Flavonoids are a group of more than 10,000 polyphenolic compounds that are found in foods of plant origin. Broadly they can be divided into six major classes, namely, flavanones, anthocyanidins, flavan-3-ols, flavonols, isoflavones, and flavones. The growing evidence of the versatile health benefits of flavonoids including cancer prevention has generated a tremendous interest in the research related to dietary sources of flavonoids. This introductory chapter will discuss the six major classes of flavonoids and the natural sourness of these compounds.
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