Rabu, 17 Oktober 2012

NICOTINE

Nicotine is an alkaloid found in the nightshade family of plants (Solanaceae) that acts as a nicotinic acetylcholine agonist and a monoamine oxidase inhibitor[citation needed]. The biosynthesis takes place in the roots and accumulation occurs in the leaves of the Solanaceae. It constitutes approximately 0.6–3.0% of the dry weight of tobacco[1] and is present in the range of 2–7 µg/kg of various edible plants.[2] It functions as an antiherbivore chemical; therefore, nicotine was widely used as an insecticide in the past[3][4][5] and nicotine analogs such as imidacloprid are currently widely used.
In low doses (an average cigarette yields about 1 mg of absorbed nicotine), the substance acts as a stimulant in mammals, while high amounts (30–60 mg[6]) can be fatal.[7] This stimulant effect is the main factor responsible for the dependence-forming properties of tobacco smoking. According to the American Heart Association, nicotine addiction has historically been one of the hardest addictions to break, while the pharmacological and behavioral characteristics that determine tobacco addiction are similar to those determining addiction to heroin and cocaine. The nicotine content of popular American-brand cigarettes has slowly increased over the years, and one study found that there was an average increase of 1.6% per year between the years of 1998 and 2005. This was found for all major market categories of cigarettes.[8]
Research in 2011 has found that nicotine inhibits chromatin-modifying enzymes (class I and II histone deacetylases) which increases the ability of cocaine to cause an addiction.[9]

Contents

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[edit] History and name

Nicotine is named after the tobacco plant Nicotiana tabacum, which in turn is named after the French ambassador in Portugal, Jean Nicot de Villemain, who sent tobacco and seeds to Paris in 1560,and who promoted their medicinal use. The tobacco and seeds were brought to ambassador Nicot from Brazil by Luis de Gois, a Portuguese colonist in São Paulo. Nicotine was first isolated from the tobacco plant in 1828 by physician Wilhelm Heinrich Posselt and chemist Karl Ludwig Reimann of Germany, who considered it a poison.[10][11] Its chemical empirical formula was described by Melsens in 1843,[12] its structure was discovered by Adolf Pinner and Richard Wolffenstein in 1893,[13] and it was first synthesized by Amé Pictet and A. Rotschy in 1904.[14]

[edit] Historical use of nicotine as an insecticide

Tobacco was introduced to Europe in 1559, and by the late 17th century, it was used not only for smoking but also as an insecticide. After World War II, over 2,500 tons of nicotine insecticide (waste from the tobacco industry) were used worldwide, but by the 1980s the use of nicotine insecticide had declined below 200 tons. This was due to the availability of other insecticides that are cheaper and less harmful to mammals.[4]
Currently, nicotine is a permitted pesticide for organic farming because it is derived from a botanical source. Nicotine sulfate sold for use as a pesticide is labeled "DANGER," indicating that it is highly toxic.[5] However, in 2008, the EPA received a request to cancel the registration of the last nicotine pesticide registered in the United States.[15] This request was granted, and after 1 January 2014, this pesticide will not be available for sale.[16]

[edit] Chemistry

Nicotine is a hygroscopic, oily liquid that is miscible with water in its base form. As a nitrogenous base, nicotine forms salts with acids that are usually solid and water soluble. Nicotine easily penetrates the skin. As shown by the physical data, free base nicotine will burn at a temperature below its boiling point, and its vapors will combust at 308 K (35 °C; 95 °F) in air despite a low vapor pressure. Because of this, most of the nicotine is burned when a cigarette is smoked; however, enough is inhaled to cause pharmacological effects.

[edit] Optical activity

Nicotine is optically active, having two enantiomeric forms. The naturally occurring form of nicotine is levorotatory with a specific rotation of [α]D = –166.4° ((−)-nicotine). The dextrorotatory form, (+)-nicotine is physiologically less active than (–)-nicotine. (−)-nicotine is more toxic than (+)-nicotine.[17] The salts of (+)-nicotine are usually dextrorotatory.

[edit] Biosynthesis

Nicotine biosynthesis
The biosynthetic pathway of nicotine involves a coupling reaction between the two cyclic structures that compose nicotine. Metabolic studies show that the pyridine ring of nicotine is derived from nicotinic acid while the pyrrolidone is derived from N-methyl-Δ1-pyrrollidium cation.[18][19] Biosynthesis of the two component structures proceeds via two independent syntheses, the NAD pathway for nicotinic acid and the tropane pathway for N-methyl-Δ1-pyrrollidium cation.
The NAD pathway in the genus nicotiana begins with the oxidation of aspartic acid into α-imino succinate by aspartate oxidase (AO). This is followed by a condensation with glyceraldehyde-3-phosphate and a cyclization catalyzed by quinolinate synthase (QS) to give quinolinic acid. Quinolinic acid then reacts with phosphoriboxyl pyrophosphate catalyzed by quinolinic acid phosphoribosyl transferase (QPT) to form nicotinic acid mononucleotide (NaMN). The reaction now proceeds via the NAD salvage cycle to produce nicotinic acid via the conversion of nicotinamide by the enzyme nicotinamidase.
The N-methyl-Δ1-pyrrollidium cation used in the synthesis of nicotine is an intermediate in the synthesis of tropane-derived alkaloids. Biosynthesis begins with decarboxylation of ornithine by ornithine decarboxylase (ODC) to produce putrescine. Putrescine is then converted into N-methyl putrescine via methylation by SAM catalyzed by putrescine N-methyltransferase (PMT). N-methylputrescine then undergoes deamination into 4-methylaminobutanal by the N-methylputrescine oxidase (MPO) enzyme, 4-methylaminobutanal then spontaneously cyclize into N-methyl-Δ1-pyrrollidium cation.
The final step in the synthesis of nicotine is the coupling between N-methyl-Δ1-pyrrollidium cation and nicotinic acid. Although studies conclude some form of coupling between the two component structures, the definite process and mechanism remains undetermined. The current agreed theory involves the conversion of nicotinic acid into 2,5-dihydropyridine through 3,6-dihydronicotinic acid. The 2,5-dihydropyridine intermediate would then react with N-methyl-Δ1-pyrrollidium cation to form enantiomerically pure (–)-nicotine.[20]

[edit] Pharmacology

[edit] Pharmacokinetics

Side effects of nicotine.[21]
As nicotine enters the body, it is distributed quickly through the bloodstream and crosses the blood–brain barrier reaching the brain within 10–20 seconds after inhalation.[22] The elimination half-life of nicotine in the body is around two hours.[23]
The amount of nicotine absorbed by the body from smoking depends on many factors, including the types of tobacco, whether the smoke is inhaled, and whether a filter is used. For chewing tobacco, dipping tobacco, snus and snuff, which are held in the mouth between the lip and gum, or taken in the nose, the amount released into the body tends to be much greater than smoked tobacco.[clarification needed][citation needed] Nicotine is metabolized in the liver by cytochrome P450 enzymes (mostly CYP2A6, and also by CYP2B6). A major metabolite is cotinine.
Other primary metabolites include nicotine N'-oxide, nornicotine, nicotine isomethonium ion, 2-hydroxynicotine and nicotine glucuronide.[24] Under some conditions, other substances may be formed such as myosmine.[25]
Glucuronidation and oxidative metabolism of nicotine to cotinine are both inhibited by menthol, an additive to mentholated cigarettes, thus increasing the half-life of nicotine in vivo.[26]

[edit] Detection of use

[edit] Medical detection

Nicotine can be quantified in blood, plasma, or urine to confirm a diagnosis of poisoning or to facilitate a medicolegal death investigation. Urinary or salivary cotinine concentrations are frequently measured for the purposes of pre-employment and health insurance medical screening programs. Careful interpretation of results is important, since passive exposure to cigarette smoke can result in significant accumulation of nicotine, followed by the appearance of its metabolites in various body fluids.[27][28] Nicotine use is not regulated in competitive sports programs, yet the drug has been shown to have a significant beneficial effect on athletic endurance in subjects who have not used nicotine before.[29]

[edit] Pharmacodynamics

Nicotine acts on the nicotinic acetylcholine receptors, specifically the ganglion type nicotinic receptor and one CNS nicotinic receptor. The former is present in the adrenal medulla and elsewhere, while the latter is present in the central nervous system (CNS). In small concentrations, nicotine increases the activity of these receptors. Nicotine also has effects on a variety of other neurotransmitters through less direct mechanisms.

[edit] In the central nervous system

Effect of nicotine on dopaminergic neurons.
By binding to nicotinic acetylcholine receptors, nicotine increases the levels of several neurotransmitters – acting as a sort of "volume control". It is thought that increased levels of dopamine in the reward circuits of the brain are responsible for the apparent euphoria and relaxation, and addiction caused by nicotine consumption. Nicotine has a higher affinity for acetylcholine receptors in the brain than those in skeletal muscle, though at toxic doses it can induce contractions and respiratory paralysis.[30] Nicotine's selectivity is thought to be due to a particular amino acid difference on these receptor subtypes.[31]
Tobacco smoke contains anabasine, anatabine, and nornicotine.[citation needed] It also contains the monoamine oxidase inhibitors harman and norharman.[32] These beta-carboline compounds significantly decrease MAO activity in smokers.[32][33] MAO enzymes break down monoaminergic neurotransmitters such as dopamine, norepinephrine, and serotonin. It is thought that the powerful interaction between the MAOI's and the nicotine is responsible for most of the addictive properties of tobacco smoking.[34] The addition of five minor tobacco alkaloids increases nicotine-induced hyperactivity, sensitization and intravenous self-administration in rats.[35]
Chronic nicotine exposure via tobacco smoking up-regulates alpha4beta2* nAChR in cerebellum and brainstem regions[36][37] but not habenulopeduncular structures.[38] Alpha4beta2 and alpha6beta2 receptors, present in the ventral tegmental area, play a crucial role in mediating the reinforcement effects of nicotine.[39]

[edit] In the sympathetic nervous system

Nicotine also activates the sympathetic nervous system,[40] acting via splanchnic nerves to the adrenal medulla, stimulates the release of epinephrine. Acetylcholine released by preganglionic sympathetic fibers of these nerves acts on nicotinic acetylcholine receptors, causing the release of epinephrine (and norepinephrine) into the bloodstream. Nicotine also has an affinity for melanin-containing tissues due to its precursor function in melanin synthesis or due to the irreversible binding of melanin and nicotine. This has been suggested to underlie the increased nicotine dependence and lower smoking cessation rates in darker pigmented individuals. However, further research is warranted before a definite conclusive link can be inferred.[41]
Effect of nicotine on chromaffin cells.

[edit] In adrenal medulla

By binding to ganglion type nicotinic receptors in the adrenal medulla nicotine increases flow of adrenaline (epinephrine), a stimulating hormone and neurotransmitter. By binding to the receptors, it causes cell depolarization and an influx of calcium through voltage-gated calcium channels. Calcium triggers the exocytosis of chromaffin granules and thus the release of epinephrine (and norepinephrine) into the bloodstream. The release of epinephrine (adrenaline) causes an increase in heart rate, blood pressure and respiration, as well as higher blood glucose levels.[42]
Nicotine is the natural product of tobacco, having a half-life of 1 to 2 hours. Cotinine is an active metabolite of nicotine that remains in the blood for 18 to 20 hours, making it easier to analyze due to its longer half-life.[43]

[edit] Psychoactive effects

Nicotine's mood-altering effects are different by report: in particular it is both a stimulant and a relaxant.[44] First causing a release of glucose from the liver and epinephrine (adrenaline) from the adrenal medulla, it causes stimulation. Users report feelings of relaxation, sharpness, calmness, and alertness.[45] Like any stimulant, it may very rarely cause the often catastrophically uncomfortable neuropsychiatric effect of akathisia. By reducing the appetite and raising the metabolism, some smokers may lose weight as a consequence.[46][47]
When a cigarette is smoked, nicotine-rich blood passes from the lungs to the brain within seven seconds and immediately stimulates the release of many chemical messengers such as acetylcholine, norepinephrine, epinephrine, vasopressin, histamine, arginine, serotonin, dopamine, autocrine agents, and beta-endorphin.[48] This release of neurotransmitters and hormones is responsible for most of nicotine's effects. Nicotine appears to enhance concentration[49] and memory due to the increase of acetylcholine. It also appears to enhance alertness due to the increases of acetylcholine and norepinephrine. Arousal is increased by the increase of norepinephrine. Pain is reduced by the increases of acetylcholine and beta-endorphin. Anxiety is reduced by the increase of beta-endorphin. Nicotine also extends the duration of positive effects of dopamine[50] and increases sensitivity in brain reward systems.[51] Most cigarettes (in the smoke inhaled) contain 1 to 3 milligrams of nicotine.[52]
Research suggests that, when smokers wish to achieve a stimulating effect, they take short quick puffs, which produce a low level of blood nicotine.[53] This stimulates nerve transmission. When they wish to relax, they take deep puffs, which produce a high level of blood nicotine, which depresses the passage of nerve impulses, producing a mild sedative effect. At low doses, nicotine potently enhances the actions of norepinephrine and dopamine in the brain, causing a drug effect typical of those of psychostimulants. At higher doses, nicotine enhances the effect of serotonin and opiate activity, producing a calming, pain-killing effect. Nicotine is unique in comparison to most drugs, as its profile changes from stimulant to sedative/pain killer in increasing dosages and use.
Technically, nicotine is not significantly addictive, as nicotine administered alone does not produce significant reinforcing properties.[54] However, after coadministration with an MAOI, such as those found in tobacco, nicotine produces significant behavioral sensitization, a measure of addiction potential. This is similar in effect to amphetamine.[34]
Nicotine gum, usually in 2-mg or 4-mg doses, and nicotine patches are available, as well as smokeless tobacco, nicotine lozenges and electronic cigarettes.
A 21 mg patch applied to the left arm. The Cochrane Collaboration finds that NRT increases a quitter's chance of success by 50 to 70%.[55] But in 1990, researchers found that 93% of users returned to smoking within six months.[56]

[edit] Side Effects

Nicotine increases blood pressure and heart rate in humans.[57] Nicotine can stimulate abnormal proliferation of vascular endothelial cells, similar to that seen in atherosclerosis.[58] Nicotine induces potentially atherogenic genes in human coronary artery endothelial cells.[59] Nicotine could cause microvascular injury through its action on nicotinic acetylcholine receptors (nAChRs),[60] however other mechanisms are also likely at play.
A study on rats showed that nicotine exposure abolishes the beneficial and protective effects of estrogen on the hippocampus,[61] an estrogen-sensitive region of the brain involved in memory formation and retention.

[edit] Dependence and withdrawal

Modern research shows that nicotine acts on the brain to produce a number of effects. Specifically, research examining its addictive nature has been found to show that nicotine activates the mesolimbic pathway ("reward system") – the circuitry within the brain that regulates feelings of pleasure and euphoria.[62]
Dopamine is one of the key neurotransmitters actively involved in the brain. Research shows that by increasing the levels of dopamine within the reward circuits in the brain, nicotine acts as a chemical with intense addictive qualities. In many studies it has been shown to be more addictive than cocaine and heroin.[63][64][65] Like other physically addictive drugs, nicotine withdrawal causes down-regulation of the production of dopamine and other stimulatory neurotransmitters as the brain attempts to compensate for artificial stimulation. As dopamine regulates the sensitivity of nicotinic acetylcholine receptors decreases. To compensate for this compensatory mechanism, the brain in turn upregulates the number of receptors, convoluting its regulatory effects with compensatory mechanisms meant to counteract other compensatory mechanisms. An example is the increase in norepinephrine, one of the successors to dopamine, which inhibit reuptake of the glutamate receptors,[66] in charge of memory and cognition. The net effect is an increase in reward pathway sensitivity, the opposite of other addictive drugs such as cocaine and heroin, which reduce reward pathway sensitivity.[51] This neuronal brain alteration can persist for months after administration ceases.
A study found that nicotine exposure in adolescent mice retards the growth of the dopamine system, thus increasing the risk of substance abuse during adolescence.[67]

[edit] Immunology prevention

Because of the severe addictions and the harmful effects of smoking, vaccination protocols have been developed. The principle is under the premise that if an antibody is attached to a nicotine molecule, it will be prevented from diffusing through the capillaries, thus making it less likely that it ever affects the brain by binding to nicotinic acetylcholine receptors.
These include attaching the nicotine molecule as a hapten to a protein carrier such as Keyhole limpet hemocyanin or a safe modified bacterial toxin to elicit an active immune response. Often it is added with bovine serum albumin.
Additionally, because of concerns with the unique immune systems of individuals being liable to produce antibodies against endogenous hormones and over the counter drugs, monoclonal antibodies have been developed for short term passive immune protection. They have half-lives varying from hours to weeks. Their half-lives depend on their ability to resist degradation from pinocytosis by epithelial cells.[68][citation needed]

[edit] Toxicology

NFPA 704
NFPA 704.svg
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The LD50 of nicotine is 50 mg/kg for rats and 3 mg/kg for mice. 30–60 mg (0.5–1.0 mg/kg) can be a lethal dosage for adult humans.[6][69] Nicotine therefore has a high toxicity in comparison to many other alkaloids such as cocaine, which has an LD50 of 95.1 mg/kg when administered to mice. It is unlikely that a person would overdose on nicotine through smoking alone, although overdose can occur through combined use of nicotine patches or nicotine gum and cigarettes at the same time.[7] Spilling a high concentration of nicotine onto the skin can cause intoxication or even death, since nicotine readily passes into the bloodstream following dermal contact.[70]
Historically, nicotine has not been regarded as a carcinogen and the IARC has not evaluated nicotine in its standalone form and assigned it to an official carcinogen group. While no epidemiological evidence supports that nicotine alone acts as a carcinogen in the formation of human cancer, research over the last decade has identified nicotine's carcinogenic potential in animal models and cell culture.[71][72] Nicotine has been noted to directly cause cancer through a number of different mechanisms such as the activation of MAP Kinases.[73] Indirectly, nicotine increases cholinergic signalling (and adrenergic signalling in the case of colon cancer[74]), thereby impeding apoptosis (programmed cell death), promoting tumor growth, and activating growth factors and cellular mitogenic factors such as 5-LOX, and EGF. Nicotine also promotes cancer growth by stimulating angiogenesis and neovascularization.[75][76] In one study, nicotine administered to mice with tumors caused increases in tumor size (twofold increase), metastasis (nine-fold increase), and tumor recurrence (threefold increase).[77]
Though the teratogenic properties of nicotine may or may not yet have been adequately researched, women who use nicotine gum and patches during the early stages of pregnancy face an increased risk of having babies with birth defects, according to a study of around 77,000 pregnant women in Denmark. The study found that women who use nicotine-replacement therapy in the first 12 weeks of pregnancy have a 60% greater risk of having babies with birth defects, compared to women who are non-smokers.[citation needed]
Effective April 1, 1990, the Office of Environmental Health Hazard Assessment (OEHHA) of the California Environmental Protection Agency added nicotine to the list of chemicals known to the state to cause developmental toxicity, for the purposes of Proposition 65.[78]

[edit] Therapeutic uses

The primary therapeutic use of nicotine is in treating nicotine dependence in order to eliminate smoking with the damage it does to health. Controlled levels of nicotine are given to patients through gums, dermal patches, lozenges, electronic/substitute cigarettes or nasal sprays in an effort to wean them off their dependence.
However, in a few situations, smoking has been observed to apparently be of therapeutic value. These are often referred to as "Smoker’s Paradoxes".[79] Although in most cases the actual mechanism is understood only poorly or not at all, it is generally believed that the principal beneficial action is due to the nicotine administered, and that administration of nicotine without smoking may be as beneficial as smoking, without the higher risk to health due to tar and other ingredients found in tobacco.
For instance, recent studies suggest that smokers require less frequent repeated revascularization after percutaneous coronary intervention (PCI).[79] Risk of ulcerative colitis has been frequently shown to be reduced by smokers on a dose-dependent basis; the effect is eliminated if the individual stops smoking.[80][81] Smoking also appears to interfere with development of Kaposi's sarcoma in patients with HIV.[82]
Nicotine has a mild laxative effect and can reduce symptoms of ulcerative colitis.
Nicotine reduces the chance of breast cancer among women carrying the very high risk BRCA gene,[83] preeclampsia,[84] and atopic disorders such as allergic asthma.[85] A plausible mechanism of action in these cases may be nicotine acting as an anti-inflammatory agent, and interfering with the inflammation-related disease process, as nicotine has vasoconstrictive effects.[86]
Tobacco smoke has been shown to contain compounds capable of inhibiting monoamine oxidase, which is responsible for the degradation of dopamine in the human brain. When dopamine is broken down by MAO-B, neurotoxic by-products are formed, possibly contributing to Parkinson's and Alzheimers disease.[87] Many such papers regarding Alzheimer's disease[88] and Parkinson's Disease[89] have been published. While tobacco smoking is associated with an increased risk of Alzheimer's disease,[90] there is evidence that nicotine itself has the potential to prevent and treat Alzheimer's disease.[91] Nicotine has been shown to delay the onset of Parkinson's disease in studies involving monkeys and humans.[92][93][94] A study has shown a protective effect of nicotine itself on neurons due to nicotine activation of α7-nAChR and the PI3K/Akt pathway which inhibits apoptosis-inducing factor release and mitochondrial translocation, cytochrome c release and caspase 3 activation.[95]
Recent studies have indicated that nicotine can be used to help adults suffering from autosomal dominant nocturnal frontal lobe epilepsy. The same areas that cause seizures in that form of epilepsy are responsible for processing nicotine in the brain.[96]
Studies suggest a correlation between smoking and schizophrenia, with estimates near 75% for the proportion of schizophrenic patients who smoke. Although the nature of this association remains unclear, it was recently argued that the increased level of smoking in schizophrenia may be due to a desire to self-medicate with nicotine.[97][98] More recent research has found that mildly dependent users got some benefit from nicotine, but not those who were highly dependent.[99] There are very few research done on this subject, including the research by Duke University Medical Centre which found that nicotine may improve the symptoms of depression in people.[100] Nicotine appears to improve ADHD symptoms. Some studies are focusing on benefits of nicotine therapy in adults with ADHD.[101]
While acute/initial nicotine intake causes activation of nicotine receptors, chronic low doses of nicotine use leads to desensitisation of nicotine receptors (due to the development of tolerance) and results in an antidepressant effect, with research showing low dose nicotine patches being an effective treatment of major depressive disorder in non-smokers.[102]
Nicotine (in the form of chewing gum or a transdermal patch) is being explored as an experimental treatment for OCD. Small studies show some success, even in otherwise treatment-refractory cases.[103][104][105]
The relationship between smoking and inflammatory bowel disease is now firmly established but remains a source of confusion among both patients and doctors. It is negatively associated with ulcerative colitis but positively associated with Crohn's disease. In addition, it has opposite influences on the clinical course of the two conditions with benefit in ulcerative colitis but a detrimental effect in Crohn's disease.[106][107]

Jumat, 05 Oktober 2012

Flavonoids


Summary
  • Flavonoids are a large family of polyphenolic compounds synthesized by plants. (More Information)
  • Scientists are interested in the potential health benefits of flavonoids associated with fruit and vegetable-rich diets. (More Information)
  • Many of the biological effects of flavonoids appear to be related to their ability to modulate cell-signaling pathways, rather than their antioxidant activity. (More Information)
  • Although higher intakes of flavonoid-rich foods are associated with reductions in cardiovascular disease risk, it is not yet known whether flavonoids themselves are cardioprotective. (More Information)
  • Despite promising results in animal studies, it is not clear whether high flavonoid intakes can help prevent cancer in humans. (More Information)
  • It is not yet clear how flavonoid consumption affects neurodegenerative disease risk in humans. (More Information)
  • Higher intakes of flavonoid-rich foods have been associated with reduced risk of chronic disease in some studies, but it is not known whether isolated flavonoid supplements or extracts will confer the same benefits as flavonoid-rich foods.
Introduction
Flavonoids are a large family of compounds synthesized by plants that have a common chemical structure (1). The basic structure of a flavonoid is shown in figure 1. Flavonoids may be further divided into subclasses (see table 1). Over the past decade, scientists have become increasingly interested in the potential for various dietary flavonoids to explain some of the health benefits associated with fruit- and vegetable-rich diets. This article reviews the scientific evidence for the hypothesis that dietary flavonoids promote health and prevent disease in humans. For more detailed information on the health effects of isoflavones, a subclass of flavonoids with estrogenic activity, see the separate article on Soy Isoflavones. For more information on the health benefits of foods that are rich in flavonoids, see the separate articles on Fruits and Vegetables, Legumes, and Tea.
Table 1: Common Dietary Flavonoids
(Select the highlighted text to see chemical structures.)
Flavonoid Subclass
Dietary Flavonoids Some Common Food Sources
Anthocyanidins
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin
Red, blue, and purple berries; red and purple grapes; red wine
Flavanols
Monomers (Catechins):
Catechin, Epicatechin, Epigallocatechin Epicatechin gallate, Epigallocatechin gallate
Dimers and Polymers:
Theaflavins, Thearubigins, Proanthocyanidins
Catechins: Teas (particularly green and white), chocolate, grapes, berries, apples
Theaflavins, Thearubigins: Teas (particularly black and oolong)
Proanthocyanidins: Chocolate, apples, berries, red grapes, red wine
Flavanones
Hesperetin, Naringenin, Eriodictyol
Citrus fruits and juices, e.g., oranges, grapefruits, lemons
Flavonols
Quercetin, Kaempferol, Myricetin, Isorhamnetin
Widely distributed: yellow onions, scallions, kale, broccoli, apples, berries, teas
Flavones
Apigenin, Luteolin
Parsley, thyme, celery, hot peppers,
Isoflavones
Daidzein, Genistein, Glycitein
Soybeans, soy foods, legumes

Metabolism and Bioavailability
Flavonoids connected to one or more sugar molecules are known as flavonoid glycosides, while those that are not connected to a sugar molecule are called aglycones. With the exception of flavanols (catechins and proanthocyanidins), flavonoids occur in plants and most foods as glycosides (2). Even after cooking, most flavonoid glycosides reach the small intestine intact. Only flavonoid aglycones and flavonoid glucosides (bound to glucose) are absorbed in the small intestine, where they are rapidly metabolized to form methylated, glucuronidated, or sulfated metabolites (3). Bacteria that normally colonize the colon also play an important role in flavonoid metabolism and absorption. Flavonoids or flavonoids metabolites that reach the colon may be further metabolized by bacterial enzymes, and then absorbed. A person's ability to produce specific flavonoid metabolites may vary and depends on the milieu of the colonic microflora (4, 5). In general, the bioavailability of flavonoids is relatively low due to limited absorption and rapid elimination. Bioavailability differs for the various flavonoids: isoflavones are the most bioavailable group of flavonoids, while flavanols (proanthocyanidins and tea catechins) and anthocyanins are very poorly absorbed (6). Since flavonoids are rapidly and extensively metabolized, the biological activities of flavonoid metabolites are not always the same as those of the parent compound [reviewed in (7)]. When evaluating the data from flavonoid research in cultured cells, it is important to consider whether the flavonoid concentrations and metabolites used are physiologically relevant (8). In humans, peak plasma concentrations of soy isoflavones and citrus flavanones have not been found to exceed 10 micromoles/liter after oral consumption. Peak plasma concentrations measured after the consumption of anthocyanins, flavanols and flavonols (including those from tea) are generally less than 1 micromole/liter (3).
Biological Activities
Direct Antioxidant Activity
Flavonoids are effective scavengers of free radicals in the test tube (in vitro) (9, 10). However, even with very high flavonoid intakes, plasma and intracellular flavonoid concentrations in humans are likely to be 100-1,000 times lower than concentrations of other antioxidants, such as ascorbate (vitamin C), uric acid, or glutathione. Moreover, most circulating flavonoids are actually flavonoid metabolites, some of which have lower antioxidant activity than the parent flavonoid. For these reasons, the relative contribution of dietary flavonoids to plasma and tissue antioxidant function in vivo is likely to be very small or negligible (7, 11, 12).
Metal Chelation
Metal ions, such as iron and copper, can catalyze the production of free radicals. The ability of flavonoids to chelate (bind) metal ions appears to contribute to their antioxidant activity in vitro (13, 14). In living organisms, most iron and copper are bound to proteins, limiting their participation in reactions that produce free radicals. Although the metal-chelating activities of flavonoids may be beneficial in pathological conditions of iron or copper excess, it is not known whether flavonoids or their metabolites function as effective metal chelators in vivo (11).
Effects on Cell-Signaling Pathways
Cells are capable of responding to a variety of different stresses or signals by increasing or decreasing the availability of specific proteins. The complex cascades of events that lead to changes in the expression of specific genes are known as cell-signaling pathways or signal transduction pathways. These pathways regulate numerous cell processes, including growth, proliferation, and death (apoptosis). Although it was initially hypothesized that the biological effects of flavonoids would be related to their antioxidant activity, available evidence from cell culture experiments suggests that many of the biological effects of flavonoids are related to their ability to modulate cell-signaling pathways (7). Intracellular concentrations of flavonoids required to affect cell-signaling pathways are considerably lower than those required to affect cellular antioxidant capacity. Flavonoid metabolites may retain their ability to interact with cell-signaling proteins even if their antioxidant activity is diminished (15, 16). Effective signal transduction requires proteins known as kinases that catalyze the phosphorylation of target proteins at specific sites. Cascades involving specific phosphorylations or dephosphorylations of signal transduction proteins ultimately affect the activity of transcription factors—proteins that bind to specific response elements on DNA and promote or inhibit the transcription of various genes. The results of numerous studies in cell culture suggest that flavonoids may affect chronic disease by selectively inhibiting kinases (7, 17). Cell growth and proliferation are also regulated by growth factors that initiate cell-signaling cascades by binding to specific receptors in cell membranes. Flavonoids may alter growth factor signaling by inhibiting receptor phosphorylation or blocking receptor binding by growth factors (18).
Modulation of cell-signaling pathways by flavonoids could help prevent cancer by:
Stimulating phase II detoxification enzyme activity (19, 20): Phase II detoxification enzymes catalyze reactions that promote the excretion of potentially toxic or carcinogenic chemicals.
Preserving normal cell cycle regulation (21, 22): Once a cell divides, it passes through a sequence of stages collectively known as the cell cycle before it divides again. Following DNA damage, the cell cycle can be transiently arrested at damage checkpoints, which allows for DNA repair or activation of pathways leading to cell death (apoptosis) if the damage is irreparable (23). Defective cell cycle regulation may result in the propagation of mutations that contribute to the development of cancer.
Inhibiting proliferation and inducing apoptosis (24-26): Unlike normal cells, cancer cells proliferate rapidly and lose the ability to respond to cell death signals that initiate apoptosis.
Inhibiting tumor invasion and angiogenesis (27, 28): Cancerous cells invade normal tissue aided by enzymes called matrix-metalloproteinases. To fuel their rapid growth, invasive tumors must develop new blood vessels by a process known as angiogenesis.
Decreasing inflammation (29-31): Inflammation can result in locally increased production of free radicals by inflammatory enzymes, as well as the release of inflammatory mediators that promote cell proliferation and angiogenesis and inhibit apoptosis (32).
Modulation of cell-signaling pathways by flavonoids could help prevent cardiovascular disease by:
Decreasing inflammation (29-31): Atherosclerosis is now recognized as an inflammatory disease, and several measures of inflammation are associated with increased risk of myocardial infarction (heart attack) (33).
Decreasing vascular cell adhesion molecule expression (34, 35): One of the earliest events in the development of atherosclerosis is the recruitment of inflammatory white blood cells from the blood to the arterial wall. This event is dependent on the expression of adhesion molecules by the vascular endothelial cells that line the inner walls of blood vessels (36).
Increasing endothelial nitric oxide synthase (eNOS) activity (37): eNOS is the enzyme that catalyzes the formation of nitric oxide by vascular endothelial cells. Nitric oxide is needed to maintain arterial relaxation (vasodilation). Impaired nitric oxide-dependent vasodilation is associated with increased risk of cardiovascular disease (38).
Decreasing platelet aggregation (39, 40): Platelet aggregation is one of the first steps in the formation of a blood clot that can occlude a coronary or cerebral artery, resulting in myocardial infarction or stroke, respectively. Inhibiting platelet aggregation is considered an important strategy in the primary and secondary prevention of cardiovascular disease (41).
Disease Prevention
Cardiovascular Disease
Epidemiological Evidence
Several prospective cohort studies conducted in the U.S. and Europe have examined the relationship between some measure of dietary flavonoid intake and coronary heart disease (CHD) risk (42-49). Some studies have found that higher flavonoid intakes to be associated with significant reductions in CHD risk (42-46, 50), while others have reported no significant relationship (47-49, 51). In general, the foods that contributed most to total flavonoid intake in these cohorts were black tea, apples, and onions. One study in the Netherlands also found cocoa to be a significant source of dietary flavonoids. Of seven prospective cohort studies that examined relationships between dietary flavonoid intake and the risk of stroke, only two studies found that higher flavonoid intakes were associated with significant reductions in the risk of stroke (45, 52), while five found no relationship (46, 49, 50, 53, 54). Although data from prospective cohort studies suggest that higher intakes of flavonoid-rich foods may help protect against CHD, it cannot be determined whether such protection is conferred by flavonoids, other nutrients and phytochemicals in flavonoid-rich foods, or the whole foods themselves (55).
Vascular Endothelial Function
Vascular endothelial cells play an important role in maintaining cardiovascular health by producing nitric oxide, a compound that promotes arterial relaxation (vasodilation) (56). Arterial vasodilation resulting from endothelial production of nitric oxide is termed endothelium-dependent vasodilation. Several clinical trials have examined the effect of flavonoid-rich foods and beverages on endothelium-dependent vasodilation. Two controlled clinical trials found that daily consumption of 4-5 cups (900-1,250 ml) of black tea for four weeks significantly improved endothelium-dependent vasodilation in patients with coronary artery disease (57) and in patients with mildly elevated serum cholesterol levels (58) compared with the equivalent amount of caffeine alone or hot water. Other small clinical trials found similar improvements in endothelium-dependent vasodilation in response to daily consumption of about 3 cups (640 ml) of purple grape juice (59) or a high-flavonoid dark chocolate bar for two weeks (60). More recently, a 6-week cocoa intervention trial in 32 postmenopausal women with high cholesterol levels found significant improvements in endothelial function with daily cocoa supplementation (61). Improvements in endothelial function were also noted in conventionally medicated type 2 diabetics following flavanol-rich cocoa supplementation for 30 days (62). The flavanol epicatechin appears to be one of the compounds in flavanol-rich cocoa responsible for its vasodilatory effects (63). Interestingly, a recent randomized controlled trial in 44 older adults found that low doses of flavonoid-rich dark chocolate (6.3 grams/day for 18 weeks; equivalent to 30 calories) increased levels of plasma S-nitrosoglutathione, an indicator of nitric oxide production, compared to flavonoid-devoid white chocolate (64).
Endothelial nitric oxide production also inhibits the adhesion and aggregation of platelets, one of the first steps in blood clot formation (56). A number of clinical trials have examined the potential for high flavonoid intakes to decrease various measures of platelet aggregation outside of the body (ex vivo); such trials have reported mixed results. In general, increasing flavonoid intakes by increasing fruit and/or vegetable intake did not significantly affect ex vivo platelet aggregation (41, 65, 66), nor did increasing black tea consumption (67, 68). However, several small clinical trials in healthy adults have reported significant decreases in ex vivo measures of platelet aggregation after consumption of grape juice (~500 ml/day) for 7-14 days (69-71). Similar inhibition of platelet aggregation has been reported following acute or short-term consumption of dark chocolate (72) and following acute consumption of a flavonoid-rich cocoa beverage (73, 74). In addition, a placebo-controlled trial in 32 healthy adults found that 4-week supplementation with flavanols and procyanidins from cocoa inhibited platelet aggregation and function (75). The results of some controlled clinical trials suggest that relatively high intakes of some flavonoid-rich foods and beverages, including black tea, purple grape juice, and cocoa, may improve vascular endothelial function, but it is not known whether these short-term improvements will result in long-term reductions in cardiovascular disease risk.
Cancer
Although various flavonoids have been found to inhibit the development of chemically-induced cancers in animal models of lung (76), oral (77), esophageal (78), stomach (79), colon (80), skin (81), prostate (82, 83), and mammary (breast) cancer (84), epidemiological studies do not provide convincing evidence that high intakes of dietary flavonoids are associated with substantial reductions in human cancer risk. Most prospective cohort studies that have assessed dietary flavonoid intake using food frequency questionnaires have not found flavonoid intake to be inversely associated with cancer risk (85). Two prospective cohort studies in Europe found no relationship between the risk of various cancers and dietary intakes of flavones and flavonols (86, 87), catechins (88), or tea (89). In a cohort of postmenopausal women in the U.S., catechin intake from tea, but not fruits and vegetables, was inversely associated with the risk of rectal cancer, but not other cancers (90). Two prospective cohort studies in Finland, where average flavonoid intakes are relatively low, found that men with the highest dietary intakes of flavonols and flavones had a significantly lower risk of developing lung cancer than those with the lowest intakes (44, 45). When individual dietary flavonoids were analyzed, dietary quercetin intake, mainly from apples, was inversely associated with the risk of lung cancer; myricetin intake was inversely associated with the risk of prostate cancer (45). Tea is an important source of flavonoids (flavanols and flavonols) in some populations, but most prospective cohort studies have not found tea consumption to be inversely associated with cancer risk [reviewed in (91)]. The results of case-control studies, which are more likely to be influenced by recall bias, are mixed. While some studies have observed lower flavonoid intakes in people diagnosed with lung (92), stomach (93, 94), and breast (95) cancer, many others have found no significant differences in flavonoid intake between cancer cases and controls (96, 97). There is limited evidence that low intakes of flavonoids from food are associated with increased risk of certain cancers, but it is not clear whether these findings are related to insufficient intakes of flavonoids or other nutrients and phytochemicals found in flavonoid-rich foods. For more information on flavonoid-rich foods and cancer, see separate articles on Fruits and Vegetables, Legumes, and Tea. Clinical trials will be necessary to determine if specific flavonoids are beneficial in the prevention or treatment of cancer; a few clinical trials are currently under way (see http://www.cancer.gov/clinicaltrials).
Neurodegenerative Disease
Inflammation, oxidative stress, and transition metal accumulation appear to play a role in the pathology of several neurodegenerative diseases, including Parkinson's disease and Alzheimer’s disease (98). Because flavonoids have anti-inflammatory, antioxidant, and metal-chelating properties, scientists are interested in the neuroprotective potential of flavonoid-rich diets or individual flavonoids. At present, the extent to which various dietary flavonoids and flavonoid metabolites cross the blood brain barrier in humans is not known (99, 100). Although flavonoid-rich diets and flavonoid administration have been found to prevent cognitive impairment associated with aging and inflammation in some animal studies (101-104), prospective cohort studies have not found consistent inverse associations between flavonoid intake and the risk of dementia or neurodegenerative disease in humans (105-109). In a cohort of Japanese-American men followed for 25-30 years, flavonoid intake from tea during midlife was not associated with the risk of Alzheimer’s or other types of dementia in late life (105). Surprisingly, higher intakes of isoflavone-rich tofu during midlife were associated with cognitive impairment and brain atrophy in late life (see Soy Isoflavones) (106). A prospective study of Dutch adults found that total dietary flavonoid intake was not associated with the risk of developing Parkinson's disease (107) or Alzheimer’s disease (108), except in current smokers whose risk of Alzheimer’s disease decreased by 50% for every 12 mg increase in daily flavonoid intake. In contrast, a study of elderly French men and women found that those with the lowest flavonoid intakes had a risk of developing dementia over the next five years that was 50% higher than those with the highest intakes (109). More recently, a study in 1,640 elderly men and women found that those with higher dietary flavonoid intake (>13.6 mg/day) had better cognitive performance at baseline and experienced significantly less age-related cognitive decline over a 10-year period than those with a lower flavonoid intake (0-10.4 mg/day) (110). Additionally, a randomized, double-blind, placebo-controlled clinical trial in 202 postmenopausal women reported that daily supplementation with 25.6 g of soy protein (containing 99 mg of isoflavones) for one year did not improve cognitive function (111). However, a randomized, double-blind, placebo-controlled, cross-over trial in 77 postmenopausal women found that 6-month supplementation with 60 mg/day of isoflavones improved some measures of cognitive performance (112). Although scientists are interested in the potential of flavonoids to protect the aging brain, it is not yet clear how flavonoid consumption affects neurodegenerative disease risk in humans.
Sources
Food Sources
Dietary sources of flavonoids include tea, red wine, fruits, vegetables, and legumes. Individual flavonoid intakes may vary considerably depending on whether tea, red wine, soy products, or fruits and vegetables are commonly consumed [reviewed in (3)]. Although individual flavonoid intakes may vary, total flavonoid intakes in Western populations appear to average about 150-200 mg/day (3, 113). Information on the flavonoid content of some flavonoid-rich foods is presented in table 2 and table 3. These values should be considered approximate since a number of factors may affect the flavonoid content of foods, including agricultural practices, environmental factors, ripening, processing, storing, and cooking. For more information about the flavonoid content of foods, see the USDA databases for the flavonoid and proanthocyanidin content of selected foods. For information on the isoflavone content of soy foods, see the separate article on Soy Isoflavones or the USDA database for the isoflavone content of selected foods.
Table 2. Anthocyanin, Flavanol, and Proanthocyanidin Content of Selected Foods
Table 3. Flavone, Flavonol, and Flavanone Content of Selected Foods
Supplements
Anthocyanins
Bilberry, elderberry, black currant, blueberry, red grape, and mixed berry extracts that are rich in anthocyanins are available as dietary supplements without a prescription in the U.S. The anthocyanin content of these products may vary considerably. Standardized extracts that list the amount of anthocyanins per dose are available.
Flavanols
Numerous tea extracts are available in the U.S. as dietary supplements and may be labeled as tea catechins or tea polyphenols. Green tea extracts are the most commonly marketed, but black and oolong tea extracts are also available. Green tea extracts generally have higher levels of catechins (flavanol monomers), while black tea extracts are richer in theaflavins and thearubigins (flavanol polymers found in tea). Oolong tea extracts fall somewhere in between green and black tea extracts with respect to their flavanol content. Some tea extracts contain caffeine, while others are decaffeinated. Flavanol and caffeine content vary considerably among different products, so it is important to check the label or consult the manufacturer to determine the amounts of flavanols and caffeine that would be consumed daily with each supplement. (For more information on tea flavanols, see the Micronutrient Information Center article on Tea and Dr. Higdon's newsletter article, "Tea and Chronic Disease Prevention.")
Flavanones
Citrus bioflavonoid supplements may contain glycosides of hesperetin (hesperidin), naringenin (naringin), and eriodictyol (eriocitrin). Hesperidin is also available in hesperidin-complex supplements (114).
Flavones
The peels of citrus fruits are rich in polymethoxylated flavones: tangeretin, nobiletin, and sinensetin (3). Although dietary intakes of these naturally occurring flavones are generally low, they are often present in citrus bioflavonoid supplements.
Flavonols
The flavonol aglycone, quercetin, and its glycoside rutin are available as dietary supplements without a prescription in the U.S. Other names for rutin include rutinoside, quercetin-3-rutinoside, and sophorin (114). Citrus bioflavonoid supplements may also contain quercetin or rutin.
Safety
Adverse Effects
No adverse effects have been associated with high dietary intakes of flavonoids from plant-based foods. This lack of adverse effects may be explained by the relatively low bioavailability and rapid metabolism and elimination of most flavonoids.
Quercetin
Some men taking quercetin supplements (1,000 mg/day for one month) reported nausea, headache, or tingling of the extremities (115). Some cancer patients given intravenous quercetin in a phase I clinical trial reported nausea, vomiting, sweating, flushing, and dyspnea (difficulty breathing) (116). Intravenous administration of quercetin at doses of 945 mg/m2 or more was associated with renal (kidney) toxicity in that trial.
Tea Extracts
There have been several reports of hepatotoxicity (liver toxicity) following consumption of supplements containing tea (Camellia sinensis) extracts (117, 118). In clinical trials of caffeinated green tea extracts, cancer patients who took 6 g/day in 3-6 divided doses have reported mild to moderate gastrointestinal side effects, including nausea, vomiting, abdominal pain, and diarrhea (119, 120). Central nervous system symptoms, including agitation, restlessness, insomnia, tremors, dizziness, and confusion, have also been reported. In one case, confusion was severe enough to require hospitalization (119). These side effects were likely related to the caffeine in the green tea extract (120). In a 4-week clinical trial that assessed the safety of decaffeinated green tea extracts (800 mg/day of EGCG) in healthy individuals, a few of the participants reported mild nausea, stomach upset, dizziness, or muscle pain (121).
Pregnancy and Lactation
The safety of flavonoid supplements in pregnancy and lactation has not been established (114).
Drug Interactions
Inhibition of CYP 3A4 by Grapefruit Juice and Flavonoids
As little as 200 ml (7 fluid ounces) of grapefruit juice has been found to irreversibly inhibit the intestinal drug metabolizing enzyme, cytochrome P450 (CYP) 3A4 (122). Although the most potent inhibitors of CYP3A4 in grapefruit are thought to be furanocoumarins, particularly dihydroxybergamottin, the flavonoids naringenin and quercetin have also been found to inhibit CYP3A4 in vitro. Inhibition of intestinal CYP3A4 can increase the bioavailability and the risk of toxicity of a number of drugs, including but not limited to HMG-CoA reductase inhibitors (atorvastatin, lovastatin, and simvastatin), calcium channel antagonists (felodipine, nicardipine, nisoldipine, nitrendipine, and verapamil), anti-arrhythmic agents (amiodarone), HIV protease inhibitors (saquinavir), immunosuppressants (cyclosporine), antihistamines (terfenadine), gastrointestinal stimulants (cisapride), benzodiazepines (diazepam, midazolam, and triazolam), anticonvulsants (carbamazepine), anxiolytics (buspirone) serotonin specific reuptake inhibitors (sertraline), and drugs used to treat erectile dysfunction (sildenafil) (123). Grapefruit juice may reduce the therapeutic effect of the angiotensin II receptor antagonist, losartan. Because of the potential for adverse drug interactions, some clinicians recommend that people taking medications that undergo extensive presystemic metabolism by CYP3A4 avoid consuming grapefruit juice altogether to avoid potential toxicities (122).
Inhibition of P-glycoprotein by Grapefruit Juice and Flavonoids
P-glycoprotein is an efflux transporter that decreases the absorption of a number of drugs. There is some evidence that the consumption of grapefruit juice inhibits the activity of P-glycoprotein (122). Quercetin, naringenin, and the green tea flavanol, epigallocatechin gallate (EGCG), have been found to inhibit the efflux activity of P-glycoprotein in cultured cells (124). Thus, very high or supplemental intakes of these flavonoids could potentially increase flavonoid bioavailability, potentially increasing the toxicity of drugs that are substrates of P-glycoprotein. Drugs known to be substrates of P-glycoprotein include digoxin, antihypertensive agents, antiarrhythmic agents, chemotherapeutic (anticancer) agents, antifungal agents, HIV protease inhibitors, immunosuppressive agents, H2 receptor antagonists, some antibiotics, and others [reviewed in (125)].
Anticoagulant and Antiplatelet Drugs
High intakes of flavonoids from purple grape juice (500 ml/day) and dark chocolate (235 mg/day of flavanols) have been found to inhibit platelet aggregation in ex vivo assays (69-71, 75). Theoretically, high intakes of flavonoids (e.g., from supplements) could increase the risk of bleeding when taken with anticoagulant drugs, such as warfarin (Coumadin), and antiplatelet drugs, such as clopidogrel (Plavix), dipyridamole (Persantine), non-steroidal anti-inflamatory drugs (NSAIDs), aspirin, and others.
Nutrient Interactions
Nonheme Iron
Flavonoids can bind nonheme iron, inhibiting its intestinal absorption. Nonheme iron is the principal form of iron in plant foods, dairy products, and iron supplements. The consumption of one cup of tea or cocoa with a meal has been found to decrease the absorption of nonheme iron in that meal by about 70% (126, 127). To maximize iron absorption from a meal or iron supplements, flavonoid-rich beverages or flavonoid supplements should not be taken at the same time.
Vitamin C
Studies in cell culture indicate that a number of flavonoids inhibit the transport of vitamin C into cells, and supplementation of rats with quercetin and vitamin C decreased the intestinal absorption of vitamin C (128). More research is needed to determine the significance of these findings in humans.