flavonoid

American  

[fley-vuh-noid] / ˈfleɪ vəˌnɔɪd /

noun

Biochemistry

1. any of a group of water-soluble, principally yellow polyphenols present in plants and having a structure similar to flavone: flavonoids are noted for their antioxidant, antiviral, anticancer, anti-inflammatory, and antiallergenic properties.

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flavonoid British  

/ ˈfleɪvəˌnɔɪd /

noun

1. any of a group of organic compounds that occur as pigments in fruit and flowers

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flavonoid Scientific  

/ flā′və-noid′ /

1. Any of a large group of water-soluble plant pigments that are beneficial to health. Flavonoids are polyphenols and have antioxidant, anti-inflammatory, and antiviral properties. They also help to maintain the health of small blood vessels and connective tissue, and some are under study as possible treatments of cancer.

2. Also called bioflavonoid

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Etymology

Origin of flavonoid

First recorded in 1945–50; flavon(e) + -oid

Example Sentences

Quercetin is a plant flavonoid found in fruits, vegetables, tea, and wine that can act as a powerful antioxidant and have anti-inflammatory properties.

From Science Daily • Dec. 25, 2025

A study showed that the total flavonoid content was four times higher in "ultra-premium" wines than in lower quality ones.

From Salon • Dec. 13, 2023

This flavonoid is found in many different plants, including apples, onions, citrus fruits, black tea, berries, capers and red wine.

From Seattle Times • Sep. 22, 2021

The researchers looked not only at total flavonoid consumption, but also at about three dozen specific flavonoid-containing foods.

From New York Times • Aug. 9, 2021

The only difference between cyanidin and delphinidin is that the latter has an extra oxygen atom on one of its rings, put there by an enzyme called flavonoid 3',5'-hydroxylase.

From Science Magazine • May 2, 2019