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Approaches in Poultry, Dairy & Veterinary Sciences

Flavonoids as a Potent Anti-Oxidant in Nutrition: A Mini-Review

  • Open or Close Kalantar M1*, Ahmadipour B2 and Kalantar MH3

    1Department of Animal Science, Qom Agriculture and Natural Resources Research and Education Center, Iran

    2Department of Animal Science, Shahrekord University, Iran

    3Student Research Committee, Arak University of Medical Science, Iran

    *Corresponding author: Kalantar Majid, Department of Animal Science, Qom Agriculture and Natural Resources Research and Education Center, AREEO, P.O. Box 195, Iran

Submission: June 05, 2018; Published: June 26, 2018

DOI: 10.31031/APDV.2018.04.000580

ISSN: 2576-9162
Volume4 Issue1

Abstract

Flavonoids are an important class of phytochemicals products known as polyphenols. They belong to a class of low-molecular-weight phenolic compounds that are widely distributed in the plant origin foods. They are powerful antioxidants with anti-inflammatory and other beneficial effects. Flavonoids play a variety of biological activities in both plants/animals and bacteria. The amount of flavonoids present in foods and feeds has little importance unless dietary flavonoids are absorbed and become available to target cells within the body. According to the literature, food rich in flavonoids are associated with cancer, neurodegenerative and cardiovascular disease prevention. However, it is not yet clear whether the flavonoids themselves are responsible. Flavonoid naturally secondary metabolite exist in most of herbs and plants are important anti-oxidative agents that participate to elimination of oxygen-derived free radical, improve blood pressure and vascular function, as well as control of cardiac disorders. However, the bioavailability of flavonoids is low due to limited absorption, extensive metabolism, and rapid excretion. Further studies are needed to confirm that the usefulness of flavonoids in the diet could be improved for better animal health.

Keywords: Anti-oxidant; Flavonoids; Nutrition

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