USDA Database for Flavonoid Content of Selected foods, Release 2.1
The scientific community continues to take interest in the types and levels of flavonoids in foods because of the consistent evidence regarding beneficial health effects of dietary flavonoids. Flavonoids, particularly flavan-3-ols and proanthocyanidins, have been associated with reduction in the risk of cardiovascular disease by increasing the release of endothelial nitric oxide (NO) and inducing vasodilatation. Anthocyanidins may also
protect LDL cholesterol oxidation through their high antioxidant activity.