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Flavanoids | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Flavanoids

Flavonoids are a group of plant metabolites that provide health benefits through cell signalling pathways and antioxidant effects. These are a diverse group of phytonutrients found in almost all fruits and vegetables. Flavonoids are responsible for the vivid colors in fruits and vegetables. They are polyphenolic molecules containing 15 carbon atoms and are soluble in water. These types of flavonoids are well-known for their antioxidant properties. They may help manage symptoms of cardiovascular disease. They are found in foods such as onions, kale, grapes and red wine, tea, peaches, berries, tomatoes, lettuce. Most common benefits at of flavonoids are reduced risk of cancer, heart disease, asthma, and stroke. They may play a special role in protecting the brain.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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