[Natural flavonoids as dietary antioxidants and biologically active additives]

This review assembled literature data on the distribution of flavonoid compounds (FC) among food plants as well as data on the antioxidative activity (AOA) as related to structure and pharmacologic action. Special attention was accorded to the problem of the use of FC as exergonic food antioxidants FC are not xenogenic to humans and are distinguished by their low (or completely absent) toxicity. Their AOA, as a rule, is superior to that of known antioxidants. The possible, eventual augmentation of wholesome medically prophylactic properties of essential food products by regulated addition of FC was discussed. The benefit of the use of specific additives-quercetin and dihydroquercetin-compared to the utilization of mixed plant SC was demonstrated. Medically prophylactic food products, with supplementation of FC, are devised for regions with unfavorable ecologic circumstances (increased radioactivity, contaminated industrial effluents) as well as for regions susceptible to the influence of stress factors or extreme climatic conditions.