Flavonoids are polyphenolic compounds that occur ubiquitously in foods of plant origin. Flavonoids are important because of their health effects linking to reduced cardiovascular disease, cancer and osteoporosis, and many other health benefits as a result of their anti-oxidant, anti-bacterial, anti-inflammatory and anti-allergenic properties.

Both Quercetin and Kaempferol inhibit xanthine oxidase, that is associated with cytokine-induced osteoclastic bone resorption. Researchers have also found that

these two antioxidants may help reduce the risk of developing cancer.

Quercetin, in particular, has been found to help block an enzyme that leads to accumulation of sorbitol, which has been linked to eye, kidney and nerve damage in those with diabetes. It also protects LDL cholesterol (the "bad" cholesterol) from becoming damaged which according to cardiologist "damage to LDL cholesterol" is the underlying cause of heart disease.