“…They are classified into many subclasses based on variation in the central carbon ring viz., flavanones, flavonols, flavones, flavan, isoflavones and anthocyanidins [ 89 ]. There has been accumulating scientific interest in the study range of flavonoids that demonstrate the following pharmacological functions: antioxidant [ 90 , 91 ], antidiabetic and anti-obesity [ 92 , 93 ], hypolipidemic [ 94 ], anti-inflammatory [ 95 ], antimicrobial [ 96 , 97 , 98 ], anticancer [ 99 , 100 , 101 ], anti-aging [ 102 ], antiallergic and antithrombotic [ 103 ], hepatoprotective [ 104 , 105 , 106 , 107 ], cardioprotective [ 108 ], neuroprotective [ 109 ], nephroprotective [ 110 ], protect from lung injury [ 111 ] and improving endothelial function, adjourning age-related cognitive and neurodegenerative diseases [ 112 , 113 ]. The evidence has validated that the prolonged consumption of dietary flavonoids at higher quantity has also produced minor side effects, which may arise due to the shortage of bioavailability and gut permeability as well as the greater metabolic rate [ 114 ].…”