not directly as they don't "mentate" (there
is rumor most people don't either :) ), but
if they kill off all of their seed dispersers
then they will eventually be outdone by
the other plants that are "nicer".
it's an interesting dance that they
must do, protect their green stuff
from predation, but make their
fruits yummy so that they get their
seeds moved. Mr. Pollan in
_the Botany of Desire_ is very
good at observing this dance in
we can credit medical science for most of
this change (not diet). if diet were a major
contributor to health i know many children
who should be dead. they live off a very
restricted diet of primarily heavily processed
nutritionally poor foods, but somehow they
manage to grow taller than me, they graduate
from high school with honors, play sports at
a high level, etc.
medical science might even be going fast
enough to keep these people healthy and
functioning long past what they would be
otherwise blowing out kidneys and hearts
due to long term poor diet. i believe it's a
race at the moment and junk food is winning.
why it is winning is simple, the brain loves
sugar, salts and lipids and makes sure to
get those. it's very hard to avoid junk food.
Flavonoids are widely distributed in plants fulfilling many functions.
Flavonoids are the most important plant pigments for flower coloration
producing yellow or red/blue pigmentation in petals designed to attract
Flavonoids secreted by the root of their host plant help Rhizobia in the
infection stage of their symbiotic relationship with legumes like peas,
beans, clover, and soy. Rhizobia living in soil are able to sense the
flavonoids and this triggers the secretion of Nod factors, which in turn
are recognized by the host plant and can lead to root hair deformation
and several cellular responses such as ion fluxes and the formation of a
They also protect plants from attacks by microbes, fungi and insects.
Potential for biological activity
Flavonoids (specifically flavanoids such as the catechins) are "the most
common group of polyphenolic compounds in the human diet and are found
ubiquitously in plants". Flavonols, the original bioflavonoids such
as quercetin, are also found ubiquitously, but in lesser quantities.
Both sets of compounds have evidence of health-modulating effects in
animals which eat them.
The widespread distribution of flavonoids, their variety and their
relatively low toxicity compared to other active plant compounds (for
instance alkaloids) mean that many animals, including humans, ingest
significant quantities in their diet. Resulting from experimental
evidence that they may modify allergens, viruses, and carcinogens,
flavonoids have potential to be biological "response modifiers", such as
anti-allergic, anti-inflammatory, anti-microbial and anti-cancer
activities shown from in vitro studies.
Antioxidant activity in vitro
Flavonoids (both flavonols and flavanols) are most commonly known for
their antioxidant activity in vitro.
Consumers and food manufacturers have become interested in flavonoids
for their possible medicinal properties, especially their putative role
in prevention of cancers and cardiovascular diseases. Although
physiological evidence is not yet established, the beneficial effects of
fruits, vegetables, and tea or even red wine have sometimes been
attributed to flavonoid compounds rather than to known micronutrients,
such as vitamins and dietary minerals.
Alternatively, research conducted at the Linus Pauling Institute and
evaluated by the European Food Safety Authority indicates that,
following dietary intake, flavonoids themselves are of little or no
direct antioxidant value. As body conditions are unlike
controlled test tube conditions, flavonoids and other polyphenols are
poorly absorbed (less than 5%), with most of what is absorbed being
quickly metabolized and excreted. The increase in antioxidant capacity
of blood seen after the consumption of flavonoid-rich foods is not
caused directly by flavonoids themselves, but most likely is due to
increased uric acid levels that result from metabolism of
flavonoids. According to Frei, "we can now follow the activity of
flavonoids in the body, and one thing that is clear is that the body
sees them as foreign compounds and is trying to get rid of them."
Other potential health benefits
Physiological processing of unwanted flavonoid compounds induces
so-called Phase II enzymes that also help to eliminate mutagens and
carcinogens, and therefore may be of value in cancer prevention.
Flavonoids could also induce mechanisms that may kill cancer cells and
inhibit tumor invasion. UCLA cancer researchers have found that
study participants who ate foods containing certain flavonoids, such as
catechins found in strawberries and green and black teas; kaempferol
from brussel sprouts and apples; and quercetin from beans, onions and
apples, may have reduced risk of obtaining lung cancer.
Research also indicated that only small amounts of flavonoids may be
needed for possible benefits. Taking large dietary supplements likely
provides no extra benefit and may pose risks. However, certainty of
neither a benefit nor a risk has been proven yet in large-scale human
A study done at Children's Hospital & Research Center Oakland, in
collaboration with scientists at Heinrich Heine University in Germany,
has shown that epicatechin, quercetin and luteolin can inhibit the
development of fluids that result in diarrhea by targeting the
intestinal cystic fibrosis transmembrane conductance regulator Cl
transport inhibiting cAMP-stimulated Cl secretion in the intestine.
Capillary stabilizing agents
Bioflavonoids like rutin, monoxerutin, diosmin, troxerutin and hidrosmin
have potential vasoprotective proprieties still under experimental
"Fascism should more properly be called corporatism because it is the
"relatively low toxicity" (i.e. they are not completely
just shot yourself in the foot there...
neutral to supportive to your point,
but as mentioned elsewheres we're
already getting plenty.
this sounds like a body having to do
work to get rid of a substance that there
is too much of. i.e. having less of it in
plant products is probably putting less
stress on the liver (which is in fact
one of the things i mentioned originally --
this is a point in my favor if the science
"may" but that could be due to other factors (like
fiber) or other compounds. a true study of
flavonols in isolation would be needed to pin this
the point to consider further is that there might
be the case that everything we currently eat is
bad for us in one form or another. some vegetables
just might be the least noxious. like i said before
evolution is not optimal, there might be other
pathways which can be demonstrated to be
better. we don't know yet.
"small amounts" which are available in
what is grown now. this is not a point in
"neither a benefit nor a risk has been proven yet"
another point in my favor.
"are still under experimental evaluation"
most of these pretty much prove my initial
statements accurate enough for general
conversational purposes. good job!
i love you too Billy. :)
the grapes look ok,
i might get some kind of
crop out of them yet this
year. the birds are being
birds so i'm losing some
to pecks and poop damage.
some are being stung and
i remove them when seen.
only a few have shown
signs of rot and i've trimmed
them off too just in case
that can spread further.
for the rest there are plenty
showing no sign of rot and
good clean loose bunches
that should plump up well.
getting them through the rest
of the summer will be a
challenge and it's so early yet.
amazing that a large number
are already the size of a nickel
(and getting into the safe from
black rot zone now).
have a nice day,
now i have to go weed and
SAVE THE LEAF LITTER!
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