Vascular dysfunction is associated with the initiation of atherosclerosis, the development of cardiovascular diseases and is also involved in the occurrence of type 2 diabetes and cognitive impairment. Thereby, maintaining a good vascular function is essential in preserving health and healthy aging and it is of importance to identify scientifically sound innovative strategies to prevent vascular dysfunction. A growing body of evidence indicates that dietary interventions providing high intakes of plant foods, when minimally processed, delay or prevent the development of age-related chronic diseases by exerting protective effects on critical physiological functions of the body. However, the key constituents and the precise mechanisms by which plant foods exert their health benefits remain largely unknown. In addition to their low energie and salt supply, low glycemic index, richness in fibre and essential micronutrients, plant foods are also the exclusive sources of a wide diversity of bioactive compounds, also called phytochemicals. Phytochemicals are secondary metabolites produced by plants in response to pathogens or abiotic stress, and they are not toxic to humans as long as they are consumed in dietary doses. Although quantitatively minor in foods, a number of these compounds have demonstrated a range of biological activities and beneficial effects [1]. Nowadays, research on plant food bioactives is a very active field, with as main objectives the demonstration of their role in the protective effects of plant foods against chronic diseases, which has been probably underestimated so far. Depending on their basic chemical structure, phytochemicals are classified into different families, the most most abundant in plant foods being polyphenols. Polyphenols are also recognized for their high bioefficacy, that likely underlie or contribute to the benefits associated to diets or certain foods towards vascular related diseases. Increasing evidence from cohort studies indicate that dietary polyphenols, especially flavonoids, contribute to the cardiometabolic health benefit associated to diets rich in plant foods [2], and that a moderate intake of flavonoids is inversely associated with all-cause mortality [3]. This evidence is supported by studies conducted in animal models with isolated flavonoids [4] and in humans consuming flavonoid-rich foods [5]. However, the actual impact of most of these compounds in human health and their mechanisms of action have not yet been fully established. In view of the above, the presentation will provide an overview of knowledge supporting the interest of dietary flavonoids for vascular health and will focus on some scientific findings from clinical and mechanistic studies demonstrating the vascular protective effects of major dietary flavonoids. References [1] D. Mozaffarian, Circulation, 133 (2016) 187–225. [2] X-M. Liu et al, Mol. Nutr. Food Res., 61 (2017) DOI 10.1002/mnfr.201601003 [3] N.P. Bondonno et al, Nature communications, (2019), https://doi.org/10.1038/s41467-019-11622-x [4] D. Del Rio et al, Antiox.Redox Signal, 18 (2013) 1818-1892. [5] L. Hooper et al, Am. J. clin. Nutr. 88 (2008) 38-50.