In article ,
"songbird" wrote:

all these chemicals that plants make to defend
themselves from predators (including herbivores/
omnivores i.e. us) at some level will be doing
some damage and perhaps organic gardening
which increases certain chemicals may be increasing

Interesting point, obviously the plants have no idea what chemicals
they produce contributes to human wellness nor do they care

not directly as they don't "mentate" (there
is rumor most people don't either ), but
if they kill off all of their seed dispersers
then they will eventually be outdone by
the other plants that are "nicer".


Try to get it into that dormant organ that resides between your ears,
that "organic agriculture" doesn't increase flavonids, it simply doesn't
suppress them as insecticides do.

http://en.wikipedia.org/wiki/Flavono...gical_activity

Biological roles
Flavonoids are widely distributed in plants fulfilling many functions.
Flavonoids are the most important plant pigments for flower coloration
producing yellow or red/blue pigmentation in petals designed to attract
pollinator animals.
Flavonoids secreted by the root of their host plant help Rhizobia in the
infection stage of their symbiotic relationship with legumes like peas,
beans, clover, and soy. Rhizobia living in soil are able to sense the
flavonoids and this triggers the secretion of Nod factors, which in turn
are recognized by the host plant and can lead to root hair deformation
and several cellular responses such as ion fluxes and the formation of a
root nodule.
They also protect plants from attacks by microbes, fungi[3] and insects.
[edit]
Potential for biological activity
Flavonoids (specifically flavanoids such as the catechins) are "the most
common group of polyphenolic compounds in the human diet and are found
ubiquitously in plants".[4] Flavonols, the original bioflavonoids such
as quercetin, are also found ubiquitously, but in lesser quantities.
Both sets of compounds have evidence of health-modulating effects in
animals which eat them.
The widespread distribution of flavonoids, their variety and their
relatively low toxicity compared to other active plant compounds (for
instance alkaloids) mean that many animals, including humans, ingest
significant quantities in their diet. Resulting from experimental
evidence that they may modify allergens, viruses, and carcinogens,
flavonoids have potential to be biological "response modifiers", such as
anti-allergic, anti-inflammatory,[5] anti-microbial[6] and anti-cancer
activities shown from in vitro studies.[7]
[edit]
Antioxidant activity in vitro
Flavonoids (both flavonols and flavanols) are most commonly known for
their antioxidant activity in vitro.
Consumers and food manufacturers have become interested in flavonoids
for their possible medicinal properties, especially their putative role
in prevention of cancers and cardiovascular diseases. Although
physiological evidence is not yet established, the beneficial effects of
fruits, vegetables, and tea or even red wine have sometimes been
attributed to flavonoid compounds rather than to known micronutrients,
such as vitamins and dietary minerals.[8]
Alternatively, research conducted at the Linus Pauling Institute and
evaluated by the European Food Safety Authority indicates that,
following dietary intake, flavonoids themselves are of little or no
direct antioxidant value.[9][10] As body conditions are unlike
controlled test tube conditions, flavonoids and other polyphenols are
poorly absorbed (less than 5%), with most of what is absorbed being
quickly metabolized and excreted. The increase in antioxidant capacity
of blood seen after the consumption of flavonoid-rich foods is not
caused directly by flavonoids themselves, but most likely is due to
increased uric acid levels that result from metabolism of
flavonoids.[11] According to Frei, "we can now follow the activity of
flavonoids in the body, and one thing that is clear is that the body
sees them as foreign compounds and is trying to get rid of them."
[edit]
Other potential health benefits
[edit]
Cancer
Physiological processing of unwanted flavonoid compounds induces
so-called Phase II enzymes that also help to eliminate mutagens and
carcinogens, and therefore may be of value in cancer prevention.
Flavonoids could also induce mechanisms that may kill cancer cells and
inhibit tumor invasion.[11] UCLA cancer researchers have found that
study participants who ate foods containing certain flavonoids, such as
catechins found in strawberries and green and black teas; kaempferol
from brussel sprouts and apples; and quercetin from beans, onions and
apples, may have reduced risk of obtaining lung cancer.[12]
Research also indicated that only small amounts of flavonoids may be
needed for possible benefits. Taking large dietary supplements likely
provides no extra benefit and may pose risks. However, certainty of
neither a benefit nor a risk has been proven yet in large-scale human
intervention trials.[11]
[edit]
Diarrhea
A study done at Children's Hospital & Research Center Oakland, in
collaboration with scientists at Heinrich Heine University in Germany,
has shown that epicatechin, quercetin and luteolin can inhibit the
development of fluids that result in diarrhea by targeting the
intestinal cystic fibrosis transmembrane conductance regulator Cl*
transport inhibiting cAMP-stimulated Cl* secretion in the intestine.[13]
[edit]
Capillary stabilizing agents
Bioflavonoids like rutin, monoxerutin, diosmin, troxerutin and hidrosmin
have potential vasoprotective proprieties still under experimental
evaluation.[citation needed]
[edit]
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.democracynow.org/2010/6/2...al_crime_scene