Flavonoids and their glycosides are the chief constituents of polyphenols that are present in edible plants such as fruits, vegetables, nuts, seeds, tea, olive oil, and red wine. These natural products were known for their beneficial effects on health a long time before flavonoids were isolated as effective compounds. Certain plants and spices containing flavonoids have been widely used for
... [Show full abstract] thousands of years in traditional folk medicine. Flavonoids are diphenylpropane derivatives that exert a wide range of biochemical and pharmacological effects (Middleton et al., 2000). Their antioxidant properties, cytostatic effects in tumorigenesis, and ability to inhibit a broad spectrum of enzymes, such as protein kinase C, tyrosine protein kinase, and topoisomerase II, have led researchers to regard these compounds as potential anticancer agents. These findings have also led some health-conscientious individuals to increase the consumption and use of dietary supplements containing high concentrations of plant flavonoids. These data have also prompted medicinal chemists.