A type of plant compound (found in fruits and vegetables) that helps protect cells and has antioxidant properties.
From bio- (life) + flavin (a type of chemical) + -oid (resembling). Term from mid-1900s as scientists isolated plant compounds and classified them chemically.
Bioflavonoids are why eating colorful fruits and vegetables is healthy—the bright colors come from these compounds that protect the plant from sun damage and can help protect your cells too.
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