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flavonoid    
黄酮类; 类黄酮

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  • Flavonoid - Wikipedia
    Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans [1]
  • Flavonoids: What They Are and Top Benefits
    Flavonoids are a type of phytochemical or plant chemical that are widely distributed in the plant kingdom They create the vibrant colors of many fruits, vegetables and flowers, and have been found to have a variety of health benefits
  • 10 Foods High in Flavonoids and Why You Need Them - WebMD
    Flavonoids are plant compounds with a variety of health benefits Many plant-based foods, as well as beverages such as tea and wine, contain flavonoids Many studies have shown the benefits of
  • Flavonoids: structure–function and mechanisms of action and . . .
    Flavonoids are polyphenolic phytochemicals produced in fruits, nuts and vegetables and dietary consumption of these structurally diverse compounds is associated with multiple health benefits including increased lifespan, decreased cardiovascular problems and low rates of metabolic diseases
  • Flavonoid | Definition, Types, Functions, Facts | Britannica
    flavonoid, any of a class of nonnitrogenous biological pigments extensively represented in plants Flavonoids are water-soluble phenolic compounds (having a –OH group attached to an aromatic ring) and are found in the vacuoles of plant cells More than 3,000 different flavonoids have been described
  • Flavonoids: What they are, benefits, foods, supplements, and more
    Research suggests that consuming foods containing flavonoids may have several health benefits The term flavonoids refers to a variety of compounds found in many fruits and vegetables This means
  • High diversity of dietary flavonoid intake is associated with . . .
    The aims of this study, therefore, were: (1) to estimate diversity of flavonoid intake across levels of total dietary flavonoids, individual flavonoid subclasses and flavonoid-rich foods, and then





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