better, but much harder to find). Milk chocolate and white chocolate have virtually none of these health benefits." - Jonny Bowden, Ph.D., C.N.S., The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why (Get the book.)

"Identification and quantitation of flavanols and proanthocyanidins in foods: how good are the datas? Clin Dev Immunol, 12: 35-41. Khan, M. A., and Baseer, A., 2000, Increased malondialdehyde levels in coronary heart disease, J Pak Med Assoc, 50: 261-264. Khan, W. A., Wang, Z. Y„ Athar, M., Bickers, D. R., and Mukhtar, H., 1988, Inhibition of the skin tumorigenicity of (+/-)-7 beta, 8 alpha-dihydroxy-9 alpha, 10 alpha-epoxy-7,8,9,10-tetrahydrobenzo[a]pyrene by tannic acid, green tea polyphenols and quercetin in Senear mice, Cancer Lett, 42: 7-12. Khanduja, K. L., Gandhi, R. K., Pathania, V." - Erich Grotewold, The Science of Flavonoids (Get the book.) "Nuclear localization of flavonols also has been shown in Arabidopsis thaliana (Peer et al, 2001; Buer and Muday, 2004; Saslowsky et al, 2005) and flavanols in Tsuga canadensis, Taxus baccata, Metasequoia glyptostroboides, Coffea arabica, Prunus avium, and Camellia sinesis (Feucht et al, 2004a, 2004b). Catechin binding of histone proteins has been demonstrated in plants (Polster et al, 2003; Feucht et al, 2004b), suggesting that catechins might modulate nonspecific gene transcription." - Erich Grotewold, The Science of Flavonoids (Get the book.)

"Flavanols for cardiovascular health: the science behind the sweetness. J. 152. Hypertens. 23(8), 1453-1459. 135. Rivas, M., et al. (2002). Soy milk lowers blood pressure in 153. men and women with mild to moderate essential hypertension. J. Nutr. 132(7), 1900-1902. 136. Teede, H. J., et al. (2006). Randomised, controlled, cross- 154. over trial of soy protein with isoflavones on blood pressure and arterial function in hypertensive subjects. J. Am. Coll. Nutr. 25(6), 533-540. Kreijkamp-Kaspers, S., et al. (2005)." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) "A comparison of the antimutagenic potential of green, black and decaffeinated teas: Contribution of flavanols to the antimutagenic effect. Mutagenesis 11, 597-603. Gastrointestinal Health and Disease CHAPTER 30 ^ Intestinal Microflora and Diet in Health MERLIN W. ARIEFDJOHAN AND DENNIS A. SAVAIANO Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana Contents I. Introduction 707 II. Distribution and Diversity of the Human Intestinal Microflora 707 III. Bacterial Colonization, Succession, and Metabolism 709 IV. Functions of the GI Tract Microflora 711 V." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"Several flavonoids and phenolic compounds, including the epicatechin/gallate family of flavanols, are powerful inhibitors of nitrous acid-dependent nitration and DNA deamination in vitro (Oldreive et al., 1998). 2.3. Protective effects of flavonoids The protective effects of flavonoids in biological systems are ascribed to their capacity to transfer free radical electrons, chelate metal catalysts (Ferrali et al., 1997), activate antioxidant enzymes (Elliott et al., 1992), reduce alpha-tocopherol radicals (Hirano et al, 2001), and inhibit oxidases (Cos et al., 1998)." - Erich Grotewold, The Science of Flavonoids (Get the book.)

"The yellowish needles showed high concentration of flavanols, whereas browning needles contain very low amounts of flavanols. The needles contain an essential oil (0.55 %-0.82 %). The main components of the oil are limonene and phellandrene. The needles of a sample from Netherlands contained glycoside bound volatile compounds. Two lectins (glycoproteins) AAAi and AAA2 have been isolated from the bark. They showed agglutinating activity on human blood group A, B and 0. The fatty acid in the bark are palmitic, lino-leic, linolenic, oleic, and 14-methylhexadecanoic acid." - C. P. Khare, Indian Herbal Remedies: Rational Western Therapy, Ayurvedic and Other Traditional Usage, Botany (Get the book.)

"So if you want the benefits of these flavanols in your diet, you've got to get the real deal chocolate—high-cocoa-content dark chocolate. You'll see the best of these bars with labels that say things like "60 percent cocoa" (70 percent or higher is even better, but much harder to find). Milk chocolate and white chocolate have virtually none of these health benefits. Plus, the commercial candy bars are loaded with extra sugar, fat, waxes, and chemicals that are not what you want to be adding to your diet. And the more chocolate is processed, the more the beneficial flavonoids are lost." - Jonny Bowden, Ph.D., C.N.S., The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why (Get the book.)

"One class of compounds predominates, making up about one-third of the weight of the tea leaf: these are the polyphenols known as flavanols, more commonly known as catechins. Catechins are the heavyweights responsible for the anticancer activity of green tea. Like all other polyphenols, catechins are complex molecules that play a very important role in plant physiology. They possess antifungal and anti-bacterial properties that allow the plant to successfully resist invasion by a large number of pathogens." - Richard Beliveau, Ph.D. and Denis Gingras, Ph.D., Foods that Fight Cancer (Get the book.) "It is this phytochemical content, in fact, that is responsible PRINCIPAL GROUPS OF PHYTOCHEMICALS FOUND IN FRUITS AND VEGETABLES Family Polyphenols Terpenes Sulfur compounds (sulfides) Saponins Flavonoids Phenolic acids Non-flavonoids —\ Carotenoids Monoterpenes Diallyl sulfides Isothiocyanates Triterpenoids Steroids Subclass Anthocyanidins Flavones flavanols Flavanones Flavonols Isoflavones Tanins Hydroxycinnamates Hydroxybenzoates Stibenes Coumarins Lignans Table 7 for the organoleptic properties that are so characteristic of these foods (bitterness, as-tringency, odour . . ." - Richard Beliveau, Ph.D. and Denis Gingras, Ph.D., Foods that Fight Cancer (Get the book.)

"Constituents The entire plant contains flavanols, flavonoid compounds, tanning agents, vitamins (especially C), minerals, a glycoside, and arbutin derivatives (Pahlow 1993,254*). The inebriating constituents of the berries are apparently a metabolic product or a constituent of a parasitic fungus (Sclerotina megalospora Wot.) that often infects the fruits (Frohne and Pfander 1983, 111*). To date, however, no constituent has been isolated or identified (Roth et al. 1994, 718*)." - Christian Ratsch, The Encyclopedia of Psychoactive Plants: Ethnopharmacology and Its Applications (Get the book.)

"Cyclization can then occur to give a pyranone ring containing flavanone nucleus, which can either have the C2-C3 bond oxidized (unsaturated) to give the flavones or be hydroxylated at position C3 of the pyranone ring to give the flavanol group of flavonoids. The flavanols may then be further oxidized to yield the anthocyanins, which contribute to the brilliant blues of flowers and the dark colour of red wine." - Dr. Michael Heinrich, Joanne Barnes, Simon Gibbons and Elizabeth M. Williamson, Fundamentals of Pharmacognosy and Phytotherapy (Get the book.)

"Certain flavanols are sometimes referred to by the trademark term pycnogenols, coined by the French researcher Professor Jack Masquelier. The term pycnogenol means "that which creates condensation," and refers to the tendency of flavanols to create dimers (two identical compounds joined together), oligomers (a few joined together), and polymers (many joined together). One group of flavanol dimers and oligomers are termed proanthocyanidins, and are discussed below in item 5. 3) Flavones and Flavonols. Flavones and flavonols are the most widely occurring flavonoids." - John Boik, Cancer & Natural Medicine: A Textbook of Basic Science and Clinical Research (Get the book.) "Proanthocyanidins are dimers of flavanols. In France, where much of the basic research on flavanols has taken place, they are termed "procyanidols" or in French "oligomeres procyanidoliques", or OPC. The abbreviation OPC is now used in many countries to refer to proanthocyanidins. The distribution of these compounds vary between plant species." - John Boik, Cancer & Natural Medicine: A Textbook of Basic Science and Clinical Research (Get the book.)

"UG also contains quinovic acid glycosides (Yepez et al, 1991), flavanols (catechin, epigallocatechin, epicatechin, and epigallo-catechin) (Sandoval et al, 2002; Miller et al, 2001), and polyphenols (Miller etai, 2001). UG has lower concentrations of the flavanols (except for epigallocatechin) than does UT (Sandoval etai, 2002). Uncaria tomentosa UT has two chemotypes: the pentacyclic alkaloid type and tetracyclic alkaloid type. The first contains POAs, which some consider to be the main active component of cat's claw (Immodal 1995, 1999a, 1999b), with little or no TOAs." - Mark Blumenthal, The ABC Clinical Guide to Herbs (Get the book.)

"The seven subgroups of phytoestrogens are: isoflavones, coumestans, flavanones, flavones, flavanols, lignans, and chalcones. The isoflavones and coumestans are the most powerful of the phytoestrogens, with about a 10-fold stronger estrogenic effect than the others. Virtually all plants, including vegetables, fruits, seeds, legumes, and grains, have some form of phytoestrogen in them. Flavanones are primarily concentrated in citrus fruits, lignans are found in all fruits, vegetables, and cereals, and the stronger isoflavones and coumestans are mostly found in legumes." - Tanya Harter Pierce, Outsmart Your Cancer: Alternative Non-Toxic Treatments That Work (Get the book.)

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