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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 ?
Flavanones' antioxidant activity effects from the number and spatial position of hydroxyl substituent bound in phenol ring.
Ajdzanovic et al., "Citrus flavanones naringenin and hesperetin improve antioxidant status and membrane lipid compositions in the liver of old-aged Wistar rats," Experimental Gerontology, vol.
Horinouchi, "Production of plant-specific flavanones by Escherichia coli containing an artificial gene cluster," Applied and Environmental Microbiology, vol.
Beecher et al., "Flavanones in oranges, tangerines (mandarins), tangors and tangelos: a compilation and review of the data from the analytical literature," Journal of Food Composition and Analysis, vol.
Compound rt (min) PDA rt (min) QqQ Hydroxybenzoic acids (1) Shikimic acid 1.50 2.35 (2) Protocatechuic acid 5.99 6.80 (3) 4-Hydroxybenzoic acid 8.05 8.82 (4) Vanillic acid 9.04 9.82 (5) Syringic acid 9.31 10.06 Hydroxycinnamic acids (6) Quinic acid 1.51 2.28 (7) Chlorogenic acid 7.51 8.30 (8) Caffeic acid 9.09 9.85 (9) Coumaric acid 11.07 11.79 (10) Sinapic acid 11.65 12.36 (11) Ferulic acid 11.73 12.43 (12) 4,5-Dicaffeoylquinic 11.75 12.45 acid Xanthones (13) Mangiferin 8.83 9.62 Flavonols (14) Rutin 10.86 11.62 (15) Isoquercitrin 11.34 12.10 (16) Quercetin 15.25 16.01 (17) Kaempferol 17.16 17.89 Flavanones (18) Naringin 12.07 12.82 (19) Naringenin 16.86 17.53 Flavones (20) Linarin 12.43 13.22 (21) Luteolin 15.08 15.85 (22) Acacetin 16.08 17.03 (23) Apigenin 16.68 17.38 [[lambda].sub No.
rufogrisea Chemical class Alkaloids - Phenolic compounds Anthraquinones + Coumarins + Tannins + Xanthones + Flavonoids Aurones - Catechins--Catechin + tannins Flavonoids Chalcones - Flavonols + Flavanones + Terpenoids and steroids Saponins + Alpha, beta-unsaturated lactones + Steroid nuclei + 2-deoxy sugars + The signs (+) and (-) indicate, respectively, the presence or absence of the chemical classes in the analyzed plant material.
Assessing flavanones, we found that eriodictyol (m/z 287), naringenin (m/z 271), and their glucosides (m/z 449 and m/z 433, resp.) (Figure 2(b)) showed the tendency to accumulate up to the half-ripe stage and then slightly decrease in red-ripe fruits.
HPLC-PDA-ESI/MSn Analysis of Flavanones. Flavanone glycosides, expressed as hesperidin (Hd) equivalents (g/100g of extract), were determined by HPLC [21] using the HPLC-PDA-ESI/MSn equipment described above.
Studies have found that the total flavonoids from Oxytropis falcata Bunge are mainly composed of flavonoid glycoside, flavanone, flavonols, chalcone, dihydrochalcone, flavanones, and isoflavane and have strong anti-inflammatory and antioxidant effects [27].
Bioavailability in humans of the flavanones hesperidin and narirutin after the ingestion of two doses of orange juice.
Three flavanones extracted from the bergamot peel, the 3-hydroxy-3-methyl-glutary!
Citrus fruits contain large amounts of antioxidants, a class of which are called flavanones.