“…These free radicals are reduced by flavonoids (Tattini et al, ; Treutter, ). In addition, flavonoids also have anti‐tumor (Falcone Ferreyra et al, ; Middleton, Kandaswami, & Theoharides, ; Russo, Russo, & Spagnuolo, ), anti‐inflammatory (Cheng, Zhang, Gao, & Zhang, ; Cho et al, ), anti‐allergic (Kritas et al, ), anti‐thrombotic (Lee, Ku, & Bae, ), anti‐diabetic (Gaur, Yadav, Verma, Yadav, & Bhakuni, ) and anti‐atherosclerotic activities (Salvamani, Gunasekaran, Shaharuddin, Ahmad, & Shukor, ).…”