What is another name for flavonoids? Exploring the term "bioflavonoids"

January 11, 2026 •

3 min read

With over 9,000 different types identified, flavonoids represent one of the most diverse groups of plant compounds. While the term 'flavonoid' is technically correct, a very common and scientifically accepted answer to 'what is another name for flavonoids?' is 'bioflavonoids,' a name that emphasizes their biological origin.

Quick Summary

The most common alternative name for flavonoids is bioflavonoids, a term highlighting their origin in living organisms. These plant compounds, once mislabeled 'vitamin P,' are known for their antioxidant activity and are abundant in fruits, vegetables, and other plant foods.

Key Points

Common Name: The most common alternative name for flavonoids is bioflavonoids.
Historical Context: Flavonoids were once mistakenly called "vitamin P" but this term is now obsolete.
Broad Class: They are a large group of plant-derived polyphenolic compounds, further categorized into subclasses.
Rich Sources: Found abundantly in colorful fruits, vegetables, teas, and cocoa products.
Health Benefits: Key health benefits include potent antioxidant and anti-inflammatory properties.

Bioflavonoids: The Most Common Alternative Name

For those wondering what is another name for flavonoids, the most straightforward answer is bioflavonoids. This term is often used interchangeably with flavonoids, particularly in health and nutrition contexts. The prefix "bio" simply refers to their origin from living organisms, specifically plants, where they function as important secondary metabolites. Although they are now considered a subclass of the larger family of polyphenols, bioflavonoids are the most recognized name for these specific compounds.

The Historical Misnomer: The Story of "Vitamin P"

Interestingly, before being fully understood, flavonoids were assigned a different name: vitamin P. In the 1930s, Hungarian scientist Albert Szent-Györgyi first isolated a new substance from citrus peels that worked with vitamin C to address certain issues with capillary permeability. He named this substance "citrin" and later dubbed it "vitamin P," for permeability. It was eventually discovered that this substance was a complex of flavonoids, not a true vitamin, and the name "vitamin P" was removed from the official vitamin classification list. This historical term is now considered obsolete.

Understanding the Subclasses of Flavonoids

The term "flavonoids" encompasses a vast and diverse group of chemical structures, which are further divided into several major subclasses. Each subclass has a distinct chemical structure and is found in different types of food.

Here are some of the key subclasses of flavonoids:

Flavanols: Found in teas, apples, grapes, and cocoa products. Examples include catechins and epicatechins.
Flavonols: Abundant in foods like onions, kale, broccoli, and berries. Quercetin and kaempferol are well-known examples.
Flavones: Present in parsley, celery, and chamomile. Apigenin and luteolin are examples.
Flavanones: Primarily found in citrus fruits like oranges, lemons, and grapefruit. Hesperidin and naringenin are common examples.
Anthocyanins: These flavonoids provide the red, blue, and purple pigments in berries, cherries, and red grapes.
Isoflavones: Sourced mainly from soybeans and other legumes. Genistein and daidzein are prominent isoflavones with phytoestrogenic properties.

Benefits of These Powerful Plant Compounds

These compounds are widely studied for their health-promoting properties, most notably their antioxidant and anti-inflammatory capabilities. Their benefits extend to a variety of physiological functions, including:

Cardiovascular Health: They help strengthen blood vessel walls and improve circulation, which is beneficial for conditions like varicose veins and chronic venous insufficiency.
Antioxidant Effects: By fighting off oxidative stress from free radicals, they can help prevent cell damage and support overall health.
Anti-inflammatory Action: Flavonoids inhibit pro-inflammatory enzymes and molecules, which helps reduce inflammation throughout the body.
Immune System Support: Their antioxidant and anti-inflammatory properties bolster the immune system's function.

Dietary Sources of Flavonoids

One of the best ways to obtain these beneficial compounds is through a diverse diet rich in plant-based foods. High-concentration sources include:

Vegetables: Onions, kale, parsley, celery, and broccoli.
Fruits: Berries (blueberries, strawberries), apples, grapes, and citrus fruits.
Beverages: Green tea, black tea, and red wine.
Other Sources: Cocoa and soy products.

Comparison of Flavonoid Terminology


Term	Description	Common Usage	Status	Notes
Flavonoid	The broad, scientific name for this class of plant compounds.	Very Common, Scientific	Current	The official chemical classification.
Bioflavonoid	Emphasizes the biological, plant-derived nature of the compounds.	Common, Health/Nutrition Contexts	Current	Often used interchangeably with "flavonoid".
Vitamin P	An obsolete, historical term for a group of citrus flavonoids.	Uncommon, Historical	Obsolete	Not a true vitamin, despite its name.

Conclusion

While the scientific term is undoubtedly "flavonoid," calling these beneficial compounds bioflavonoids is a widely accepted alternative name, especially in discussions of diet and health. This name emphasizes their natural origin and their powerful role in promoting biological wellness. Historically, the term "vitamin P" was used but is now obsolete, highlighting the progress made in understanding these important phytonutrients. The most important takeaway is to consume a diet rich in colorful fruits and vegetables to reap the diverse health benefits these plant-derived compounds, by any name, have to offer.

Linus Pauling Institute, Oregon State University

Frequently Asked Questions

Yes, the term bioflavonoid is used interchangeably with flavonoid, particularly in health and nutrition circles. It emphasizes their natural, plant-derived origin.

The term was dropped in the 1950s after it was determined that flavonoids did not meet the strict criteria for a vitamin. While they have health benefits, they are not essential nutrients.

Polyphenols are a broad category of plant compounds, and flavonoids are a specific and very large subclass within that larger group. All flavonoids are polyphenols, but not all polyphenols are flavonoids.

No, the health effects vary based on the specific subclass and chemical structure. For example, anthocyanins are known for their antioxidant capacity, while isoflavones have a unique phytoestrogenic effect.

According to health experts, it is generally best to get flavonoids directly from a balanced diet rich in fruits and vegetables. Bioavailability from whole foods can be more effective than from supplements alone.

Some of the best sources include berries, citrus fruits, onions, kale, parsley, green tea, black tea, and dark chocolate. A diverse and colorful diet provides a wide range of these compounds.

In normal dietary amounts, flavonoids are considered safe and beneficial. However, very high doses from supplements may cause interactions with certain medications, so it's best to consult a healthcare professional before starting supplementation.