Compound Monograph

Flavonoids

Flavonoids are a large family of plant polyphenols responsible for many flower and fruit colours and much of the antioxidant activity of plant foods.

Work in progress

Classification

Flavonoids are a class of plant constituents. Ubiquitous polyphenol pigments with antioxidant, anti-inflammatory, and vaso-protective activity.

Phenolics Flavonoids

Where Does It Come From? (45)

Plants and supplements in the database that list flavonoids among their constituents.

Andrographis Andrographis paniculata Arjuna Terminalia arjuna Arnica Arnica montana Bacopa Bacopa monnieri Bearberry Arctostaphylos uva-ursi Black Horehound Ballota nigra Buchu Agathosma betulina Buckwheat Bupleurum Bupleurum falcatum Cacao Theobroma cacao Calendula Calendula officinalis Chaste Tree Vitex agnus-castus Chinese Skullcap Scutellaria baicalensis Citrus Clavo Huasca Tynanthus panurensis Couchgrass Elytrigia repens Damiana Turnera diffusa Dandelion Taraxacum officinale Ephedra Ephedra sinica Fennel Foeniculum vulgare Feverfew Tanacetum parthenium Fruits, vegetables, tea and many medicinal herbs Garlic Allium sativum German Chamomile Matricaria chamomilla Globe Artichoke Cynara scolymus Graviola Annona muricata Greater Celandine Chelidonium majus Gynostemma Gynostemma pentaphyllum Hawthorn Crataegus oxyacantha Hops Humulus lupulus Kratom Mitragyna speciosa Licorice Glycyrrhiza glabra Marshmallow Althaea officinalis Milk Thistle Silybum marianum Olive Leaf Olea europaea OnionParsley Pau D'Arco Tabebuia impetiginosa Samambaia Polypodium leucotomos Sarsaparilla Smilax spp. Saw Palmetto Serenoa repens Stevia Stevia rebaudiana Stinging Nettle Urtica dioica Walnut Juglans nigra Yarrow Achillea millefolium

Research & Evidence

Flavonoids are a large and diverse family of polyphenolic plant compounds, comprising subclasses such as flavonols, flavones, flavanones, flavan-3-ols (catechins), anthocyanins and isoflavones. They contribute to the colours of many flowers and fruits and are among the most studied phytochemicals, valued for antioxidant and a wide range of other bioactivities in laboratory studies. They are consumed in substantial amounts from fruits, vegetables, tea, cocoa and herbal preparations. While epidemiological associations between flavonoid-rich diets and health are encouraging, evidence for isolated flavonoids as therapeutic agents is more limited.

Toxicity & Safety

As a broad class of common dietary plant compounds, flavonoids are generally regarded as low risk at the levels obtained from foods. Very high-dose concentrated supplements of individual flavonoids can behave differently and are less well characterised.