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  • Aynsley Fisher

Preventing Disease With Phytonutrients: Flavonoids

FLAVONOIDS (Antioxidants/ Polyphenols)

Anti-cancer, anti-allergic, anti-viral, anti-inflammatory

Typically biologically active water-soluble plant compounds (such as the anthocyanins and flavones) that include pigments ranging in color from yellow to red to blue and occur especially in fruits, vegetables, and herbs (such as grapes, citrus fruits, peppers, and dill).


Promotes cardiovascular health, anti-inflammatory, anti-allergic, anti-toxic, protects against cancer and osteoporosis. May help relieve eczema, hay fever, sinusitis and asthma. Most abundant flavonoid. Found in apples (Fuji have the most antioxidants), tea, nuts, berries, onion, cauliflower, cabbage.


Promotes heart health. A strong antioxidant. Found in cocoa, tea, grapes.

Anthocyanins (Red/ Purple/ Blue)

Promote blood vessel health. Responsible for red, blue and purple pigments. Found in blueberries (the top ranked food for antioxidants), blackberries, acai, plums, cranberries, raspberries, red onions, red potatoes, radishes, strawberries. Derived from anthocyanidins.


Protects against oxidative damage, promotes heart health, protects against cancer and tumor growth, anti-histamine, found in the skin and seeds of grapes and in red wine.


Promotes vascular health, protects against cancer, anti-inflammatory, anti-histamine, cholesterol lowering properties. Found in the white pulp of lemons and oranges.


Phytoestrogen, protects against breast cancer, promotes bone and joint health. Found in soybeans.

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