Flavonoids are color-providing pigments and are categorized into seven 
subtypes: flavonols, flavones, flavonones, dihydroflavonols, isoflavonones, stillbenoids, and anthocyanins. Flavonoids are famous as “Vitamin P “.
Subtypes:
Over 4000 flavonoids have been isolated and the most common flavonoids are quercetin, quercetrin, rutin, hesperidin, myricetin, rutin, luteolin, apigenin, naringenin, fustin, eriocitrin, eriodictyl, delphinidins, catechin, epicatechin, gallocatechin, rhamnetin, resveratrol, kaempferol, and cyanidin.
Food Sources:
Fruits: acai berry, apple, bilberry, blueberry, cranberry, elderberry, figs, grapefruit, grapes, guava, kiwi, logan berry, nectarine, passion fruit, peach, olive, pear, persimmon, pitaya, pomegranate, raspberry, sea buckthorn, strawberry, and tamarillo.
Vegetables: artichoke, basil, beets, bell pepper, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, corn, coriander, cucumber, dill, eggplant, garlic, green beans, green peas, kale, leek, lettuce, onion, parsley, parsnip, potatoes, pumpkin, radicchio, radish, rhubarb, spinach, sweet potatoes and tomatoes.
Health Benefits:
- Are potent antioxidants.
- Show anti-inflammatory effects.
- Have anti-cancer properties.
- May help reduce blood sugar level (quercetin has an anti-diabetic effect by enhancing insulin production).
- May improve blood flow (epicatechin).
- Strengthen walls of the vessels.
- May alleviate allergies.
- May stimulate neurogenesis in multiple sclerosis (apigenin and luteolin).
- Enhance the immune system.
- Help reduce bad cholesterol.
- May demonstrate activity against HIV (quercetin).
- Enhance the absorption of vitamin C, improve its functions, and protect it from oxidation.
