Flavonoids are a large group of secondary plant compounds and belong to the polyphenols. They occur in many foods, such as onions, apples, berries, tea and herbs. Many of them give flowers and fruit their yellow, red or blue colour.
Olive leaves contain flavonoids as well, for example luteolin and apigenin. In olive oil they play a smaller role than the typical olive polyphenols such as oleuropein or hydroxytyrosol.
