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Bioflavonoids in human nutrition and their meaning in prevention of civilization diseases
SKOČNÁ, Zuzana
Bachelor thesis is considerd with bioflavonoids and their contribution to the human body. It is described the history, characteristics of bioflavonoids, chemical composition and their sources in food, here. The next part is focused on effects of bioflavonoids against some civilization diseases such as cardiovascular disease or cancer, and emphasizes their importance in human nutrition. The discovery of bioflavonoids is dated to the first half of the 19th century when the tanstuffs were detached. Bioflavonoids rank among the group of substances called polyphenols and it´s known more than 20 000 of them. There are ubiqity substances in the vegetal kingdom furnishing the characteristic colouring or taste of fruit and vegetable. Flavonoids are not even in fruit and vegetable but also in pulses, hops, buckwheat, tea, grapevine, chocolate and further spices. The contain of polyphenols in the plant diet can be affected by the variety, conditions of growing, picking maturity, processing, stocking or culinary treatment. The optimal is the flameproof finish in steam when the polyphenols fade away at least. The main place of polyphenol resorption in the human digestive system is the small intestine and colon. Bioflavonoids are thought of the protectors of the vitamin C and these two substances assist to each other in their effects. Bioflavonoids as so-called fytochemical substances make possible to plants to resist a infections and other demage resultings commited by microorganisms, insects or other enemy. The most considerable flavonoids, the part of this bachelory was devoted, fall into quercetin which is often situated in apples, onion, rutin in buckwheat, resveratrol in red wine and catechin in tea. The purpose of this working was to draw up the problems of bioflavonoids and find out which status these substances have, in a human nutrition. The positive effects to a human health agree from their antioxidative treatment at all. The epidemiological studies from the various parts of the world prove that some components of fruit and vegetable have considerable influence to certain types of cancer. In fruit are mentioned the positive effects against the oral cavity cancer, gullet and larynx cancer, in vegetable against stomach illness, colon, rektum and urocyst cancer. Many studies mention the influence of bioflavonoids in a prevention cardio-vascular illness and in a present day also in a ageing process prevention. At the end of the bachelory there are mentioned other positive effects of these substances in assorted illnesses prevention. These effects are due to their ability to inactivate free radicals and reduce risik hydroperoxides. Bioflavonoids assert theirself for example in a varicose veins treatment, piles, paradentos, variety tumours and inflammation. Many people use up ironically rather vitamins as food supplements in place of fresh fruit and vegetable. Because of it that´s necessary to learn that bioflavonoids in fruit, vegetable and other sources are irreplaceable for our health and many times more wholesome than the syntetic preparations.
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