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. Good sources of flavonoids include all citrus fruits, berries, ginkgo biloba, onions (particularly red onion), parsley, pulses, tea (especially white and green tea), red wine, seabuckthorn, dark chocolate, tomatoes, Pears, Apricots, Blueberries, raspberries as well as strawberries, Dark beans and pinto beans, Cabbage, [[almonds]], Apples. all flavonoids share a common chemical structure: C6-C3-C6. flavonoids can be further distinguished: flavonols, flavones, [[isoflavones]], flavanones, anthocyanidins, and flavanols<br>
==Special Precautions of Flavanoids :==
* The only flavonoid shown to have negative side-effects in humans is catechin; large doses may cause fever, anemia and hives, but these symptoms are ameliorated once catechin supplementation is discontinued. Flavonoids often work in conjunction with vitamin C; large amounts can help improve the absorption of vitamin C in the body.Flavonoids may interact with some drugs used to treat shingles and chickenpox, such as acyclovir. Patients taking these drugs should consult with a licensed health care provider before taking flavonoid supplements. As always, patients should speak with a licensed health care practitioner before taking flavonoids or any other dietary supplements or herbal remedies.