The main function of flavonoids is to protect plants, and, at the cellular level, to serve as cell cycle regulators. Supplied with food for the human body, the flavonoids exhibit high biological activity and display antioxidant, anti-inflammatory and antiallergic properties. Among the many benefits attributed to flavonoids are reduced risk of cancer, heart disease, asthma, and stroke. They may play a special role in protecting the brain. flavonoids, like other antioxidants, do their work in the body by corralling cell-damaging free radicals and metallic ions. The main dietary sources of flavonoids include tea, citrus fruit, citrus fruit juices, berries, red wine, apples, and legumes. Individual flavonoids intakes may vary considerably depending on whether tea, red wine, soy products, or fruit and vegetables are commonly consumed.