flavonoids


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fla·vo·noids

(flā'vō-noydz),
1. Substances of plant origin containing flavone in various combinations (for example, anthoxanthins, apigenins, flavones, quercitins) and with varying biologic activities.
2. Derviatives of flavone.

fla·vo·noids

(flāvŏ-noydz)
A class of polyphenolic compounds produced by plants as secondary metabolites; ingestion may have benefits as antioxidant.
See: bioflavonoids

flavonoids

A range of many thousands of lipid-soluble polyphenols of low molecular weight, ubiquitous in the plant kingdom. In vitro assays have shown flavonoids to possess antimicrobial, anti-allergic, anti-inflammatory, antithrombotic and anti-neoplastic power. They can modify the actions of numerous enzymes. Some are oestrogenic, some anti-thyroidal. The principal current interest in flavonoids relates to their antioxidant and free radical-scavenging properties which is believed to be the basis of the research findings that these compounds can reduce the risk of atherosclerosis and hence heart attacks and strokes by inhibiting low density lipoprotein oxidation, reducing platelet aggregation, or reducing damage from reperfusion after ischaemia. See also FRENCH PARADOX.

flavonoids,

n.pl common plant pigment compounds that act as antioxidants, enhance the effects of vitamin C, and strengthen connective tissue around capillaries.

fla·vo·noids

(flāvŏ-noydz)
Substances of plant origin containing flavone in various combinations.

flavonoids

(flā´vənoidz´),
n.pl a group of substances containing the plant pigment flavone. There is no known requirement for them. They have a constrictor effect on the capillary bed and decrease permeability of blood vessels. Some beneficial effects of flavonoids have been described in the treatment of bruises, contusions, and sprains. Also known as
bioflavonoid.
References in periodicals archive ?
She said that they found that the way in which a flavonoid scaffold was decorated had massive effects on how the cells responded.
2]) and grown in its culture medium along with two test flavonoids at various concentrations as indicated.
Romagnolo's review, published in the Journal of Nutrition in Gerontology and Geriatrics, found that the strongest evidence for dietary flavonoids reducing cancer risk was for cancers of the colorectum and breast.
leucanthemum is able and displays improved growth under stress, this investigation was undertaken to investigate its mycorrhizal inoculation potentials and changes in flavonoids and total phenols content under petroleum contamination in pot cultures in greenhouse.
Flavonoids are compounds that act as antioxidants and may have positive effects on blood pressure, cholesterol and blood vessel function, according to studies.
Flavonoids are a group of about 4000 naturally occurring polyphenolic compounds found universally in sugar plant & in food plant (Harbone, 1986).
Scientists in Korea evaluated the bactericidal activity of certain flavonoids against Helicobacter pylori.
Researchers examined the relationship of the six main subclasses of flavonoids commonly consumed in the American diet-flavanones, anthocyanins, flavan-3-ols, flavonoid polymers, flavonols, and flavones--to the risk of ischemic, hemorrhagic, and total stroke.
Researchers gave participants questionnaires and used a database to calculate intake amount of flavonoids.
Scientists believe the compounds, called flavonoids, may help to keep the brain healthy in old age.
Not all flavonoids can enter the brain, and clinical trials with other antioxidants such as vitamin E showed no positive effect on dementia.
Compounds called flavonoids, powerful anti-oxidants known to benefit the heart and possibly reduce the risk of cancer, may help to keep the brain healthy in old age.