Full-text: ncbi.nlm.nih.gov/labs/pmc/articles/PMC6514867

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Found from this paragraph

>Because many vegetables are cooked for edibility or to enhance palatability, the effects of cooking processes that may alter the bioavailability of nutrients, such as phytochemicals, vitamins, minerals, and fiber, deserve to be mentioned. For instance, evidence exists that slowly simmering vegetables with olive oil in “sofrito” fashion enhances the bioavailability of carotenoids (lycopene) and polyphenols (naringenin, quercetin, and ferulic acid), indicating how the traditional Mediterranean cuisine can contribute to the salutary effects of this dietary pattern (10).

Eat Even More Vegetables and Fruits to Protect Your Heart (2020) editorial from the Annals of Internal Medicine

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1. Introduction

>Cooking can negatively affect the phytochemical content of food through oxidation, degradation, or the formation of pro-oxidant compounds. In contrast, it may improve the bioavailability of phytochemicals by altering chemical structures and releasing bioactive compounds from the food matrix [1,4,5].

>The sofrito is a typical technique of lightly frying onion and garlic in EVOO.

2. Results

3. Discussion

4. Materials and Methods

5. Conclusions

>The use of olive oil in Mediterranean cuisine may improve the extractability of bioactive compounds such as polyphenols and carotenoids from food matrix. The migration of polyphenols, such as naringenin, ferulic acid, and quercetin, which are compounds not detected in olive oil, to the oil fraction during the sofrito preparation may enhance their bioacessibility and bioavail

Anyone here aware of a green tea polyphenol extract that doesn't contain catechins?

I do not tolerate EGCG well at all but would like to try out a polypheonal extract.

Curcumin and anthocyanin inhibit pepsin-mediated cell damage and carcinogenic changes in airway epithelial cells:

https://pubmed.ncbi.nlm.nih.gov/24294686/

Dietary polyphenols inhibit pepsin and prevent airway epithelial cell hyperproliferation associated with laryngeal cancer.

https://mct.aacrjournals.org/content/10/11_Supplement/B168

Throwing a nutrition question your way. What’s the latest on the interactions between milk protein and polyphenols? How much, if at all, does milk protein impact the pharmacological activity (structure, stability, functional properties) of polyphenols? This has been previously researched in the context of tea or cocoa with milk, however the implications could be wider if we start to see polyphenol-enriched products.

The evidence today appears to be conflicting. In vitro studies seem to show reduced antioxidant activity, while the more relevant in vivo studies show contradiction. For example, we have some in vivo studies showing impaired antioxidant properties when combining tea (black and green) with milk, while other studies show that the the combination does not lead to decreased antioxidant activity.

Greg/Eric: A lot of us consume quite a bit of milk proteins, as well as polyphenol-rich foods/beverages. Do you two have a stance on the practical implication of combining the two? My assumption, regarding overall health and longevity, is that it’s probably not a big deal and not worth changing a lifestyle over. If anything, I just like to optimize where I can and generally be aware of nutrient-nutrient interactions.

https://www.tandfonline.com/doi/full/10.1080/87559129.2017.1377225

Tea such as English Breakfast Tea, Mint and Camomile Tea and Earl grey Tea.

I know they are pretty relaxing drinks but are they an alternative to green tea in terms of calorie?

SIRT6 Positively Affects The Hallmarks Of Aging And Extends Lifespan This is a great thread on SIRT6 and mortality. Phytochemicals at work again. Flavonoids once again prove they are an invaluable nutrient to the body. Remember that select flavonoids are your senolytics as well while many others synergize the effect of network anti-oxidants.

COMMENTS from linked thread above:

>...as noted in the vid, quercetin and luteolin act as CD38 inhibitors. CD38 is the major consumer of NAD+ as we age, therefore both of these substances not only boost SIRT6 but also boost NAD+ levels.
>
>what I got is caloric restriction, bouts of exercise, and foods high in compounds like quercetin and luteolin to increase SIRT6 and NAD.
>
>Dietary polyphenols can activate/mediate SIRT6
>
>https://www.nature.com/articles/s41598-018-22388-5
>
>wherein we learn that
>
>The most potent SIRT6 activator, cyanidin, belonged to anthocyanidins, and produced a 55-fold increase in SIRT6 activity compared to the 3–10 fold increase for the others
>
>Foods high in cyanidin are ELDERBERRY, blackberry, cherry, etc

Excellent article...explains more about our dilemma in America with health/obesity, the SIR genes and senescent cells. All related to longevity.

14 Useful Longevity And Healthspan Strategies For 2021

> In 1995, MIT scientist Leonard Guarente, published his research when he discovered a gene in single celled organisms that helped them live longer in response to stress (in this case lack of nutrients). The gene was called the SIR2 (Silent Information Regulator) gene (21). Since that discovery, other SIR genes have been linked to longevity, including more recently, the SIRT6 gene’s impact on DNA repair.

can you give me some tips on how to re-colonise the Akkermansia bacteria, I read that polyfelnol and omega-3 are necessary, but what exactly is the right polyphenol? Anything else besides that?

My other question: high oxalate but 0 oxalobacter formingens. in this case is low oxalate intake and reduced calcium the right thing to do or is oxalate food also forbidden? because I think the bacteria need oxalate food to grow back.

>The richest sources were various spices and dried herbs, cocoa products, some darkly coloured berries, some seeds (flaxseed) and nuts (chestnut, hazelnut) and some vegetables, including olive and globe artichoke heads. A list of the foods and beverages providing more than 1 mg of total polyphenols per serving was established. https://www.nature.com/articles/ejcn2010221.pdf?origin=ppub
>
>Polyphenols are common antioxidants present in a large number of foods and beverages of plant origin. Their properties explain the considerable interest in their role in the prevention of several major chronic diseases associated with oxidative stress, such as cardiovascular diseases, cancers, type II diabetes, neurodegenerative diseases or osteoporosis.

Food -- Polyphenols content

Cloves 15188

Peppermint, dried 11960

Star anise 5460

Cocoa powder 3448

Mexican oregano, dried 2319

Celery seed 2094

Black chokeberry 1756

Dark chocolate 1664

Flaxseed meal 1528

Black elderberry 1359

Chestnut 1215

Common sage, dried 1207

Rosemary, dried 1018

Spearmint, dried 956

Common thyme, dried 878

Lowbush blueberry 836

Blackcurrant 758

Capers 654

Black olive 569

Highbush blueberry 560

Hazelnut 495

Pecan nut 493

Soy flour 466

Plum 377

Green olive 346

Sweet basil, dried 322

Curry, powder 285

Sweet cherry 274

Globe artichoke heads 260

Blackberry 260

Roasted soybean 246

Milk chocolate 236

Strawberry 235

Red chicory 235

Red raspberry 215

Coffee, filter 214

Ginger, dried 202

Whole grain hard wheat flour 201

Prune 194

Almond 187

Black grape 169

Red onion 168

Green chicory 166

Common thyme, fresh 163

Refined maize flour 153

Soy, tempeh 148

Whole grain rye flour 143

Apple 136

Spinach 119

Shallot 113

Lemon verbena, dried 106

Black tea 102

Red wine 101

Green tea 89

Soy yogurt 84

Yellow onion 74

Soy meat 73

Whole grain wheat flour 71

Pure apple juice 68

Pure pomegranate juice 66

Extra virgin olive oil Oils 62

Black bean 59

Peach 59

Pure blood orange juice 56

Cumin 55

Pure grapefruit juice 53

White bean 51

Chinese cinnamon 48

Pure blond orange juice 46

Broccoli 45

Redcurrant 43

Soy tofu 42

Pure lemon juice 42

Whole grain oat flour 37

Apricot 34

Caraway 33

Refined rye flour 31

Asparagus 29

Walnut 28

Potato 28

Ceylan cinnamon 27

Parsley, dried 25

Nectarine 25

Curly endive 24

Mar

I've tried almost everything under the sun to get my SIBO under control. One thing that I've stumbled on lately is helping a decent amount with diarrhea, namely, flavonoids.

I can't remember where I got on the flavonoid kick / idea, but it might have been when I was researching Krisanaklan. I was excited by anti-secretory potential of this Thai folk medicine because I'd had success in the past with bismuth, which is also an anti-secretory / anti-D agent (among other things).

Anyway, I went a bit overboard and bought:

• ECCG pills (green tea)
• Clove pills
• Resveratrol (red wine)

I've also tried some cranberry / super polyphenol pills in the past that made a bit of a difference in my D levels and stool consistency.

I'll try and figure out which one is helping the most, my guess might be clove pills right now, but more to come. Just passing along in case anyone wants to give it a shot on their own.

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What do flavonoids do?

Flavonoids help regulate cellular activity and fight off free radicals that cause oxidative stress on your body. In simpler terms, they help your body function more efficiently while protecting it against everyday toxins and stressors.

Flavonoids are also powerful antioxidant agents. Antioxidants help your body fight off potentially harmful molecules that can be introduced to the body. Your body produces antioxidants naturally, but they’re also found in dark chocolate, legumes, and many fruits and vegetables.

Inflammation is one of your body’s immune responses. Allergens, germs, toxins, and other irritants can trigger inflammation that results in uncomfortable symptoms. Flavonoids may help your body dismiss that inflammatory reaction so that those symptoms are reduced.

My understanding of free radicals are that they can cause cancer. I read somewhere on fireinabottle that boosting free radical production and thus avoiding polyphenols... is a good thing. Can anyone please enlighten me about why this is? Maybe the science has changed on free radicals?