Flavanol vs. Flavonoid

Attribute	Flavanol	Flavonoid
Chemical structure	Flavan-3-ol	Flavone or Flavonol
Function	Antioxidant	Antioxidant, anti-inflammatory, anti-cancer
Sources	Cocoa, tea, apples	Fruits, vegetables, tea, wine
Health benefits	Heart health, brain function	Heart health, cancer prevention

Flavanol and flavonoid are two types of plant compounds that are often associated with various health benefits. While they sound similar and are both part of the larger group of polyphenols, they have distinct differences in terms of their chemical structure and health effects.

Chemical Structure

Flavanols are a type of flavonoid that are characterized by a 3-hydroxyflavone backbone. They typically have two benzene rings connected by a three-carbon chain. Common examples of flavanols include catechins and epicatechins, which are found in foods like tea, cocoa, and berries.

On the other hand, flavonoids are a larger group of polyphenolic compounds that include flavanols, flavones, flavonols, and anthocyanins. Flavonoids have a similar structure to flavanols, with the main difference being the presence of a double bond in the C ring of the molecule. This structural variation gives flavonoids their diverse range of colors and health benefits.

Health Benefits

Both flavanols and flavonoids have been studied for their potential health benefits, including antioxidant, anti-inflammatory, and anti-cancer properties. Flavanols, in particular, have been shown to improve cardiovascular health by reducing blood pressure, improving blood flow, and reducing the risk of heart disease.

Flavonoids, on the other hand, have been associated with a wide range of health benefits, including improved cognitive function, reduced risk of chronic diseases like diabetes and cancer, and enhanced immune function. The diverse range of flavonoids in foods like fruits, vegetables, tea, and wine contribute to their overall health-promoting effects.

Food Sources

Flavanols are commonly found in foods like tea, cocoa, apples, grapes, and berries. Dark chocolate is a particularly rich source of flavanols, with higher cocoa content chocolates containing more of these beneficial compounds. Green tea is another popular source of flavanols, especially catechins like epigallocatechin gallate (EGCG).

Flavonoids, on the other hand, are found in a wide variety of plant-based foods, including fruits, vegetables, legumes, nuts, seeds, and grains. Some of the richest sources of flavonoids include citrus fruits, berries, onions, kale, broccoli, and red wine. The diverse range of flavonoids in these foods contribute to their vibrant colors and health benefits.

Conclusion

In conclusion, flavanols and flavonoids are two types of plant compounds that offer a range of health benefits. While flavanols are a specific type of flavonoid with a 3-hydroxyflavone backbone, flavonoids encompass a larger group of polyphenolic compounds with diverse structures and health effects. Both flavanols and flavonoids can be obtained from a variety of plant-based foods and may play a role in promoting overall health and well-being.