Flavonoids are botanical polyphenols that may be found in a variety of foods, including fruits, veggies, and grains. The anthocyanidins, pigments held to account for the blue and red colors in fruits, fruit drinks, sparkling wine, and floral; the catechins, focused in tea; the flavonols and flavonol glycosides, discovered in citrus and honey; as well as the flavones, flavone, and flavonol glycosides, found in tea, fruits, vegetables, and honey; and the flavones, flavonol glycosides, found in tea, fruits, vegetables Flavonoids are beneficial to human health because of their hydrogen-donating antioxidant action and ability to form divalent transition metal cations. HPLC (high-performance liquid chromatography) with computer control has become the analytical technique of choice. Many methods for detecting and quantifying flavonoids in one, two, or three classes have been developed. This overview tabulates the different HPLC and sample preparation techniques that have been used to quantify specific flavonoids inside a subclass or even across several subclasses.