Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Flavan-3-ols, a subclass of flavonoids found abundantly in foods such as tea, cocoa, apples, and berries, are scientifically recognized for their antioxidant properties. Numerous in vitro and in vivo studies have demonstrated that flavan-3-ols can neutralize free radicals—unstable molecules that can cause cellular damage and contribute to diseases such as cardiovascular disease, neurodegeneration, and cancer. Their antioxidant action is attributed to their chemical structure, which enables them to donate hydrogen atoms or electrons to stabilize free radicals and reduce oxidative stress.

Human studies have provided evidence that consumption of flavan-3-ol-rich foods leads to improvements in biomarkers of oxidative stress. For example, randomized controlled trials have shown that cocoa flavan-3-ols can increase plasma antioxidant capacity and reduce lipid peroxidation in healthy adults. Green tea catechins, a type of flavan-3-ol, have similarly been shown to decrease markers of oxidative DNA damage. However, while these effects are well-documented in controlled experimental settings, the translation of these antioxidant effects into tangible clinical outcomes in disease prevention or therapy remains an area of ongoing research.

Overall, the use of flavan-3-ols to support or mitigate free radical damage is grounded in robust scientific evidence, especially at the biochemical level, although more long-term human studies are needed to confirm clinical benefits.

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