Flavonoid-rich foods (FRF): A promising nutraceutical approach against lifespan-shortening diseases

Abstract

It is well documented that life expectancy in developed countries at birth is going to surpass the 20^th century. However, regrettably, a potential decline in life expectancy has been proposed for these nations in the 21st century due to a rapid upsurge in the prevalence of fatal degenerative diseases like cardiovascular diseases (CVD), cancer and diabetes. Collectively, these three diseases accounted for 65% of all deaths in urbanized societies and were considered as a dynamic issue for shortening the genetically determined lifespan through increased mortalities, morbidities, disabilities, immense sufferings, and premature aging. These fatal degenerative diseases and premature aging are closely associated with oxidative stress produced by the free radicals in the body. In epidemiologic studies, flavonoid-rich foods (FRF) like fruits, vegetables, and beverages have been associated as protective agents against these diseases. These also have been observed for their geroprotective effects and help in preventing premature aging and deterioration of brain function, which is related to Alzheimer's disease and dementia. In this review, we presented a comprehensive overview of the FRF for their potential role against lifespan-shortening complications, i.e., CVD, cancer, and diabetes. We also have drawn the future perspective and dietary guidelines to reduce the fatal disease burden in urban populations.

Keywords: Anti-oxidants; Cancers geroprotective; Cardiovascular diseases; Diabetes; Dietary supplements; Nutraceuticals.

Figure 1

A. Mean concentration of flavonols (mg/100 g) in different food sources. B. Mean concentration of flavanones (mg/100 g) in various food sources. C. Mean concentration of flavanols (mg/100 g) in different food sources. For green and black tea, leaves to water ratio are 1:20 (w/v). D. Mean concentration of anthocyanins (mg/100 g) in different food sources E. Mean concentration of flavones (mg/100 g) in various food sources (37)

Figure 2

Basic chemical structural and types of flavonoids. A: Molecular structure of flavones backbone (2-phenyl-1,4-benzopyrene). B & C: isoflavan and neoflavonoids structures

Figure 3

Pharmacokinetics of dietary flavonoids

Figure 4

The schematic overview of the therapeutic properties of flavonoid-rich foods

Figure 5

The proposed antidiabetic effects of flavonoids foods. ↑ increase; ↓ decrease; AKT: v-akt murine thymoma viral oncogene homolog; HB: hemoglobin; IRS: insulin receptor substrate; HbA1c: glycated hemoglobin; IL-1β: interleukin-1 beta; HMG-CoA: 3-hydroxy-3-methyl glutaryl-coenzyme A; PI3K: phosphatidylinositol-3-kinase; TG: triglycerides; SREBP-1c: sterol regulatory element-binding protein; VLDL: very low density Lipoprotein (71)

Figure 6

The schematic overview of the anticancer effects of flavonoid-rich foods. CYP1: cytochrome P450; BCRP: breast cancer resistance protein; AhR: aryl hydrocarbon receptor; Erβ: estrogen receptor β; ROS: reactive oxygen species

Figure 7

The cardioprotective effect and implicated mechanisms of flavonoids. (IHD) indicates ischemic heart disease and (LDL), low-density lipoprotein cholesterol (92)