Main Article Content

Flavonoids as Nutraceuticals: A Review

AR Tapas
DM Sakarkar
RB Kakde


Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most ubiquitous groups of plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as “nutraceuticals”.

Keywords: Bioflavonoids, Structure-Classification, Nutraceuticals, Antimicrobial activities, Anti-oxidant activity, Metabolic effects

Tropical Journal of Pharmaceutical Research Vol. 7 (3) 2008: pp. 1089-1099

Journal Identifiers

eISSN: 1596-9827
print ISSN: 1596-5996