Key Dietary Flavonoids: Insights into Their Structural Characteristics, Antioxidant and Anti-Inflammatory Activities, and Potential as Neuroprotective Agents
Abstract
Among natural products, polyphenols have drawn special attention due to their antioxidant properties and inherent anti-inflammatory mechanisms. Within polyphenols, flavonoids are particularly important because of their availability in natural sources and promising research results in both in vitro and in vivo studies. The wide range of potential health benefits associated with these molecules has led to an increase in consumption, both as ingredients and extracts, in dietary supplements. Four types of flavonoids that have experienced significant attention are flavonols, flavones, anthocyanins, and flavan-3-ols, including proanthocyanidins. The increasing consumer awareness of the cognitive health benefits associated with the antioxidant and anti-inflammatory properties of these flavonoids has led to a rise in demand for these molecules in products that promote healthy aging. This review aims to provide an overview of these four types of flavonoids, focusing on their structure, antioxidant role, anti-inflammatory properties and potential neuroprotective effects, addressing key health priorities for consumers.
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