flavonoid


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flavonoid

/fla·vo·noid/ (fla´vah-noid) any of a group of compounds containing a characteristic aromatic nucleus and widely distributed in higher plants, often as a pigment; a subgroup with biological activity in mammals is the bioflavonoids.

flavonoid

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. 

Nutrition
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.

flavonoid

Bioflavonoid Nutrition Any biologically-active polyphenol found in fruits, especially in the pulp, vegetables, tea, red wine, which are potent antioxidants and platelet inhibitors

fla·vo·noid

(flāvō-noyd)
Metabolite from plant matter.

Flavonoid

A food chemical that helps to limit oxidative damage to the body's cells, and protects against heart disease and cancer.
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References in periodicals archive ?
For example, a US study found no association between risk of ovarian cancer and total flavonoid intake, but it found a decreased risk linked to dietary intake of apigenin, a flavone commonly found in celery.
leucanthemum cells occurred to a certain concentration of crude oil contamination in soil and beyond that phenol and flavonoid content decreased depending on the plant organ.
To test the effect of QTS and ATS on the expression of TF, the MEPs were pretreated with different concentrations of each flavonoid (0.
The results showed that the content of flavonoid compounds was markedly different in Sweet Tea collected in the April 2014 (Table-4).
Bacteriostatic action and flavonoid dose showed a positive correlation; a higher dose of flavonoids produced a stronger antibacterial effect [14].
Several 2-ODDs are involved in the late steps of gibberellins biosynthesis (Rademacher, 2000) and in the flavonoid biosynthesis (Halbwirth et al.
At present, the extraction methods of flavonoids mainly include solvent method, ultrasonic method and microwave method.
Flavonoids are plant compounds found in fruit and vegetables including apples, berries, pears, strawberries and radishes and they are thought to help risk of early by Apple skin in particular has high levels of plant compound flavonoids.
2 mM were titrated in quartz cuvette by stepwise additions, at 5 min time intervals, of individual flavonoid solution (1 mM in PBS/ethanol 50:50v/v freshly prepared from a 20 mM stock solution in DMSO).
Over 6000 sole flavonoids have been recognized and each varied cluster of phytonutrients has five fundamental flavonoid chemical subgroups.