Description: Flavonoids are a class of secondary metabolites found in plants characterized by a chemical structure based on a flavone skeleton. These compounds are widely recognized for their antioxidant properties, meaning they can neutralize free radicals in the body, thereby contributing to cellular protection and reducing the risk of chronic diseases. Flavonoids are found in a variety of foods, especially fruits, vegetables, tea, and wine, and are responsible for many of the vibrant colors presented by these plants. In addition to their antioxidant properties, flavonoids also exhibit anti-inflammatory, antiviral, and anticancer effects, making them an area of interest in biomedical research and nutrition. Their relevance extends to bioinformatics, where computational tools are used to study their structure, function, and interactions with other biological compounds, thus facilitating the identification of new flavonoids and their potential applications in human health.
