author(s)
Aditi Vohra

abstract

Flavonoids are a diverse group of plant secondary metabolites widely distributed in edible horticultural produce such as fruits, vegetables, herbs and flowers. Renowned for their antioxidant, anti-inflammatory and anticancer properties, flavonoids play a pivotal role in promoting human health and preventing chronic diseases including cardiovascular disorders, cancer and neurodegenerative conditions. Classified into subclasses flavonols, flavones, flavanones, flavan-3-ols, anthocyanins and isoflavones, each exhibits distinct bioactivities that contribute to their therapeutic potential. However, their application in functional foods and nutraceuticals is often constrained by challenges such as low bioavailability, instability during food processing and formulation limitations.

This review highlights key horticultural sources of flavonoids, including apples, onions, berries, parsley, edible flowers and certain seeds and nuts. It also discusses the impact of food matrix, metabolism and processing techniques on flavonoid efficacy. To address utilization barriers, strategies like biofortification, encapsulation and advanced food technologies are being explored to enhance their nutritional and therapeutic potential. Ongoing research is crucial to improve flavonoid extraction, stability and targeted health outcomes. Collectively, integrating flavonoids into health-promoting products offers significant promise for advancing functional food development and improving public health.