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Flavonoids are a group of chemical compounds, low molecular weight phenylbenzopyrones, found in all vascular plants. In the diet, flavonoids are found in many fruits, vegetables, teas, wines, nuts, seeds, and roots. The term flavonoid refers to a class of plant secondary metabolites. According to the IUPAC nomenclature, they can be classified into:

• flavonoids, derived from the 2-phenylchromone (2-phenyl-1,4-benzopyrone) structure
• isoflavonoids, derived from the 3-phenylchromone (3-phenyl-1,4-benzopyrone) structure
• neoflavonoids, derived from the 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 – these terms are equivalent and interchangeable, since all flavonoids are biological in origin. Find more on flavonoids and isoflavonoids on the link of Wikipedia.

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