Flavonoids are a type of polyphenol found in plants and plant-derived foods. There are six major classes of flavonoids, including flavones, isoflavones, and catechins.
Flavonoid intake is associated with reduced risk of coronary artery disease and mortality, stroke risk incidence of lung and rectal cancers. As antioxidants and anti-inflammatory chemicals, flavonoids may be beneficial in treatment of inflammatory diseases such as COPD and rheumatoid arthritis, and prevention of inflammatory diseases such as asthma.
Onions, curly kale, leeks, broccoli, blueberries, red wine, tea, parsley, celery, citrus fruit
The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition 2