pFlavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6-C3-C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins e.g., epigallocatechin 3-gallate from green tea, the flavones e.g., apigenin from celery, the flavonols e.g., quercetin glycosides from apples, berries, and onion, the flavanones e.g., naringenin from citrus, the anthocyanins e.g., cyanidin-3-O-glucoside from berries, and the isoflavones e.g., genistein from soya beans. Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonst