ingredient information
Flavonoids (or bioflavonoids) are a class of plant secondary metabolites. According to the IUPAC nomenclature,[1] they can be classified into: flavonoids, derived from 2-phenylchromen-4-one (2-phenyl-1,4-benzopyrone) structure isoflavonoids, derived from 3-phenylchromen-4-one (3-phenyl-1,4-benzopyrone) structure neoflavonoids, derived from 4-phenylcoumarine (4-phenyl-1,2-benzopyrone) structure. Flavonoids are most commonly known for their antioxidant activity. Flavonoids are also commonly referred to as bioflavonoids in the media – the terms are largely equivalent and interchangeable, for most flavonoids are biological in origin. Flavonoids are "the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants".[