Flavonoids are any class of non-nitrogenous biological pigments which are found extensively in plants, fungi and algae. More than 3000 different flavonoids have been identified.
Potent secondary metabolites such as flavonoids, tannins and other various biological pigments are sequestered in the vacuoles of plants, fungi, algae and certain other organism to protect the cell from self-toxicity.
There are many notable and likely familiar members of flavonoids giving pigment to a great variety of plants. The pigments can be found in flower petals, bulbs, barks, roots, foliage, fruit skins and more. They affect how plants interact with the nitrogen-fixing bacteria in their roots. There are many notable and likely familiar members of flavonoids giving pigment to a great variety of plants. The pigments can be found in flower petals, bulbs, barks, roots, foliage, fruit skins and more. They affect how plants interact with the nitrogen-fixing bacteria in their roots.
Flavonoids and flavonols are typically yellow or ivory-colored pigments. Anthoxanthins are typical for the yellow in flower petals. Anthocyanins are known for producing the red in buds and young shoots as well as the purple and purple-red in autumn leaves and cannabis inflorescence.
The colors flavonoids produce in flowers play an important role in the attraction of pollinators such as bees and butterflies, implementing fertilization. The brightly colored fruits help attract seed dispersing animals to further help with fertilization.
There is a relatively minimal and limited occurrence of flavonoids in animals, which is derived from their consumption of eating pigmented plants and fruits.
Foods rich in flavonoids include: onions, parsley, blueberries, bananas, dark chocolate, red wine and more. They naturally occur in fruits, vegetables, chocolate, and beverages like tea and wine.
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