A plant compound that gives fruits and vegetables their bright colors and has antioxidant properties that may help protect your body's cells.
From bio- (life) + flavonoid (from Latin flavus meaning yellow, referring to pigment compounds). The term emerged in mid-20th century nutritional science as researchers identified health-beneficial plant pigments.
Bioflavonoids are why blueberries are blue and why eating colorful vegetables is actually healthy—the pigments that make plants pretty are literally designed to protect plant cells from sun damage, and they may help protect us too!
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