date:Aug 20, 2018
aviolet rays from prolonged hours of sunshine.
Found in almost all fruits and vegetables, it is responsible for inducing vivid colours in them. These include onions, tea, strawberries, kale, and grapes.
Though flavonoids anti-microbial potential have been reported, they have not been used as a food preservative because they require further processing before they can mitigate bacteria. This is known as prenylation a process involving the addition of hydrophobic molecules onto a protein to faci