Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavonoids, a class of polyphenolic compounds found abundantly in fruits, vegetables, tea, and wine, have been investigated for their potential role in supporting ocular health, including in glaucoma. The rationale for their use is based on their antioxidant, anti-inflammatory, and vasoprotective properties, which are thought to counteract mechanisms involved in glaucomatous damage—namely oxidative stress and impaired ocular blood flow.

Some preclinical studies have demonstrated that flavonoids can protect retinal ganglion cells from oxidative damage in vitro and in animal models. Additionally, limited human studies suggest that higher dietary intake of flavonoids may be associated with a reduced risk of developing glaucoma, though these are primarily observational and cannot establish causation. A few small clinical trials, such as those involving Ginkgo biloba extract (rich in flavonoids), have reported modest improvements in visual field parameters in patients with normal-tension glaucoma. However, these studies are limited by small sample sizes, short durations, and methodological weaknesses.

Overall, while there is some scientific rationale and early clinical evidence supporting the use of flavonoids in glaucoma, the evidence is not robust or conclusive. Large, well-designed randomized controlled trials are needed to determine efficacy and safety. Thus, flavonoids cannot currently be recommended as a primary or sole therapy for glaucoma, but may be considered as a complementary approach alongside conventional treatments.

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