flavonoid

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flavonoid

/fla·vo·noid/ (fla´vah-noid) any of a group of compounds containing a characteristic aromatic nucleus and widely distributed in higher plants, often as a pigment; a subgroup with biological activity in mammals is the bioflavonoids.

flavonoid

Herbal medicine
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. 

Nutrition
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.

flavonoid

Bioflavonoid Nutrition Any biologically-active polyphenol found in fruits, especially in the pulp, vegetables, tea, red wine, which are potent antioxidants and platelet inhibitors

fla·vo·noid

(flāvō-noyd)
Metabolite from plant matter.

Flavonoid

A food chemical that helps to limit oxidative damage to the body's cells, and protects against heart disease and cancer.
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References in periodicals archive ?
So, the tested upper range--350 MPa to 400 MPa--of HP-treated orange juice led to an increase in the extraction of flavanones.
Chalcones, flavanones, flavones, flavonols, and isoflavones have been identified as active forms.
In general, flavanone class and lactone (4) showed greater activity followed by stilbenes and chalcone toward inhibition of pro-inflammatory cytokines and accounting for anti-inflammatory activity of CCE.
The structure-activity relationship has indicated that 2',4'- or 2',6'-dihydroxylation of the B ring and 5,7-dihydroxylation of the A ring in the flavone or flavanone structure are important for significant anti-MRSA activity (Alcaraz et al.
Bioavailability of C-linked dihydrochalcone and flavanone glucosides in humans following ingestion of unfermented and fermented rooibos teas.
As only for Fr-B an exact phytochemical characterization is described, revealing different flavanone and chalcone glycosides as well as catechol as most abundant phenols (Freischmidt 2011), a quantitative determination of different classes of compounds in the WB and the resulting fractions was done.
This fraction was comprehensively characterised by the isolation of flavanone aglyca and their corresponding glycosides, chalcone glycosides, salicin derivatives, cyclohexane-1,2-diol glycosides, catechol and trans-p-coumaric acid.
As the flavonoid spectrum of willow bark mainly consists of flavanone and chalcones glycosides the common PhEur methods for determination of overall flavonoid content is not applicable.