There has been increasing interest in the research of flavonoids from dietary sources, due to
growing evidence of the versatile health benefits of flavonoids through epidemiological
studies. As occurrence of flavonoids is directly associated with human daily dietary intake of
antioxidants, it is important to evaluate flavonoid sources in food. Fruits and vegetables are
the main dietary sources of flavonoids for humans, along with tea and wine. However, there
is still difficulty in accurately measuring the daily intake of flavonoids because of the …

Flavonoids are a group of bioactive compounds that are extensively found in foodstuffs of
plant origin. Their regular consumption is associated with reduced risk of a number of
chronic diseases, including cancer, cardiovascular disease (CVD) and neurodegenerative
disorders. Flavonoids are classified into subgroups based on their chemical structure:
flavanones, flavones, flavonols, flavan-3-ols, anthocyanins and isoflavones.