Which two specific flavonoids tied to the flavor profile of scallions function as powerful antioxidants that neutralize free radicals?
Answer
Quercetin and kaempferol
The distinctive flavor profile of scallions is associated with specific phytonutrients known as flavonoids, namely quercetin and kaempferol. These compounds are highlighted for their function as potent antioxidants. Antioxidants are essential biological agents that actively seek out and neutralize harmful free radicals within the body. Free radicals are unstable molecules that contribute to cellular stress and inflammation. By neutralizing these agents, quercetin and kaempferol provide a protective mechanism against the damage associated with oxidative stress.
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