Bioflavonoids

Bioflavonoids, also known as flavonoids or flavonoid polyphenols, are a diverse group of plant-derived compounds classified as polyphenols. They are widely distributed in fruits, vegetables, grains, and beverages such as tea and wine, contributing to the pigmentation, flavor, and health benefits of these foods.

Structurally, bioflavonoids are characterized by their polyhydroxyphenolic compounds with a basic aromatic ring structure consisting of two benzene rings (A and B) connected by a three-carbon chain forming a heterocyclic ring (C). Variations in hydroxylation, methylation, and glycosylation give rise to various subclasses including flavonols, flavones, flavanones, catechins, anthocyanidins, and isoflavones.

Bioflavonoids are recognized for their antioxidant properties, which help neutralize harmful free radicals in the body, potentially reducing oxidative stress and lowering the risk of chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders. Additionally, they exhibit anti-inflammatory, antiviral, and vasodilatory effects.

Research indicates that consuming a diet rich in bioflavonoids can support health by improving blood vessel function, reducing blood pressure, and preventing blood clots. However, the bioavailability of flavonoids varies depending on their form and the matrix in which they are consumed.

Although generally considered safe as part of a balanced diet, high-dose supplements of certain bioflavonoids may cause adverse effects or interact with medications, underscoring the importance of dietary sources rather than supplementation for obtaining these compounds.

Overall, bioflavonoids are bioactive compounds playing a significant role in plant physiology and human health, making them an important component of a healthy diet.