Flavonoids are a diverse group of polyphenolic compounds found abundantly in fruits, vegetables, tea, and other plant-based foods. Their potential role in supporting or treating depression has been the subject of increasing scientific attention over the past decade. Several preclinical studies suggest that flavonoids may exert antidepressant-like effects through multiple mechanisms, including modulation of neuroinflammation, enhancement of neurogenesis, upregulation of brain-derived neurotrophic factor (BDNF), and antioxidant activity. Some animal studies have shown that specific flavonoids, such as quercetin, hesperidin, and apigenin, can reduce depressive-like behaviors in validated models.

Human data, however, remain limited. A few observational and small-scale interventional studies suggest that higher dietary intake of flavonoids is associated with lower risk of depressive symptoms. For example, a 2016 study in the American Journal of Clinical Nutrition found that higher flavonoid consumption was correlated with reduced depression risk in a large cohort. However, randomized controlled trials are few, often use heterogeneous preparations, and typically include flavonoids as part of complex dietary interventions rather than as isolated compounds.

In summary, while there is emerging scientific interest and preliminary evidence supporting the use of flavonoids for depression, current clinical evidence is not robust. Most findings rely on animal studies or epidemiological associations, and there is insufficient high-quality clinical trial data to definitively recommend flavonoids for depression treatment.