Abstract
Food flavonoids form an important class of dietary phytochemicals with numerous health benefits to humans. Their mode of action is related to the inhibitory activities that they possess. They are commonly prevalent in both fruits and vegetables as plant-derived beverages. Different classes of flavonoids exhibit various antioxidative, antiinflammatory, and antiallergic activities while some other flavonoid compounds show possible antiviral activities. These are also known to be effective anticancerous agent leading to apoptosis by arresting cell cycle and reduction of prominent enzymes causing tumors. However, they are of concern because of their low bioavailability that affects their efficacy and toxicity. Therefore factors that discuss physicochemical and biological attributes of various classes of flavonoids including extraction, characterization, and clinical and pharmacological applications are to be studied and taken into consideration.
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