Evidence supporting the use of: Flavanols
For the health condition: Metabolic Syndrome

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Flavanols, a subclass of flavonoids found in foods such as cocoa, tea, apples, and berries, have been studied for their potential effects on components of metabolic syndrome, which includes abdominal obesity, dyslipidemia, hypertension, and insulin resistance. Scientific validation for their use primarily comes from epidemiological studies, randomized controlled trials, and meta-analyses examining the effects of flavanol-rich foods and extracts. Several studies have demonstrated that flavanol consumption can improve endothelial function, reduce blood pressure, and enhance insulin sensitivity—core features of metabolic syndrome. For example, cocoa flavanols have been shown to improve flow-mediated dilation and reduce systolic and diastolic blood pressure in both healthy subjects and those with risk factors for cardiovascular disease. Other studies have suggested modest improvements in lipid profiles and glycemic control with regular flavanol intake. However, while findings are promising, the overall quality of evidence is moderate, with some trials showing only small or inconsistent benefits, and results can be influenced by the source, dose, and bioavailability of flavanols. Additionally, most studies have used concentrated extracts or specific foods rather than isolated flavanols, making it difficult to attribute effects solely to this compound. In summary, while there is scientific evidence supporting the use of flavanols for metabolic syndrome, the evidence is moderate and further high-quality, long-term studies are needed to confirm efficacy and clarify optimal intake.

More about flavanols
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12-methylcarnosic acid
15,16-Dihydrotanshinone I
3-desoxy-7-KETO-DHEA
4-hydroxyisoleucine
5,7-Dimethoxyflavone
6-Paradol
7-hydroxymatairesinol (HMR)
7-Keto-DHEA
Acacetin
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algal oil
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Alpha Glucans
Alpha methyl tetradecylthioacetic acid
Alpha phytosterol
alpha-glycosyl isoquercitrin
alpha-linolenic acid (ALA)
alpha-lipoic acid
AMP-activated protein kinase (AMPK)
ampelopsin
anchovies
ankaflavin
anthocyanidins
anthocyanins
antirrhinin
Antrodia camphorata
apigenin
arabinoxylan
Arjunolic acid
Aronia melanocarpa
Ascophyllum nodosum
asparagus
astragaloside
Auricularia
avocado
bacillus subtilis
banaba
barley
bean
berberine
beta-glucan
beta-hydroxybutyrate
beta-sitosterol
betanin
Bifidobacterium adolescentis
Bifidobacterium longum
black garlic
Blakeslea trispora
blueberry
Brazil nut
Brussel sprouts
butyrate triglyceride
Calanus finmarchicus
California chia
campesterol
camu camu
capsiate
capsinoids
cardarine
carnosic acid
caterpillar mushroom
charantin
chia seed
Chitin-Glucan Complex
chlorogenic acid
chokeberry
chromium
cinnamon
conjugated linoleic acid (CLA)
corosolic acid
crocetin
Crypthecodinium
curcumin
cyanidin
cyanobacteria
cynaropicrin
Cystoseira canariensis
D-Pinitol
DHA (docosahexaenoic acid)
dihydrocapsiate
dihydrolipoic acid
diosgenin
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DPA (docosapentaenoic acid)
dragon fruit
Dunaliella
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epigallocatechin gallate (EGCG)
ergothioneine
evodiamine
fisetin
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flaxseed
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fructan
fructooligosaccharides (FOS)
fucosterol
fucoxanthin
galactooligosaccharides
garbanzo bean
ginger
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glucomannan
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guanidinopropionic acid (GPA )
guar gum
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hydroxycitric acid
hydroxytyrosol
inulin
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isomaltulose
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oleic acid
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olive
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omega-7 fatty acids
omega-9 fatty acids
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phlorizin
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reishi mushroom
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tocotrienols
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Products containing flavanols

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