Flavonoids are organic compounds that occur naturally in plants. More than five thousand flavonoid compounds exist in nature, but those found in foods fall into six major categories: flavonols, anthocyanidins, isoflavones, flavan-3-ols, flavones, and flavonones. The compounds in these categories are of interest because of their potential health benefits. This 4-page fact sheet was written by Inbar Schapsis and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2014.
http://edis.ifas.ufl.edu/fs244