Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Tags: flavonoids | antioxidants | anti-inflammatory compounds | Dr. Russell Blaylock

Know Your Flavonoids

Wednesday, 27 Nov 2013 09:09 AM

There are approximately 4,000 different flavonoid compounds found in foods, many of which have antioxidant, anti-inflammatory, anticancer, and brain-protecting properties.
But not all vegetables or fruits contain the same flavonoids. Here is a list of beneficial flavonoids and the foods they are found in:
• Anthocyanins — found in grapes, berries, purple cabbage, and other fruits with purple, red or blue coloration
• Apigenin — celery, parsley, carrots, chamomile flowers, and chicory
• Caffeic acid — blueberries, apricots, apples, plums, and tomatoes
• Catechin — red wine, teas, and grapes
• Chlorogenic acid — McIntosh apples, blueberries, eggplant, and tomato skin
• Curcumin — turmeric spice
• Ellagic acid (ellagitannins) — walnuts, pomegranates, raspberries, muscadine grapes, strawberries, and oak-aged wines
• Epicatechins — teas (especially white and green) and hawthorn
•Epigallocatechin gallate — teas (especially white and green), peaches, black and red currants
• Ferulic acid — some fruits and peppers
• Hesperidin — oranges, black currants, and grapefruit
•Kaempferol — kale, turnip greens, cherries, broccoli, leeks, chives, onions, strawberries, black
currants, and black, white, and green teas
• Luteolin — celery, artichokes, carrots, chicory, and lettuce (low levels)
• Myricetin — grapes, broad beans, red wine, and teas
• Naringenin — grapefruit and oranges
• Nobiletin — tangerines
• Quercetin — white and green teas, onions, leeks,
red wine, grapes, and cranberries
• Tangeretin — tangerines
For more of Dr. Blaylock's weekly tips, go here to view the archive.

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