Summary
This narrative review examines flavonoids—a diverse class of plant phenolic compounds (>8000 known)—and their antioxidant properties both in vitro and in vivo. Whilst in vitro antioxidant efficacy is well-established, the review highlights that human bioavailability is limited by extensive degradation of ingested flavonoids to phenolic acids. Evidence suggests that absorbed flavonoids and their metabolites contribute measurably to plasma antioxidant status and protect circulating lipids and cell membranes from oxidative damage.
Regional applicability
Flavonoids are ubiquitous in plant-based foods consumed globally, including within the United Kingdom diet. The findings on bioavailability and metabolic fate are directly applicable to UK nutritional epidemiology and dietary guidance, though the review does not address UK-specific food consumption patterns or policy contexts.
Key measures
In vitro antioxidant capacity, plasma antioxidant status, vitamin E levels in erythrocyte membranes and low-density lipoproteins, erythrocyte membrane polyunsaturated fatty acid preservation, flavonoid uptake and metabolism in humans
Outcomes reported
The review synthesises current knowledge on the structural aspects of flavonoids, their in vitro antioxidant capacity, and their in vivo antioxidant activity in humans. It documents how ingested flavonoids are metabolised and their effects on plasma antioxidant status, vitamin E sparing, and preservation of erythrocyte membrane integrity.
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