* Flavonoids, also referred to as bioflavonoids, are polyphenol antioxidants found naturally in plants. Flavonoids are plant nutrients that when consumed in the form of fruits and vegetables are non-toxic as well as potentially beneficial to the human body. Flavonoids are widely disbursed throughout plants and are what give the flowers and fruits of many plants their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Though research shows flavonoids alone provide minimal antioxidant benefit due to slow absorption by the body, there is indication that they biologically trigger the production of natural enzymes that fight disease.
* The flavonoids consist of 6 major subgroups: chalcone, flavone, flavonol, flavanone, anthocyanins and isoflavonoids.Together with carotenes, flavanoids are also responsible for the coloring of fruits, vegetables and herbs.
* Flavones and [[isoflavones]] may play a prominent role in cancer prevention since these compounds are found in numerous plants that are associated with reduced cancer rates.
* The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or [[soybean]].
* Scientists at the University of California at Los Angeles (UCLA) have discovered that two plant-derived bioflavonoids, catechin and naringenin, display powerful antiviral activity on tissue culture infected with [[hepatitis C]].