Flavonoids are a group of plant metabolites thought to provide health benefits through cell signalling pathways and antioxidant effects. These molecules are found in a variety of fruits and vegetables. They are polyphenolic molecules containing 15 carbon atoms and are soluble in water. They consist of two benzene rings connected by a short three carbon chain. One of the carbons in this chain is connected to a carbon in one of the benzine rings, either through an oxygen bridge or directly, which gives a third middle ring. The flavonoids can be divided into six major subtypes, which include chalcones, flavones, isoflavonoids, flavanones, anthoxanthins and anthocyanins. Many of these molecules, particularly the anthoxanthins give rise to the yellow color of some petals, while anthocyanins are often responsible for the red color of buds and the purple-red color of autumn leaves.<br>
See also :
* [[Isoflavones]]
==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.
==References==
''https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926454/''
{{headers}}
[[Category:Treatments]]
[[Category:Flavonoids]]
[[Category:Phytonutrients]]