<p>The addition of flavonoids into poultry diets has demonstrated efficacy in enhancing the nutritional, sensory, and microbiological quality of poultry meat and eggs. Numerous studies have identified the advantageous effects of flavonoids in mitigating lipid oxidation, curtailing microbial proliferation, preventing pH-related degradation, and enhancing the color stability of meat products. Flavonoids naturally occur as secondary metabolites in plants. Because of their antioxidative properties, they serve as feed supplements for chickens, extending the shelf life of poultry products. Flavonoids are particularly valued for their ability to modulate essential cellular enzyme activities, contributing to a range of biological effects, including antioxidative, anticarcinogenic, antimutagenic, anti-pathogenic, and neuroprotective properties, particularly in the context of Alzheimer's disease. This review provides an overview of the various sources and classifications of flavonoids, highlighting their biological benefits. Furthermore, it examines the impact of flavonoids on the productivity and health of broiler and layer poultry, offering insights into their potential to improve animal performance and well-being. The review also suggests potential future research directions aimed at optimizing the use of flavonoids in livestock and poultry production, with an emphasis on their sustainable application in organic farming systems.</p> Graphical Abstract <p></p>