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The estimation of the intakes of dietary flavonoids by a group of young Polish females

*Corresponding author
1. Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences,
Department of Dietetics, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
2. The University of the West Indies, St Augustine Campus, Section of Human Nutrition and Dietetics,
Faculty of Food and Agriculture, The Republic of Trinidad and Tobago


There is growing evidence regarding beneficial health effects of dietary flavonoids, which have been associated particularly with the reduction in the risk for the development of cardiovascular diseases (CVDs). The aim of the study was to assess the intakes of flavonoids by a group of selected young Polish females (n=254). The mean of total daily flavonoids intake was 272.1 mg (median of 210.9 mg). The main sources of flavonoids were tea followed by vegetables and fruits. Cocoa, dark chocolate, potatoes and herbs also contributed to the consumption of flavonoids. So far, no recommendation has been established for the intake of flavonoids, but due to their protective effects on overall health, the consumption of flavonoids from diet by the general population should be encouraged.


Flavonoids are ubiquitous plant secondary products that are best known as the characteristic red, blue, and purple anthocyanin pigments of plant tissues (1). To date, more than 5.000 different flavonoids have been identified. Flavonoids can be classified into six subgroups based on their chemical structure: anthocyanidins, flavanols or flavan-3-ols, flavonols, flavanones, flavones, isoflavones (2). Flavonoids are widely distributed in plants, and in some of them in large amounts, e.g. berry fruits are rich in anthocyanidins (blueberries 163.52 mg/100g); parsley is a good source of flavones (fresh leaves provide 227.17 mg/100g); onions contain high amounts of flavonols (27.07 mg/100g), while tea contains the largest quantities of flavan-3-ols (black, brewed 115.25 mg/100g) (3). However, depending on the structure of consumption of food products in the diet (quantity, frequency), the main sources of flavonoids may vary in countries or populations with different dietary habits.
Flavonoids are able to scavenge free radicals directly by hydrogen atom donation, and their antioxidant capacity is much stronger than that of vitamins C and ...

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