Flavonoids and Their Dual Anti-inflammatory and Antioxidant Potentials

Abstract

Favonoids are naturally occurring polyphenolic compounds found in fruits, vegetables, tea, cocoa, legumes and medicinal plants. They possess metabolic, anti-inflammatory, and antioxidant qualities. Flavones, flavanols, flavanones, flavan-3-ols, anthocyanins, and isoflavones are some of the subclasses of flavonoids. Their biological activities include cellular metabolism, endothelial function, oxidative stress, and inflammatory signaling. Experimental and epidemiological research provide signs of beneficial health impacts.

The flavonoids are plant-based naturally occurring substances, a part of the polyphenol class that act as powerful antioxidant and anti-inflammatory. It supports overall human health by helping protect the body from cell damage and chronic illnesses. These include a broad class of naturally occurring substances found in plants having a variety of phenolic structures. Fruits (berries, apples and cherries), vegetables (onions, spinach, beans, olives), cocoa, green and black tea, are the primary sources of flavonoids. Flavonoids' physicochemical and structural characteristics affect how they are absorbed, digested, and transformed biochemically.¹