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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.
A class of polyphenolic compounds produced by plants as secondary metabolites; ingestion may have benefits as antioxidant.
flavonoidsA 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.
Substances of plant origin containing flavone in various combinations.