Blog — flavonoids

By Deanna Minich, PhD For years, I’ve been talking about “eating the rainbow” of colorful, whole, plant-based foods. Why? Because of the 5,000 to 10,000 of healthful compounds in plant foods called phytochemicals (1). These phytochemicals include compounds referred to as phenolic acids, lignans, alkaloids, flavonoids, carotenoids, isoflavones, and stilbenes, to name a few. Most people don’t know much about them because they aren’t listed on a food label, but what we know from scientific research is that they are just as important as any other nutrient. In fact, perhaps even more so, despite the fact we typically eat less...