### phytochemical:

Flavonoid
* Some flavonoids work like calcium channel blockers to regulate intracellular calcium levels.
* act as negative regulators of auxin transport in vivo in Arabidopsis thaliana.
* also are one of the most powerful antioxidants
  - present in vegetables, nuts and seeds
  - help prevent cell damage and improve the absorption of certain nutrients
  - improve the integrity of blood vessels, and they decrease inflammation
  - tend to lowerblood sugar, and thus glycation
* apigenin and quercetin inhibit melanoma growth and metastatic potential.
* are a class of water-soluble plant pigments
  - group of naturally occurring compounds found in red wine
  - primary reason that red wine appears to lower the risk of heart disease
  - special class of phytochemicals that includes hundreds of different compounds
* are also an antioxidant that lessens the harmful effects of oxygen inthe body
  - important for human health
  - anti-inflammatory
* are antioxidants found in many foods
  - red grapes, red wine, peanuts and citrus fruit
  - that protect cells from becoming damaged
  - by far the most comprehensively investigated natural products
  - chemicals that occur naturally in many foods, including wine
  - compounds found in many foods
  - important to diabetics
  - mainly yellow coloured and normally bound to sugars
* are natural antioxidants
  - compounds found in fruits, vegetables, nuts and seeds
* are natural substances also found in fruits and vegetables, acting as antioxidants
  - naturally-occurring plant compounds that have antioxidant properties
  - nonnutritive compounds with antioxidant properties, occurring in plant foods
  - nontoxic and are responsible for some flower colors in plants
  - one of the largest classes of phenolics
  - part of a broader group of compounds that have antioxidant activity
  - plant pigments which are responsible for the colors of many fruits and flowers
  - potent antioxidants that prevent the formation of free radicals
* are powerful antioxidants found in tea, red wine, and certain fruits and vegetables
  - scavengers of free radicals
  - responsible for some of the anticancer benefits of fruits and vegetables
  - scavengers of superoxide anions
  - sensitive to light and absorb specific wavelengths
  - substances in plants that often have health benefits
  - the most abundant polyphenols in our diets
  - water-soluble and are found in the vacuoles of plant cells
* can also attach themselves to proteins, modulating the action of enzymes
  - prevent the release of histamine which causes congestion
* constitute one of the most characteristic classes of compounds in higher plants.
* display a wide range of pharmacological properties including anti-inflammatory.
* enhance vitamin C absorption and work with it to bolster capillary walls.
* glycosides from Cassia alata.
* have a long history of safety in Chinese medicine as well as in functional foods
  - primary function as antioxidants
  - some theoretical usefulness in the treatment of multiple sclerosis
* help to keep the blood thin, working in a manner similar to aspirin.
* improve capillary integrity and stabilize the collagen matrix.
* inhibit infectivity of tobacco mosaic virus.
* is pigment
* make vitamin C more effective so that the body requires lesser amounts of it.
* occur naturally in the cocoa plant as a way of protecting the plant.
* pigments in swallowtail butterflies.
* promote haustoria formation in the root parasite triphysaria versicolor.
* protect against stroke
  - maize DNA from UV damage
* provide flower petals with color, among other things.
* reduce the mutagenicity of ofloxacin in Euglena gracilis.
* scavenge free radicals and lessen the bad effects of inflammation.
* suppress the formation of thrombus, cataracts and cancer causing cells.