What is flavonoid in biology?

What is flavonoid in biology?

Flavonoid, also called flavone, any of a class of nonnitrogenous biological pigments extensively represented in plants. Flavonoids are water-soluble phenolic compounds (having a –OH group attached to an aromatic ring) and are found in the vacuoles of plant cells.

Is flavonoid a phytochemical?

Flavonoids are the most common and widely distributed group of plant phenolic compounds, occurring virtually in all plant parts, particularly the photosynthesising plant cells. They are a major coloring component of flowering plants. Being phytochemicals, flavonoids cannot be synthesized by humans and animals [45].

What foods are richest in polyphenols?

Foods With Polyphenols

  • Berries. Berries are low in calories and high in vitamin C, fiber, and polyphenols, making them an easy addition to any diet.
  • Herbs and Spices. To boost your meal with polyphenols, look no further than your spice cabinet.
  • Cocoa Powder.
  • Nuts.
  • Flaxseeds.
  • Vegetables.
  • Olives.
  • Coffee and Tea.

What are polyphenols chemistry?

Polyphenols are a group of chemical substances found in plants that are characterized by the presence of more than one phenol unit or building block per molecule.

Where can I find a review of flavonoids?

ELSEVIER Review Flavonoids—Chemistry, metabolism, cardioprotective effects, and dietary sources N.C. Cook and S. Samman Human Nutrition Unit, Department of Biochemistry, University of Sydney, Sydney, Australia Flavonoids are a group of polyphenolic compounds, diverse in chemical structure and characteristics, found ubiquitously in plants.

What are the biochemical activities of flavonoids?

A. K. Pandey, “Anti-staphylococcal activity of a pan-tropical aggressive and obnoxious weed Parihenium histerophorus: an in vitro study,” National Academy Science Letters, vol. 30, no. 11-12, pp. 383–386, 2007. View at: Google Scholar N. C. Cook and S. Samman, “Review: flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources]

What are the nutritional effects of polyphenols in food?

This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods. Publication types Review

How are flavonoids produced by the phenylpropanoid pathway?

Flavonoids consist of a large group of polyphenolic compounds having a benzo- γ -pyrone structure and are ubiquitously present in plants. They are synthesized by phenylpropanoid pathway. Available reports tend to show that secondary metabolites of phenolic nature including flavonoids are responsible for the variety of pharmacological activities [ 1