Flavanoids

Flavonoids are a diverse group of polyphenolic secondary metabolites found in plants. They are characterized by a common basic structure consisting of fifteen carbon atoms, arranged in two phenyl rings joined by a three-carbon chain. This structural framework is often referred to as the C6-C3-C6 skeleton. There are over 6,000 known flavonoids, and they are widespread in fruits, vegetables, grains, bark, roots, stems, flowers, and tea.

These plant compounds are known for their antioxidant properties, meaning they can help protect cells from damage caused by free radicals. This protective effect is thought to contribute to the various health benefits associated with diets rich in flavonoids. Different subclasses of flavonoids exist, including flavanols, flavones, flavonols, flavanones, isoflavones, and anthocyanidins, each with slightly different chemical structures and found in varying plant sources.

For example, anthocyanidins are responsible for the red, purple, and blue colors of many fruits and vegetables like blueberries and red cabbage. Flavanols are found in green tea and cocoa. Isoflavones, a type of flavonoid, are prevalent in soy products. Research into the specific roles and health implications of different flavonoids is ongoing, but their presence in plant-based foods is widely recognized as beneficial for human health. They play a role in plant physiology, such as pigmentation, UV protection, and defense against pathogens.