Colored plant pigments with remarkable antioxidant properties.
Flavonoids are a vital subclass of polyphenols with a distinctive chemical structure containing two benzene rings connected by a heterocycle. They often color fruits and vegetables.
Flavonoids represent over 50% of consumed polyphenols. Their distinctive chemical structure confers a particularly effective antioxidant capacity.
Strengthening artery walls and protecting the cardiovascular system.
Regularly incorporate flavonoid-rich foods into main meals, especially colorful fruits and dark-colored vegetables. Flavonoids are heat-sensitive: prefer raw or lightly cooked intake. Diversify sources for various types.
Flavonoids are health-colored pigments protecting our blood vessels.
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