“…Flavonoids are a family of phenolic substances sharing the same backbone structure of 2-pheny1-1,4-benzopyronemay, which are very abundant in nature, being accumulated in regular human diets including flowers ( Zhang and Ma, 2018 ), fruits ( Chang et al, 2018 ), vegetables, tea, wine ( Matveeva et al, 2018 ), and so on ( Szmitko and Verma, 2005 ). With the basic core scaffold, flavonoids have been demonstrated to exhibit relevant biological properties involving strong activity for anti-oxidant ( Pietta, 2000 ), anti-allergy ( Kawai et al, 2007 ; Castell et al, 2014 ), anti-inflammatory ( Nijveldt et al, 2001 ; Serafini et al, 2010 ; Matias et al, 2014 ), anti-microbial ( Cushnie and Lamb, 2005 ), and anti-obesity ( Hughes et al, 2008 ) effects.…”