IntroductionFlavonoids are found in many foods and beverages consumed regularly around the world. They are pigments found in plants and are a product of plant metabolism (Liu, 2013). Flavonoids can be found in many fruits and vegetables as well as tea, coffee and red wine (Corcoran, McKay & Blumberg, 2012). Flavonoids protect the plant and give it color (Liu, 2013). Many studies show that consuming flavonoids is also beneficial for human health. Research has shown that flavonoids can delay the onset, or even prevent, of certain cancers, cardiovascular diseases as well as certain neurodegenerative diseases (Huntley, 2009). Flavonoids may also be beneficial in defense against other diseases (Sinijia & Mishra, 2008). What are flavonoids and where are they found? As plants grow and develop, they create byproducts. Flavonoids are one of the products produced during plant metabolism. Flavonoids are a subgroup of a much larger category of phytochemicals (Corcoran, McKay & Blumberg, 2012). The largest group of phytochemicals is considered to be polyphenols and flavonoids are part of this group (Corcoran, McKay & Blumberg, 2012). Flavonoids are grouped into different types based on their molecular structure (Corcoran, McKay & Blumberg, 2012). In the typical American diet, there are six specific flavonoids; flavonols, flavanonones, anthocyanins, flavan-3-ols, flavones and isoflavones (Corcoran, McKay & Blumberg, 2012). There are many sources for each of the specific flavonoids and the sources contain several types. Flavonols are found in onions, kale, leeks, blueberries, red wine and tea (Corcoran, McKay & Blumberg, 2012). Common sources of flavanonones include tomato... middle of paper ......adesus, G., Castell, M. & Smith, MA (2008). Clinical benefit and preservation of flavonols in the manufacture of dark chocolate. Nutrition Review, 66 (11), 630-641. Prasain, JK, Carlson, SH and Wyss, JM (2010). Flavonoids and age-related diseases: risks, benefits and critical windows. Maturitas, 66, 163-171. Schneider, C. and Strawbridge, E. (2012). Chocolate and cardiovascular health. Integrative Medicine, 15 (10), 109-113. Liu, R.H. (2013). Food bioactive compounds and their health implications. Journal of Food Science, 78 (1), A18-A25. Eder, C. (2011). A wealth of health found in nuts. Life Extension Magazine, 17 (8), 1-4. Grace, MH, Massey, AR, Mbeunkui, F., Yousef, GG, & Lila, MA (2012). Comparison of health-relevant flavonoids in commonly consumed cranberry products. Journal of Food Sciences, 77 (8), H176-H183.