Richard Icaré

Flavonoids are a large and diverse group of plant compounds that are naturally present in a wide variety of fruits, vegetables, grains, and other plant-based foods. These compounds are responsible for many of the vivid colours we see in flowers, berries, and leafy greens, playing a role not only in plant health but also offering numerous health benefits for humans. Structurally, flavonoids share a common backbone of carbon atoms arranged in a three-ring system, but their different configurations and modifications give rise to the broad classification of subclasses.
Due to their widespread presence and biological significance, flavonoids are often studied for their antioxidant, anti-inflammatory, and potential disease-fighting properties, making them a key focus in nutritional science and health-related research.