Bioflavonoids

Bioflavonoids are flavonoids from a wide range of plant foods, credited with beneficial health effects in epidemiological and emerging clinical research. This older collective term covers the diverse pigments and antioxidants abundant in citrus fruits, berries, tea, cocoa, and vegetables, associated with cardiovascular, anti-inflammatory, and vascular benefits. They contribute colour, astringency, and bitterness to foods, shaping sensory character alongside their health reputation. The term persists in supplement marketing more than in current scientific literature, where specific subclasses such as flavonols, flavanones, and anthocyanins are preferred for precision in research and labelling.