Flavonoids
People used flavonoids for dyeing purposes in ancient times. One example is the extracts of dyer’s weed used for yellow dyeing. These substances were initially called flavones (Latin flavus = yellow). As many further dyes with other colour tones were isolated and identified in more recent times, the collective term was extended to flavonoids. They form one of the largest subgroups of phenols and are the most important for nutrition.
Numerous foods and beverages such as fruit, vegetables, tea, cocoa and red wine contain considerable levels of flavonoids. They give fruits and vegetables such as cherries, raspberries, aubergines and red cabbage (anthocyanins) or also flowers their sometimes intense colour. Quercetin/kaempferol also belong to this group, protecting plants from UV radiation, among other things. Other flavonoids serve as protection against feeding damage and microorganisms. Flavonoids are therefore mostly found in greater concentrations in the outer layers, i.e. in the peel or husk parts of foods.
Flavonoids display strong antioxidant properties. In human nutrition, a high intake of flavonoid-rich foods is considered to support the immune defence. In animal nutrition, for example, a positive influence of dried grape pomace in the gut has been demonstrated (Gessner et al., 2013).
See also: Chokeberries, Polyphenols, Secondary plant compounds, Dried grape pomace, Anthocyanins
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