Anthoxanthins are water-soluble flavonoids, similar to anthocyanins, which give the white, cream or yellow pigment colour to foods. The variety of anthoxanthins is greater than that of anthocyanins, and new anthoxanthins are continuously being discovered.
Consuming foods rich in anthoxanthins can reduce stroke risk, promote heart health, prevent cancer and reduce inflammation.
Those undergoing treatment for complex corneal diseases, whose underlying eye health condition is caused or aggravated by inflammation, might find increased symptom relief by including more anthoxanthin rich foods in their diets.
Highest sources of anthoxanthins in alphabetical order
- Bananas (just ripe)
- Butter beans
- Butternut squash
- Cauliflower
- Celery
- Chestnuts
- Coconut
- Garlic
- Jerusalem artichoke
- Leeks
- Macadamia nuts
- Mung beans
- Mushrooms
- Navy beans
- Nuts, onions
- Parsnip
- Pine nuts
- Potatoes
- Radishes
- Soya beans
- Spring onions
- Turnips
Related subjects
- A-Z of nutrients
- Cancer
- Colour codes of nature
- Eye disorders
- Heart disorders
- Pain and inflammation
- Strokes
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