“…Apart from being the most common yellow natural colorants, flavonoids exhibit a wide range of biological activities [ 3 , 4 , 5 , 6 ]. As such bioactive compounds, these systems are of great interest in nutrition and pharmacology, mostly due to their outstanding anti-inflammatory, antioxidant, antibacterial, antifungal, and antitumor properties [ 2 , 7 , 8 , 9 , 10 ]. Among numerous flavonoids, luteolin is a substance found in many vegetables, e.g., celery, broccoli, green pepper, sweet bell peppers, carrots, onion leaves, parsley, and thyme [ 11 ].…”