(redirected from Flavonols)
Also found in: Dictionary, Encyclopedia, Wikipedia.
Related to Flavonols: quercetin, Flavonoids, Flavones


1. Reduced flavone.
2. flavone1 hydroxylated at position 3; a member of a class of vascular pigments.
3. Any hydroxylated flavone.
Farlex Partner Medical Dictionary © Farlex 2012
Mentioned in ?
References in periodicals archive ?
Total flavonoid content was calculated as quercetin equivalent (mg/100g) using the equation obtained from the calibration curve.The quantification of flavonols was done by the method of Kumaran and Karunakaran (2007).
2011e) The goal of this study is to establish the HPLC profile of ginkgo flavonol glycosides, aglycones, and other potential adulterants in a single run to help verify the authenticity of ginkgo extracts and commercial products.
The analysis of different flavonols showed dissociation constants between 2.0 x [10.sup.-5] M and 4.0 x [10.sup.-5] M.
Biochemical complementation of chalcone synthase mutants defines a role for flavonols in functional pollen.
LOS ANGELES -- Chronic heart failure patients who daily ate a dark chocolate bar with super-high levels of flavonol experienced favorable changes consistent with decreased vascular resistance and diminished left ventricular afterload in a randomized, double-blind, crossover pilot study.
But the research was the first to show that nearly half of the total flavonol content of whole berries was left behind in the pomace instead of making its way into juice.
Flavonols are another important class of polyphenolic compounds present in cranberries and are known to be concentrated in the skin of the fruit.
It is considered that Al[Cl.sub.3] reagent, widely used for quantification of flavonoid glicosides, only reacts with flavonols and not with flavanones, flavanonols or flavones.
Determination of total flavonols: Total flavonols in plant extracts were estimated using the method of Kumaran & Karunakaran (2006).
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.
It could be the flavonols in cocoa that bestow the benefit.
The 30 g of chocolate, 70% cocoa content, contained 10 mg of iron, 6 meg of folic acid, 0.3 mg of vitamin E, 194 mg of theobromine and 29.4 mg of flavonols.