Antimicrobials


Flavonoids: nature’s antimicrobial solutions


Flavonoids are naturally occurring, polyphenolic compounds found in the rind of citrus fruits, as well as a number of other plant sources. Some flavonoids have been shown to fight bacterial infection in plants, and these antimicrobial properties could prove beneficial for a variety of health-related applications. Richard Thomas discusses the benefits of using a naturally derived bioflavonoid formula to fight bacteria and viruses in a range of applications.


Flavonoids are plant metabolites that are ubiquitous in nature; found commonly in fruits, vegetables, grains, barks, roots, stems, flowers, tea and wine.1


They serve numerous


vital functions in plants, which has been well documented, and thus have been used in traditional remedies by various cultures for centuries. More recently, their potential benefits to human health – namely their antioxidative, anti-inflammatory, antimutagenic, anticarcinogenic, antibacterial, antiviral and antifungal properties1,2


– have been increasingly


in the limelight, offering hope to future novel drug development in the face of growing antibiotic resistance.


Flavonoids: nature’s versatile weapon The functions of flavonoids in nature are vast and, mostly, well understood. They are responsible for the colour and aroma of fruits and flowers, and for attracting pollinators, which


leads to the dispersion of seeds and, ultimately, the growth and development of seedlings.1 Certain flavonoids accumulate in the skin and leaves of fruits and plants because they are produced by light-induced biosynthesis.3


This


leads to higher concentrations in exposed areas of leafy vegetables – like lettuce and cabbage – or those with higher ratios of skin to fruit, such as cherry tomatoes.3


Flavonoids also function


as signal molecules, allopathic compounds, phytoalexins and detoxifying agents, and play functional roles in frost and drought resilience, microbial and fungal protection, and heat adaptation.1,4


In humans, flavonoids have been used by


physicians and traditional healers in various cultures for centuries.4


Indigenous peoples


of South Africa have used plant extracts containing flavonoids for antimicrobial activity,5 while traditional Argentinian cultures use them to treat several infectious diseases.4 The antimicrobial properties and other health


benefits of bee-made propolis stem from its high flavonoid content, and have been used since ancient times to treat a variety of human diseases, including sores and ulcers.4,6


More


recently, the beneficial effects of flavonoids have been subject to more advanced testing regimes for applications including dietary supplementation, novel drug development, food preservation, and water and air purification. Our understanding of flavonoids is expanding,


and currently we know of about 6,000 different flavonoids that contribute to colour and functions in plants, as well as their medicinal effects in humans in some cases.1


They are


divided into six main classes – flavonols, flavones, flavanones, chalcones, isoflavonoids and anthocyanins – which can be further broken down into subgroups depending on their chemical structures.1


Flavonols could potentially


be associated with several beneficial effects for human well-being, most notably as antioxidants and to reduce the risk of vascular disease.1 Flavones exhibit potential antiviral activity (in synergy with flavonols)4


and antibacterial


activity, and are likely to be one of the most powerful antioxidant classes,2


Isoflavonoids while flavanones


exert antioxidant, anti-inflammatory and blood cholesterol-reducing effects.1


and chalcones show numerous nutritional and health benefits, including antibacterial action,1,4 and anthocyanins potentially offer further health benefits applicable to the food industry for various applications.1


Therefore, depending


on the category, flavonoids are capable of performing an array of protective functions in the human body.2


Harnessing nature’s power Oxidative stress has been linked to various diseases, such as cancers, cardiovascular and neurodegenerative diseases.3


60 www.clinicalservicesjournal.com I January 2024


Therefore, as a documented free radical scavenger, the


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64