The scientific community continues to take interest in the types and levels of flavonoids in
foods because of the consistent evidence regarding beneficial health effects of dietary …

• Release 3.1 (June 2013)–Flavonoid content of 506 food items. Data were added for
several different types of table olives and olive oils plus additional data on blueberries …

• Release 3.1 (June 2013)–Flavonoid content of 506 food items. Data were added for
several different types of table olives and olive oils plus additional data on blueberries …

The USDA Special Interest Database for flavonoid content of selected foods contains 26
most abundant compounds within 5 predominant subclasses of flavonoids–flavonols …

Flavonoids are polyphenolic compounds that occur ubiquitously in foods of plant origin.
Over 4000 different flavonoids have been described. They may have beneficial health …

Numerous observational and intervention-based human studies support the notion of a
beneficial role for dietary flavonoids in human health. Despite these studies, it is not yet …

We describe foods on the National Cancer Institute (NCI) semiquantitative food frequency
questionnaire with respect to their botanical taxonomic classification and the likely presence …

Flavonoids are plant phytochemicals that cannot be synthesized by humans. The six classes
of flavonoids (flavanones, flavones, flavonols, isoflavonoids, anthocyanins, and flavans) vary …

Background Flavonoids are a group of phenolic secondary plant metabolites that are
ubiquitous in plant-based diets. Data from anthropological, observational and intervention …

High dietary intake of fruits and vegetables is consistently associated with a reduced risk of
common human cancers, including cancers of the lung, breast, prostate, and colon. It is …