Plant Flavonoid—Enriched Functional Foods for Polycystic Ovary Syndrome: Dietary Sources, Bioavailability Enhancement, and Personalized Intervention Strategies

Plant flavonoids are polyphenolic compounds widely found in fruits, vegetables, tea, legumes, and medicinal and edible plants; they are important natural functional components in food. These compounds play a significant role in various biological activities, such as alleviating inflammation, regulating insulin sensitivity, and improving glucose and lipid metabolism, making them ideal candidates for the development of functional foods and dietary intervention strategies aimed at balancing endocrine and metabolic functions. This paper first systematically reviews the dietary sources and distribution of plant flavonoids, their structural classification, and the factors determining their intestinal metabolism and bioavailability; it then summarizes the key molecular mechanisms and experimental studies regarding the intervention of plant flavonoids in polycystic ovary syndrome (PCOS). Building on this foundation, from the practical perspective of functional food development, the paper focuses on the application of modern food processing technologies-such as microencapsulation, nano-encapsulation, liposomal carriers, enzymatic hydrolysis and fermentation, and synergistic effects with excipients-in enhancing the bioavailability of plant flavonoids. It analyzes technical approaches for regulating stability and sensory quality in formulation design and proposes practical dietary strategies and personalized nutrition plans for individuals with PCOS. Finally, future research directions for flavonoid dietary interventions are outlined, aiming to provide guidance for the research, development, and commercialization of functional foods containing plant flavonoids, and to promote the food industry's transition toward precision nutrition and personalized health interventions.