* 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]].
* Anti-inflammatory : The molecular mechanisms involved in the anti-inflammatory effect of flavonoids might include the inhibition of pro-inflammatory enzymes, such as COX-2 and iNOS; and cytokines, the inhibition of NF-κB, AP-1 and mitogen-activated protein kinase (MAPK).
* Flavonoids from fresh vegetables and fruits lower vascular disease risk.
* Dietary flavonoids lower heart disease and stroke risk by nearly twenty percent.
* Brain Health : Flavonoids increase neurogenesis in the hippocampus of stressed rats, possibly by increasing blood flow to the brain and/or increasing levels of brain-derived neurotrophic factor (BDNF).BDNF is a remarkable rejuvenator in several respects. In your brain, BDNF not only preserves existing brain cells, it also activates brain stem cells to convert into new neurons and effectively makes your brain grow larger.
==Food Sources==
The major sources of flavonoids are fruit products (e.g. citrus fruits, rosehip, apricot, cherry, grapes, black currant, bilberry, apple), vegetables (e.g. onion, green pepper, broccoli, tomato, spinach), beverages (red wine, coffee, tea), cocoa bean, soy products and herbs (Basil, chives, cilantro, dandelion, dill weed, garlic, ginger, turmeric). They are found in all plant tissues, where they are present inside the cells or on the surfaces of different plant organs.