“…Dietary flavonoids also include the anthocyanins cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin together with the flavanones hesperetin and naringenin, the flavones apigenin and luteolin, and the flavonols myricetin, kaempferol, and quercetin (Grotewold, 2006b). Apart from antioxidant activities, food-derived flavonoids were shown to reduce the incidence of atherosclerosis (Terao, 2009), cancer (Clere et al, 2011), cardiovascular diseases (Bojić, 2011), diabetes (Zheng et al, 2011), thrombosis (Phang et al, 2011), inflammation in arthritis (Gonzalez et al, 2011), neurodegenerative diseases such as Alzheimer’s and Parkinson’s diseases (Mandel et al, 2011), obesity (Birari et al, 2011), hyperlipidemia (Wang et al, 2011), nerve injury (Jäger and Saaby, 2011) and hypertension (Cassidy et al, 2011). …”