Icariin is classified
as a flavonol glycoside, which is a type of flavonoid.
Not exact matches
Although many different polyphenols are present in dark chocolate, emerging research has identified epicatechin
as the primary cocoa
flavonol linked to the observed health benefits of dark chocolate, including cardiovascular health benefits.
One thing to keep in mind is that cacao beans have a high phytic acid content which is partly removed via processing... so while raw cacao is much higher in beneficial
flavonols (
as detailed below), in its raw form it may inhibit mineral absorption.
Avocados are high in anti-inflammatory
flavonols such
as catechins and procyanidins.
Pure chocolate contains antioxidants like
flavonols and theobromine but is quite bitter, which is why confectionery makers remove healthy flavanols such
as epicatechins and combine it with other ingredients like milk, refined sugar and unhealthy fats.
Green tea contains heart - healthy
flavonols,
as well
as catechin, an antioxidant that helps fight free radicals that can contribute to cancer, blood clots, and atherosclerosis.
Polyphenols, including flavonoids,
flavonols, catechins, and stilbenes are present in the human diet in plant materials, where they act
as antioxidants and protect the plant from damage from bacteria, fungi, and ultraviolet radiation.
The flavonoids present in horsetail include glycosides of the flavone apigenin and the flavone luteolin,
as well
as glycosides of the
flavonol quercetin and the
flavonol kaempferol.
Avocados are high in anti-inflammatory
flavonols such
as catechins and procyanidins.
Cocoa - based products (such
as dark and milk chocolate, and cocoa powder) can contain high levels of
flavonols, which promote antioxidant activity in the lining of blood vessels.