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Related to Flavan-3-ol: bioflavonoid


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. 

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.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.


Bioflavonoid Nutrition Any biologically-active polyphenol found in fruits, especially in the pulp, vegetables, tea, red wine, which are potent antioxidants and platelet inhibitors
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.


Metabolite from plant matter.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012


A food chemical that helps to limit oxidative damage to the body's cells, and protects against heart disease and cancer.
Mentioned in: Smoking
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Scientists at Cornell University did just that and found that the extracts, composed mainly of flavan-3-ols and flavonols, are promising natural antimicrobial agents that could prevent juice spoilage and oral disease.
XXXIX.: procyanidin C-glucosides and an acylated flavan-3-ol glucoside from the barks of Cinnamomum cassia BLUME and C.
Green tea contains more flavan-3-ols whereas in black tea these components undergo enzymatic oxidation into more complex forms called theaflavins and thearubigins (Del Rio et al.
The flavan-3-ol content ranged from 48 g CE per 100 g to 76 g CE per 100 g.
Efforts to eliminate or replace the secondary hydroxyl group at the C-3 of flavan-3-ol with a carbon-carbon bond were seemingly elusive, and attempts resulted in the decomposition of substrates after several hours of reaction.
They found that phenolic grape extracts composed mainly of flavan-3-ols and flavonols are promising natural antimicrobial agents that could prevent juice spoilage and oral disease.
Proanthocyanidins (PA) detected in GSE by MALDI-TOFMS in reflection mode PA Number of galloyl unit Observed [[M + Na].sup.+] Dimer 0 601 1 753 Trimer 0 889 1 1041 2 1193 3 1345 Tetramer 0 1177 1 1329 2 1481 Pentamer 0 1465.5 (1466 calculated) 1 1618 Hexamer 0 1754 1 1907 Heptamer 0 2041.7 (2042 calculated) Octamer 0 2330 Nonamer 0 2619 Identification of flavan-3-ol and proanthocyanidin metabolites
Stuart, "Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients," Chemistry Central Journal, vol.
The scientists analyzed the extracts for total phenolic content--gallic acid equivalent (GAE); monomeric anthocyanin content--malvidin-3-glucoside equivalent (MGE); flavan-3-ol content--catechin equivalent (CE); as well as for their antioxidant capacity--vitamin C equivalent antioxidant capacity (VCEAC); HPLC profile and yield.
Of the tested flavonoids, the flavan-3-ol and anthocyanidin groups were inefficient at inhibiting PG[E.sub.2] production (I[C.sub.50]) value over 1000 [micro]M).