“…HAC AO flavonoids are able to combat bacterial infection with their antioxidation function, by reducing the free radicals and lipid peroxidation to inhibit oxygen-derived radicals or nitrogen-derived radicals to avoid oxidative damage ( Kamdi et al, 2021 ; Palierse et al, 2021 ) In addition, this antibacterial activity mainly relies on the phenolic hydroxy group of flavonoid compounds, such as quercetin and hyperoside ( Figures 3C , 4A ) ( Xie et al, 2015 ). For the HAC AI flavonoids, the major anti-inflammatory modes of flavonoid compounds are inhibition of protein kinases (COX, cyclooxygenase, LOX, lipoxygenase and PLA2, phospholipase A2), inflammatory factors (IL-1, IL-4, IL-10, and IL-13) and related transcription factors (NF-ÎșB, GATA-3, and STAT-6) ( Park et al, 2018 ; Ren et al, 2019 ; Kamdi et al, 2021 ; Miao et al, 2021 ). The anti-inflammatory flavonoid compounds include apigenin, baicalein, baicalin, luteolin, lonicerin, tamarixetin, rutin, phloridzin, isoliguirtigentin, puerarin, and catechin ( Table 1 ).…”