Flavonoids are a large family of plant compounds found in virtually all fruits, vegetables, and herbs. They include quercetin (in bell peppers and leafy greens), anthocyanins (in berries), and many others. Flavonoids are powerful antioxidants and anti-inflammatory agents that complement the effects of vitamins C and E.
For guinea pigs — who already depend on dietary Vitamin C as their primary antioxidant — flavonoids provide valuable backup protection against oxidative stress. Some flavonoids also have mild antimicrobial properties and support cardiovascular health by improving blood vessel flexibility.
Guinea pigs obtain flavonoids naturally from their vegetable diet. Bell peppers, parsley, cilantro, dill, basil, dandelion greens, and small amounts of berries all contribute different flavonoid compounds. A varied vegetable mix ensures broad flavonoid coverage. There is no need to supplement flavonoids — a colorful daily salad provides an excellent spectrum.
No established daily requirement. A varied daily vegetable mix including herbs (parsley, cilantro, dill), bell peppers, and dark leafy greens provides a rich spectrum of flavonoids naturally.
Not a recognized deficiency condition in guinea pigs. Flavonoids are beneficial but not strictly essential — a diet low in variety may provide fewer antioxidant and anti-inflammatory benefits.
Flavonoid excess from plant foods is not harmful. The body metabolizes and excretes what it does not use.
| Life Stage | Size | Min | Max | Unit | Notes |
|---|---|---|---|---|---|
| Adult | — | 0 | 0 | mg/day | No established requirement. A varied diet of herbs and greens naturally provides a broad spectrum of flavonoids. |
Source: general veterinary consensus
