Evidence supporting the use of: Flavones
For the health condition: Hypertension

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Synopsis

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

Flavones are a class of polyphenolic compounds found in various fruits, vegetables, and herbs such as parsley, celery, and chamomile. There is emerging scientific evidence suggesting that dietary flavones may contribute to the management of hypertension due to their vascular and antioxidant properties. Preclinical studies and limited clinical trials have indicated that flavones can induce vasodilation, improve endothelial function, and reduce oxidative stress—all factors implicated in high blood pressure regulation. Mechanistically, flavones may enhance nitric oxide bioavailability, suppress pro-inflammatory cytokines, and inhibit angiotensin-converting enzyme (ACE) activity, thereby contributing to blood pressure lowering effects.

However, while observational studies have shown that higher flavone intake is associated with a lower risk of developing hypertension, robust randomized controlled trials directly assessing the antihypertensive effects of isolated flavones in humans are limited. Most available data are derived from studies examining dietary patterns rich in flavonoids or mixed flavonoid supplements, rather than pure flavones. As a result, the evidence supporting the use of flavones specifically for hypertension is still considered preliminary and not definitive. Nonetheless, the biological plausibility and early findings justify further research. At present, flavones cannot be regarded as a primary or standalone treatment for hypertension, but they may potentially offer supportive cardiovascular benefits as part of a diet rich in plant-based foods.

More about Flavones
More about Hypertension

Other ingredients used for Hypertension

acai berry
alfalfa
algal oil
alpha-linolenic acid (ALA)
anthocyanins
arjun tree
ashwagandha
asparagus
astaxanthin
astragalus
banaba
barley
beet
berberine
bergamot
berry flavor
beta caryophyllene
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bilberry
black cumin
black currant
black garlic
radish
sesame
black tea
blackberry
blueberry
bonito peptide
broccoli
rice
brussel sprouts
bupleurum falcatum
calcium
canola oil
cat's claw
catechins
caterpillar mushroom
catjang cowpea
cauliflower
celery
cherry
chia seed
Chinese salvia root
chlorella
chokeberry
cinnamon
citrus bioflavonoids
citrus sinensis (proprietary)
coenzyme Q10 (CoQ10)
coleus forskohlii
collard
cucumber
daidzin
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
melon
eleuthero
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fish oil
fish protein
flaxseed
forskohlii root
fruit and vegetable blend (proprietary)
gooseberry
gotu kola
grape
green tea
greens blend (proprietary)
hawthorn
hesperetin
hesperidin
hibiscus
jujube
kale
kudzu
l-arginine
l-citrulline
l-taurine
lactium casein decapeptide
lactobacillus gasseri
lactobacillus helveticus
lentinula edodes mycelia
linoleic acid (LA)
luteolin
lycopene
mackerel
magnesium
maitake mushroom
mango
marine lipid
matcha
melatonin
moringa
motherwort
naringin
nattokinase
nettle
oat
okra
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-9 fatty acids
ophiopogon root
orange
oyster mushroom
pantethine
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pine bark
plum fruit
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safflower oil
saffron
sardines
shiitake mushroom
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soybean
spinach
spirulina
stevia
strawberry
tocotrienols
tomato
almond fruit
ubiquinol
vegetable and fruit blend (proprietary)
vegetable blend (proprietary)
vitamin C
vitamin D
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seaweed
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sunflower
ferulic acid
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dioscorea
eucommia
ganoderma
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cocoa
chickpea protein
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soy isoflavones
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soursop
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Ascophyllum nodosum
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Astragaloside
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Adzuki bean
Ampelopsin
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Alliin
anthocyanosides
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Arjunolic acid
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Broussonetia
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Brown Algae
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banana
Baicalin
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Cowpea
California chia
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Catalpol
Cod Liver Oil
Chive
chlorogenic acid
Chinese Fleeceflower
Cantaloupe
Chlorophytum
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Cyclanthera pedata
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Coconut Water
Chocolate
Chinese Ligustrum berry
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Cha de bugre
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Cassava
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Daidzein
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Date
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Eriocitrin
eggplant
Emblicanin
Eicosapentaenoic Acid
Eucommia ulmoides
Ecklonia
Fig
Fiber
Flavonones
Flammulina velutipes
Glycine
Isoflavones
Lotus
Milk Protein
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Quinoa Protein
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walnut
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Products containing Flavones

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