Flavonoids (or bioflavonoids)(flavus = yellow), are a class of over 4,000, pigmented (ncluding yellow color) plant secondary metabolites, meaning they are compounds that have no direct involvement with the growth or development of plants. Flavonoids are the most common group of polyphenolic characterized by the presence of large multiples of phenol substructures possessing 15 carbon atoms. They are categorized, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones .Flavonoids have antioxidant properties with other dietary antioxidants as vitamin C, vitamin E, selenium, and carotenoids.
Among the potent antioxidant flavonoid types are quercetin, catechins and xanthohumol. Flavonoids are with carotenes responsible for flower coloration producing yellow or red/blue pigmentation in petals designed to attract pollinator animals.
Foods that contain high amounts of flavonoids include blueberries, red beans, cranberries, blackberries, red and yellow fruits and vegetables green tea and red wine. Flavonoids, a large family of natural antioxidants, undergo a significant hepatic metabolism leading to flavonoid-derived metabolites that are also bioactive as antioxidant agents.
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Molecules. 2010 Oct 12;15(10):6993-7005. Cherry antioxidants: from farm to table. Molecules. 2010 Oct 12;15(10):6993-7005
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