Flavonoid Basics: Chemistry, Sources, Mechanisms of Action, and Safety

Abstract

In our efforts to understand how various dietary factors can influence the risk and progression of chronic disease, much recent research has focused on phytochemicals. Phytochemicals are defined as nonessential nutrients found in plant-based food, many of which have been established as bioactive and thus may affect human health (1). The largest group of phytochemicals is the polyphenols, comprised principally of the flavonoids, which are characterized chemically by two benzene rings joined by a linear carbon chain. Evidence from observational studies indicates that regular consumption of foods containing flavonoids may reduce the risk several chronic conditions, including neurodegenerative diseases (2), atherosclerosis (3), and certain forms of cancer (4). These results have generated considerable interest in flavonoids, although much basic information about their nutrient characteristics in humans remains limited, e.g., their bioavailability and metabolism, interactions with other dietary factors, mechanisms of action, and intakes associated with specific health outcomes. Although flavonoids are commonly defined as dietary antioxidants and their putative health benefits commonly attributed to this mechanism, it now appears their principal actions are mediated in vivo via other biochemical and molecular pathways (5).

KEYWORDS:

• bioavailability
• chemistry
• flavonoids
• mechanisms
• metabolism
• safety

Acknowledgments

Support for this report was provided by the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS) under Cooperative Agreement No. 58-1950-001. The content is solely the responsibility of the authors and does not necessarily represent the official views of the USDA.

Notes

*Only the three most abundant flavonoid subclasses are listed for each food.

†Tea, 236.6 mL serving size.

‡Wine, 150 mL serving size.

^§Nuts, 30 g serving size.

^‖Fruits, 150 g serving size.

^¶Vegetables, 100 g serving size.