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. 2017 Oct 6;16:194. doi: 10.1186/s12944-017-0585-4

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© The Author(s). 2017

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — Chemical structures of flavonoids. a Anthocyanidins include, pelargonidi (R1, R2 = H), Cyanidin (R1 = OH, R2 = H) and Delphinidin (R1, R2 = OH). b Flavanol include, catechins (R1, R2 = OH and R3 = H) and Gallocatechin (R1, R2, R3 = OH). c Flavonols include, kaempferol (R1, R3 = H and R2 = OH), Quercetin (R1, R2 = OH and R3 = H) and myricetin (R1, R2, R3 = OH)