Methods and formulations for infusing bioavailable flavonoid tinctures into food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product is provided. A flavonoid tincture includes an amount of trans-resveratrol, pterostilbene, quercetin, or combinations thereof, mixed with a solvent of pure, or majority by weight, ethanol or Dimethyl sulfoxide The tincture is added to various food and beverages to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.
