Support health by strengthening capillaries and other connective tissue, and some function as anti-inflammatory, anti-histaminic, and anti-viral agents.

See Bioflavonoids.

A broad subcategory of plant phenolics (or phenolic compounds) made up of more than 4,000 compounds that are found in fruits, vegetables, wine and tea, especially green tea. "Plants have evolved to produce flavonoids to protect against fungal parasites, herbivores, pathogens and oxidative cell injury," writes Natalie Cook in a 1996 overview. "Conversely, flavonoids produce stimuli to assist in pollination and guide insects to their food source. For example, anthocyanins produce the pink, red, mauve, violet and blue colors of flowers, fruits and vegetables." The many potential effects of flavonoids include defending cells against carcinogens, curbing the oxidation of LDL cholesterol and preventing blood clotting. Major flavonoid classes include flavonols, flavanones, catechins, anthocyanins, isoflavones, dihydroflavonols and chalcones.

Flavonoids, a subclass of polyphenols, are a group of phytochemicals that are among the most potent and abundant antioxidants in our diet. The flavonoids are further divided into subclasses based on slightly different chemical structures. Although more than 4000 flavonoids have been identified, several appear to be important components of many fruits and vegetables.

A group of secondary compounds produced by plants and important in chemical identification of those plants; believed to be contained in petals that reflect ultraviolet patterns and thus an element in pollinator attraction.

Water soluble plant pigments that function as antioxidants and protect plants from damaging free radicals. Major dietary sources of flavonoids include fruit and fruit products, tea, and soy.

A group of compounds widely distributed in plants which have a characteristic molecular structure. They have been found to have many beneficial activities, such as anti-inflammatory and anti-carcinogenic properties.

A broad class of compounds found in a wide variety of plant-based foods that impacts the flavor of the plant and may have beneficial health effects when consumed.

Phenolic compounds related to flavones. They have hydroxyl, methoxyl, or sugar groups substituted for some of the hydrogen atoms of the flavone.

a group of aromatic compounds that includes common pigments; for example anthocyanins, which are the soluble glycoside pigments that produce red and blue colouring in plants.

A class of plant secondary metabolites based around a phenylbenzopyrone structure. Flavonoids are most commonly known for their antioxidant properties, protecting against oxidative and free radical damage. Flavonoids are part of a broader class of compounds known as polyphenols.

also known as bioflavonoids, which are protective antioxidants found in fruits.

Any of a large group of plant substances that includes the anthocyanins.

plant pigments that exert various physiological effects in the human body

constituents of plants with a variety of properties

natural polyphenolic molecules common to most flowering plants (both flowers and foliage). These pigment compounds make up the largest group of antioxidant compounds in the polyphenol family. Anthocyanidins, proanthocyanins, and phenolics are types of flavonoids. One characteristic of nearly all flavonoids is that they enhance the functionality of vitamin C, itself a powerful antioxidant.

Flavonoids are phytochemicals that act as antioxidants and are found in different types of foods including soy and dark chocolate.

Are chemicals that help improve circulation, cut blood pressure, and may provide other health benefits. Flavonoids are protective antioxidants that are found in chocolate, green tea, and red wine. The ancient Aztecs sang these words: "I drink chocolate, it makes me happy, my heart rejoices." This may not be a metaphor.

A family of antioxidant phytonurtients found in plant-derived foods, such as citrus fruits (bioflavonoids), red grapes and red wine (anthocyanins), bilberries (anthocyanoisides), and grape seeds (proanthocyanins).

Chemical compounds found in many herbal drugs. Flavonoids may help fight off infections and clear the body of harmful free radical molecules.

Substances found in fruits and vegetables. Flavonoids give these foods their color and taste. Flavonoids are also powerful antioxidants. See also Anthocyanins; Carotenoids; Catechins; Quercetin.

Natural healing compounds in fresh fruit and vegetables

A bunch of compounds extensively distributed in plants that have a characteristic molecular structure.

A group of anti-inflammatory compounds, which include the anthocyanins, aurones, chalcones, flavones, flavanones, and flavonols. Usually occur in combination with sugars as glycosides. Not found in algae, fungi and bacteria but in all other vascular plants and bryophytes. Some flavonoids act as pigments in flowers, as phytoalexins, and in the control of IAA activity. Very good for blood circulation.

A category of phytochemicals, which are beneficial to the health of humans that consume them. Hundred of flavonoids are naturally produced (by plants) in common human foods.

A group of chemical compounds found in all plants, most notably fruits, vegetables, nuts, seeds, and roots. Flavonoids are divided into 5 categories: flavonols, flavones, flavanones, flavan-3-ols, and anthocyanidins. Flavonoids are most commonly known for their antioxidant activity.

A class of naturally occurring plant compounds that function as antioxidants. Purple grape juice contains flavonoids, as does red wine.

Plant compounds that protect against free radical damage and appear to have antiviral, anti-inflammatory, anti-allergic, and anti-carcinogenic properties in humans.

A constituent of Ginkgo biloba extract that has been found to reduce the level of free radicals by decreasing cell membrane lipid peroxidation.

any of a group of plant pigments found in many foods that are thought to help protect the body from cancer. find all NHC pages containing: flavonoids