Herbal medicine

Humans are naturally drawn to bright colors in our food—the invention of food coloring testifies to this phenomenon. Our intuition is fine-tuned to spot not only taste but also vitality and nutritional density. . There are a wide variety of compounds that lend color to plant parts: flavonoids and their molecular kin are the most researched colorful phytochemicals in the plant world. . Flavonoids have become a buzzword in the popular media during the last decade, resulting in more Westerners incorporating berries into their diet. Flavonoids are generally anti-inflammatory, anticarcinogenic, antioxidant, and cardioprotective. . Many herbalists, myself included, recommend adding flavonoid-rich foods to the diet to help alleviate inflammation in atopic allergies, such as asthma, hay fever, and eczema. Other inflammatory conditions, such as arthritis, tendonitis, COPD, and ulcerative colitis, also benefit from a high-flavonoid diet. The cardiovascular benefits of colorful foods are well documented—flavonoids, such as anthocyanins, help to lower cholesterol levels and reduce the inflammatory processes that instigate atherosclerosis.




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