Flavonoid

Flavonoids are a group of chemical compounds naturally found in certain fruits, vegetables, teas, wines, nutss, seeds, and roots. Although not considered vitamins, flavonoids have a number of nutritional functions have been described as biological response modifiers; most act as antioxidants, and some have anti-inflammitory properties. Flavonoids have been shown to prevent or slow the development of some cancers. Cocoa has been found to have nearly twice the antioxidants of red wine and up to three times those found in green tea. Flavonoids are usually subdivided into 5 subgroups:

• Flavonols: Quercetin, Kaempferol, Myricetin, Isorhamnetin \n*Flavones: Luteolin, Apigenin \n*Flavanones: Hesperetin, Naringenin, Eriodictyol \n*Flavan-3-ols: (+)-Catechin, (+)-Gallocatechin, (-)-Epicatechin, (-)-*Epigallocatechin, (-)-Epicatechin 3-gallate, (-)-Epigallocatechin 3-gallate, Theaflavin, Theaflavin 3-gallate, Theaflavin 3'-gallate, Theaflavin 3,3' digallate, Thearubigins \n*Anthocyanidins: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin

External links

\n*USDA Database of Flavonoid content of food (pdf)\n*Flavonoids (chemistry)\n*Cornell news on Cocoa \n