Flavonoids in foods as in vitro and in vivo antioxidants.

The polyphenol antioxidants in foods and beverages are shown to be powerful in vitro antioxidants. The polyphenols in foods and beverages enrich low density lipoproteins and decrease their oxidizability ex vivo after spiking and in vivo after absorption of the polyphenols following ingestion of beverages. These studies provide mechanisms to explain the epidemiological study which shows that consumption of fruits, vegetables and beverages reduce the risk of cardiovascular and cerebrovascular disease.