Flavonoids are a type of plant-based organic compounds that belong to a class of secondary metabolites known as polyphenols. These compounds are widely distributed in the plant kingdom and are responsible for the pigmentation responsible for many of the distinctive colors in fruits, vegetables, flowers, and plants. Flavonoids play a crucial role in the growth, development, and reproduction of plants.
Chemically, flavonoids are composed of two aromatic rings (A and B), linked together by a three-carbon chain (C). The presence and arrangement of hydroxyl (-OH) and other substituents on these rings differentiate various subclasses of flavonoids, such as flavones, flavanones, flavonols, flavanols, isoflavones, and anthocyanins.
Besides their contribution to the visual appeal of plants, flavonoids possess important biological properties. They are known for their antioxidant properties and can scavenge harmful free radicals, potentially reducing oxidative stress and protecting cells from damage. Flavonoids also exhibit anti-inflammatory, antiviral, anticancer, and cardiovascular health-promoting effects. Many studies have linked the consumption of flavonoid-rich foods to a reduced risk of chronic diseases, including cardiovascular diseases, cancer, and neurodegenerative disorders.
Flavonoids are commonly consumed through a varied diet that includes fruits, vegetables, whole grains, legumes, and herbs. They are absorbed in the small intestine and enter the systemic circulation, exerting their beneficial effects throughout the body. However, their bioavailability can be influenced by factors such as food processing, cooking, and individual variations in metabolism.
