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Flavonoids in Food and Their Health Benefits

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Abstract

There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. As occurrence of flavonoids is directly associated with human daily dietary intake of antioxidants, it is important to evaluate flavonoid sources in food. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of existence of flavonoids from various food sources, the diversity of dietary culture, and the occurrence of a large amount of flavonoids itself in nature. Nevertheless, research on the health aspects of flavonoids for humans is expanding rapidly. Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some flavonoids exhibit potential for anti–human immunodeficiency virus functions. As such research progresses, further achievements will undoubtedly lead to a new era of flavonoids in either foods or pharmaceutical supplements. Accordingly, an appropriate model for a precise assessment of intake of flavonoids needs to be developed.

Most recent research has focused on the health aspects of flavonoids from food sources for humans. This paper reviews the current advances in flavonoids in food, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.

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Authors and Affiliations

  1. South China Institute of Botany, The Chinese Academy of Sciences, Guangzhou ReYiJu, 510650, The People’s Republic of China

    L. H. YAO & Y. M. JIANG

  2. Food Research Center, Agriculture and Agri-Food Canada, 93, Stone Road West, Guelph, Ontario N1G 5C9, Canada

    L. H. YAO & J. SHI

  3. Laboratorio de Fitoquímica, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia, 30080, Spain

    F. A. TOMÁS-BARBERÁN

  4. Food Science and Technology, School of Land and Food Sciences, The University of Queensland, Gatton, Queensland, 4343, Australia

    N. DATTA

  5. Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Muang, Phitsanulok, 65000, Thailand

    R. SINGANUSONG

  6. Imperial Flavours Inc., 7550, Torbram Road, Mississauga, Ontario L4T 3L8, Canada

    S. S. CHEN

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YAO, L.H., JIANG, Y.M., SHI, J. et al. Flavonoids in Food and Their Health Benefits. Plant Foods Hum Nutr 59, 113–122 (2004). https://doi.org/10.1007/s11130-004-0049-7

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