flavonoids

Compounds widely distributed in nature as pigments in flowers, fruit, vegetables, and tree barks. Chemically they are glycosides of flavones; the sugar moiety may be either rhamnose or rhamnoglucose, and depending on the different reactive groups in the flavone may be flavonols, flavanones, flavonals, or isoflavones.

Some of the flavonoids have pharmacological actions, but they are not known to be dietary essentials, although claims have been made (they were at one time classified as vitamin P), and are sometimes called bioflavonoids. They may make a contribution to the total antioxidant intake, and some are phytoestrogens.

A group of substances containing the plant pigment flavone. There is no known human requirement for them. They have a constrictor effect on the capillary bed and decrease permeability of blood vessels. Some beneficial effects of flavonoids have been described in the treatment of bruises, contusions, and sprains. Also known as bioflavonoid.

A group of phenolic compounds that make up a majority of those compounds found in red wine. Flavonoids are responsible for astringency, bitterness, color, some flavors and odors (like vanillin), and antioxidant activity (which helps wine age well).