chalcone

(redirected from Chalcones)

chal·cone

(kal'kōn),
The parent compound of a series of plant pigments. All are flavonoids and typically colored yellow to orange.
Synonym(s): benzalacetophenone
References in periodicals archive ?
To perform the phytochemical screening stage was based on the methodology proposed by Matos (1997) which has been crafted with some adaptations in order to carry out prospecting the following allelochemicals: phenols, pyrogalic tannins, phlobaphene tannins, anthocyanin and anthocyanidin, flavones, flavonols, xanthones, chalcones, aurones, flavononois, leucoantocianidinas, catechins, flavonones, flavonols, xanthones, steroids and triterpenoids saponins.
In this phase, molecular docking was further elaborated into three groups according to the class of natural product, meteroterpenes, chalcones, and flavonoids, reported from P.
Cholinesterases inhibition and molecular modeling studies of piperidyl-thienyl and 2-pyrazoline derivatives of chalcones. Biochem Biophys Res Commun.
Structure activity relationships of antileishmanial and antimalarial chalcones. Bioorganic and Medicinal Chemistry, 11(13), 2729-2738.
Verma, "Ultrasound assisted synthesis of chalcones as green corrosion inhibitors for mild steel in 1M hydrochloric solution," International Journal of Electrochemical Science, vol.
Chalcones are a group of natural products containing two aryl rings (rings A and B) connected through a three-carbon spacer in the form of ketovinyl group (Figure 1).
The authors attributed this effect to its low level in relation to the raw meat or to the heat treatment which could cause transformation of anthocyanins into colorless chalcones, which as a result of oxidation produce compounds of brown color [37, 38].
de Oliveira et al., "Biological interactions of fluorinated chalcones: stimulation of tyrosinase activity and binding to bovine serum albumin," Journal of Fluorine Chemistry, vol.
Chalcones are an example of biological active compound which is derived from natural sources such as fruits, vegetables, spices, tea, and soy-based foodstuff [17, 18] and used as an intermediate precursor of flavonoids and isoflavonoids [19].