Also found in: Dictionary, Thesaurus, Encyclopedia.
bioflavonoid/bio·fla·vo·noid/ (-fla´vah-noid) any of the flavonoids with biological activity in mammals.
Etymology: Gk, bios + L, flavus, yellow; Gk, eidos, form
a generic term for any of a group of colored flavones found in many fruits. Once believed to reduce capillary bleeding, bioflavonoids are now considered nonessential nutrients. Several are being investigated as possible low-calorie sweeteners.
Any of a family of yellow pigments which are chemically similar to tannins and somewhat similar in use; flavonoids have been used for bruising, hay fever and menorrhagia.
A family of biologically active polyphenolic compounds found in fruits (in particular in the pulp thereof), vegetables, tea and red wine, which are potent antioxidants and effective platelet inhibitors; a flavonoid-rich diet may protect against atherosclerosis and platelet-mediated thrombosis, due to flavonoids’ platelet-inhibition.
A group of over 4000 types of colored, mostly water soluble, compounds found in vascular plants. They are essential for the absorption of ascorbic acid. Also called vitamin P.