**Flavonoids: Important Biocompounds in Food**

Saul Ruiz‐Cruz, Saraí Chaparro‐Hernández,

Karen L. Hernández‐Ruiz, Luis A. Cira‐Chávez,

María I. Estrada‐Alvarado, Laura E. Gassos Ortega,

José de Jesús Ornelas‐Paz and Marco A. Lopez Mata

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/67864

#### **Abstract**

Flavonoids are secondary metabolites in plants that show some desirable characteristics. These compounds can be grouped in different classes on the basis of their basic struc‐ ture. It has been reported that flavonoids are important for human health because of their antioxidant, antibacterial, antiviral, and anti‐inflammatory activities and because they act as free radical scavengers as they are potential reducing agents that protect from oxidative damage, which are conferred by the content of hydroxyl groups. In recent years, flavonoids have been investigated based on their ability to reduce the incidence of many diseases, to inhibit cell damage, to repair DNA process and to reduce oxidative stress. Besides, flavonoids have been demonstrated to have cardioprotective effects, have potential to improve coronary vasodilatation and prevent LDLs from oxidizing and also showed potential neuroprotective effects. Moreover, flavonoids have been used in the food industry due to their ability to preserve foods, to provide colour and flavour and to make dietary supplements, among other important industrial applications.

**Keywords:** biocompound, flavonoid, antioxidant
