(Or bioflavonoids) are a group of polyphenolic antioxidant compounds in that are occur in plant as secondary metabolites. They are responsible for the colour of fruit and vegetables. Twelve basic classes (chemical types) of flavonoids have been recognized: flavones, isoflavones, flavans, flavanones, flavanols, flavanolols, anthocyanidins, catechins (including proanthocyanidins), leukoanthocyanidins, chalcones, dihydrochalcones, and aurones. Apart from their antioxidant activity, flavonoids are known for their ability to strengthen capillary walls, thus assisting circulation and helping to prevent and treat bruising, varicose veins, bleeding gums and nosebleeds, heavy menstrual bleeding and are also anti-inflammatory.
Also known as bioflavonoids; flavonoids are polyphenol antioxidants found in plants.
A subgroup of polyphenol antioxidants that have shown great promise in improving memory, learning, decision-making, and reasoning.
Widely found plant pigments; glycosides of flavones; the sugar moiety may be either rhamnose or rhamnoglucose. Some have pharmacological actions, but they are not known to be dietary essentials, although they make a contribution to the total antioxidant intake, and some are phytoestrogens.
Pigments and color precursors present in fruits and vegetables.
A category of phytochemicals, that are beneficial to the health of humans that consume them. Hundreds of flavonoids are naturally produced (by plants) in common human foods. One flavonoid is quercetin, a non-nutritive antioxidant produced in almonds.
From flavus, Latin for yellow. A 2-benzene ring, 15-carbon molecule, it is formed by many plants (in many forms) for a variety of oxidative-redox enzyme reactions. Brightly pigmented compounds that make many fruits and berries yellow, red, and purple, and that are considered in European medicine to strengthen and aid capillary and blood vessel integrity, they are sometimes (redundantly) called bioflavonoids.
A group of polyphenol plant constituents responsible for the color of fruits and vegetables and commonly known for their presence in tea and wine. Although the bioavailability of some is questioned, many are health-giving. Apigenin in chamomile, quercetin in blueberries, and naringin in citrus fruits are all flavonoids.
A group of organic compounds responsible for a great number of colors in fruits and flowers. In the past, they were often used in conjunction with mordants for the dyeing of fabrics.
Umbrella term for anti-inflammatory bioactive compounds.
A diverse group of phytonutrients (plant nutrients) found in almost all fruits and vegetables. Along with carotenoids, they are responsible for the vivid colors in fruits and vegetables—in this case red, blue, and purple. Like carotenoids they are antioxidant and packed with healing power.
Pigmented substances once thought to have vitamin functions. Research to date, gives no evidence that are useful for treating any human conditions are sometimes referred to as vitamin P.
A group of phytochemicals found in plants that give rise to yellow, red and purple colours in flowers, fruits, leaves and stems. There are two main groups: the anthoxanthins and the anthocyanidins. They are thought to have various health-promoting functions when eaten.
A group of yellow pigments in plants that have biological activity but are not considered essential nutrients. These are compounds that are phenolic derivatives of 2-phenyl-l,4benzopyrone and that assist vitamin C as an antioxidant. They also act to suppress inflammatory mediators. Common flavonoids in human foods are quercetin, (-)-epicatechin, epigallocatechingallate. Increases in dietary flavonol intake may lower stroke risk.
A class of plant pigments that are widely present in human food. These pigments are polyhydroxy- 2-phenylbenzo-γ-pyrone derivatives, occurring as aglycones, glycosides, and methyl ethers. They are divided into six main subgroups: (1) flavanone, 3-OH: flavanol; (2) flavone, 3-OH: flavonol; (3) anthocyanidin, 3-OH: catechin, 3-OH: condensed tannins; (4) isoflavanone; (5) chalcone; and (6) aurone. Flavonols are polyphenols. Included in this group are curcumin, limonin, and quercetin. These are strong antioxidants. Consumption of flavonols is inversely related to incidence of stroke. Their intake is also inversely related to serum C-reactive protein concentrations. The C-reactive protein is a marker of inflammation.
Any of a group of organic pigments found in plants derived from flavones and related substances, often associated with glycosides.
Plant pigments that contain several compounds which have beneficial physiological effects in the human body.
A food compound that aids in reducing oxidative damage to the body’s cells, offering protection against heart disease and cancer.