Flavonoids

Acai juice is rich in potent antioxidants, such as flavonoids. Citrus fruits juices like oranges, grapefruit, tangerines, lemons, and limes contain flavanones. Flavonoids also found in a wide range of brightly coloured fruits — blueberries, plums, apples, cherries, and strawberries - which help to protect the body's cells from damage that may contribute to cancer and a host of other maladies.

What is flavonoid? Flavonoids, a group of natural substances with variable phenolic structures, are found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. These natural products are well known due to their physiological and pharmacological role and their health benefit.

Flavonoids are an essential group of naturally occurring polyphenolic compounds, and its flavan nucleus characterizes it. Flavonoids are the low molecular weight compound bioactive polyphenols which play an essential role in photosynthesizing cells.

Flavonoids show a strong antioxidant and radical scavenging activity and appear to be associated with reduced risk for certain chronic diseases, the prevention of some cardiovascular disorders and certain kinds of cancerous processes.

Flavonoids exhibit also antiviral, antimicrobial, and anti-inflammatory activities, beneficial effects on capillary fragility and an ability to inhibit human platelet aggregation, antiulcer and antiallergenic properties.

One of the important flavonoids is quercetin. Quercetin is one of the most common flavonols and one of the most powerful antioxidants. quercetin available in apple and tomato juice, fruits, wines, teas, serums and pharmaceuticals.
Flavonoids

Apple juice rich with polyphenol

Apples and apple juices are traditionally regarded as health foods all over the world. The marked antioxidant ability of phenolics from apples against free radicals is thought to account for the positive effects of apple and apple juices on human health.

Among the most important constituents of apple juice are phenolic compounds, such as: hydroxycinnamic acids, dihydrochalcones, flavonols (quercetin glycosides), catechins and oligomeric procyanidins.

Apples have the highest proportion of free polyphenols compared to other fruits. Polyphenols are usually divided into several different groups (simple phenols, benzoic acids, phenyl propanoids, and flavonoids) on the basis of the number of carbon atoms in conjunction with the structure of the basic phenolic skeleton.

The polyphenols content in apples can range widely from 10 mg to 500 mg/ 100g of raw material. The amount of polyphenols in juices is much smaller. This is mainly due to clarification processes or thermal juice preservation (pasteurization).

The concentration of polyphenols is influenced by the plant variety as well as environmental factors, including geographic region, growing season, and storage.

Apples without skin contain less than half the amount of quercetin, the most abundant apple flavonoid, harbored by whole apples.

Quercetin is a member of the class of flavonoids called flavonoles and forms the backbone for many other flavonoids including the citrus flavonoids like rutin, hesperidins, Naringenin and tangeritin.

Quercetin is a flavonoid derived from flavone, a natural polyphenolic antioxidant. Quercetin occurs in nature as easily hydrolysable glycoside (quercetin3-galactoside, quercetin-3-glucoside, and quercetin3-rhamnoside).
Apple juice rich with polyphenol