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 ?
there's evidence that many flavonoids have a protective effect against cancer," says Donato Romagnolo, PhD, a Professor of Nutritional Sciences and Cancer Biology at the University of Arizona Cancer Center who recently coauthored a review of the evidence on flavonoids and cancer prevention.
After cooling, the absorbance of flavonoids was read at 270, 300 and 330 nm by double beam UV visible spectrophotometer Analytickgena Spekol 2000, Germany.
Flavonoids are polyphenolic compounds widespread in the plant kingdom and are important dietary components.
Corn silk, Flavonoids, AB-8 resin, Purification, Anti-hyperlipidemic activities.
It's not only having a diet rich in flavonoids; our results show you also need the right microbes in the intestine to use those flavonoids to control the immune response," says senior author Thaddeus S.
They were allowed an ad libitum intake of a total mixed ration (TMR, Table 1) supplemented with 0 (A, control), 20 (B), 60 (C), and 100 (D) mg AFE per kg of dairy cow BW The flavonoids extracted from alfalfa (purity: 50%) were bought from Shaanxi Green Bioengineering Co.
Flavonoids are common in our diets, so an important implication of our study is that it's possible flavonoids work with gut microbes to protect us from flu and other viral infections.
At present, the extraction methods of flavonoids mainly include solvent method, ultrasonic method and microwave method.
Flavonoids are plant compounds found in fruit and vegetables including apples, berries, pears, strawberries and radishes and they are thought to help risk of early by Apple skin in particular has high levels of plant compound flavonoids.