A R Tapas1 
,
D M Sakarkar1,
R B Kakde2
For correspondence:- A Tapas Email: amit.tapas@gmail.com Tel:+91 07233 247308
Published: 20 September 2008
Citation: Tapas AR, Sakarkar DM, Kakde RB. Flavonoids as Nutraceuticals: A Review. Trop J Pharm Res 2008; 7(3):1089-1099 doi: 10.4314/tjpr.v7i3.11
© 2008 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most ubiquitous groups of plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as “nutraceuticals”.
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