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flavonoid/fla·vo·noid/ (fla´vah-noid) any of a group of compounds containing a characteristic aromatic nucleus and widely distributed in higher plants, often as a pigment; a subgroup with biological activity in mammals is the bioflavonoids.
Any of a family of yellow pigments which are chemically similar to tannins and somewhat similar in use; flavonoids have been used for bruising, hay fever and menorrhagia.
A family of biologically active polyphenolic compounds found in fruits (in particular in the pulp thereof), vegetables, tea and red wine, which are potent antioxidants and effective platelet inhibitors; a flavonoid-rich diet may protect against atherosclerosis and platelet-mediated thrombosis, due to flavonoids’ platelet-inhibition.
flavonoidBioflavonoid Nutrition Any biologically-active polyphenol found in fruits, especially in the pulp, vegetables, tea, red wine, which are potent antioxidants and platelet inhibitors
Metabolite from plant matter.
A food chemical that helps to limit oxidative damage to the body's cells, and protects against heart disease and cancer.
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