Prof. Dr. Zoltán Dinya a member of the Hungarian Academy of Sciences, has conducted research into flavonoids for decades, and has published more than 150 scientific articles about this topic. He was born in 1942, in Endrőd. He completed his university studies in Debrecen. He received his doctorate in investigating the mechanisms of the action of morphine-type narcotics. He became a candidate, in 1978, then a doctor of the MTA (Hungarian Academy of Sciences), in 2002. He has spent long periods in Italy, in the USA, in England, and in the Soviet Union on study travel, thanks to which he enjoys widespread international professional connections. His main area of research is the isolation and the structural and impact assessment of substances of vegetable origin. In the last 10 years, functional nutrition, and research into dietary supplements and chemoprevention have been his main research areas. He has provided the scientific background for Flavon Group Kft. since 2005 – and as a full-time colleague since 2012.
Between 1933 and 1936, it was Albert Szent-Györgyi and his colleagues who first highlighted the physiological features of flavonoids. Today flavonoids and their bioavailability are intensively researched worldwide; however, it is still a typical Hungarian field of research, based on several famous Hungarian researchers’ chemical and physiological findings. Today approximately 10.000 flavonoid-typed compounds are known. Practically, these compounds can be found exclusively in plants and they have various functions.
“The importance of vegetable extracts containing flavonoids is increasing. They are dietary supplements because their effects cannot be assigned to one single component: in their case, hundreds of components incorporated in the product have their common effects on health. It is true for all Flavon products that – as a consequence of their composition, physiological features, stability, their jam-like consistency, and of the fact that they are controlled, elementary substances free from chemicals – they represent a world-class level of quality, and they supplement – but do not replace – conventional therapy.
The product components have been selected consciously, based on scientific research. The Flavon max product line is one of the few dietary supplement families in which most of the chemical components are known, and whose properties – in harmony with the observations of the present state of science – are confirmed by detailed scientific investigations and results. I can definitely state – as I am very experienced in this field – that these products have the highest active agent level and the greatest consistency and bio-accessibility compared to all similar products on the market. We are not aware of any side effects of these products. I advise everybody to consume them!”
Prof. Albert Szentgyorgyi
75 years ago a Hungarian-Born Nobel Laureate, Dr. Szentgyorgyi, discovered vitamin C and studied the positive effects of bioflavonoids found in fruits and vegetables. He said wisely: ‘Antioxidants are only harmful if you don’t take them’.
Bioflavonoids, also sometimes referred to as “vitamin P,” are super-antioxidants found in many natural foods. Scientists have found that bioflavonoids have specific capabilities to increase bodily health in many different ways. They support strong cell formations and, according to some medical services, even suppress poor cellular growth in order to deliver an anti-carcinogenic effect.
Bioflavonoids contribute to good heart health, and combat atherosclerosis, as well as conditions like Alzheimer’s disease. Bioflavonoids are found in many of the same foods that contain vitamin C, an essential nutrient for the daily diet, and these super antioxidants complement vitamin C, enhancing its effect on the body