FLAVONOIDS – is a class of polyphenolic chemical compounds that occur in plants in a wide range of species. They have a strong antioxidant effect, which means that they neutralize the harmful effects of free radicals. They prevent the oxidation of fatty acids and affect the functioning of many enzymes.

It has been shown that flavonoids consumed regularly can mitigate the effects of oxidative stress and reduce the chance of developing cardiovascular disease. Some of them inhibit the development of malignant tumors. Include the following compounds: flavanols (such as quercetin and kaempferol), flavones (luteolin and apigenin). These are also flavanones (hesperetin and naringenin), flavanols (catechin and epicatechin), isoflavones (genistein and daidzein). Flavonoids are also phenolic acids (caffeic acid and chlorogenic acid) and anthocyanins (cyanidin, delficin, dine).

Dosage: 1000 mg per day.