Flavonoids in food and their health benefits

Increasing rates of chronic disease worldwide have necessitated various searches for healthy nutrition. In this context, the concept of functional food has gained importance. Functional foods are food or food ingredients that provide additional benefits to human physiology and metabolic functions beyond the basic nutrition of the body, which are effective in protecting against disease and achieving a healthier life. The health effects of polyphenols considered to be functional food components have been demonstrated in vitro studies. Most of the polyphenols investigated are flavonoids in recent years. Flavonoids are noted for their antioxidant, antimutagenic, antiproliferative, antitumor, antiviral and antiinflammatory properties. Today more than 5,000 flavonoids are defined, including fruits, vegetables, cereals, tea, red wine and cocoa. The aim of this study is to emphasize the effects of flavonoids on human health, to give information about its properties, structure, mechanism of action, function and resources