Flavonoids are water-soluble plant pigments. Chemically they contain many phenolic (ring-like) stuctures. There are many different classes of flavonoids: isoflavones, anthocyanidins, flavans, flavonols, flavones, and flavanones.
Any number of compounds, including plant pigments, related to or similar in chemical structure to flavone C15H10O2.
A substance responsible for the colours yellow and orange in herbs, fruit and vegetables.
a substance found in plants and food that acts as an antioxidant, a substance that delays particular types of damage done to the blood vessels that can lead to heart disease and cancer
a type of phytochemical that is found in fruits, vegetables, teas and wine with strong antioxidant properties, thought to protect against cancer and heart disease
Any of a large group of plant substances that includes the anthocyanins (from American Heritage Dictionary).
Flavonoids are a group of complex substances which are present in most plants, concentrated in seeds, fruit skin or peel, bark, and flowers. Flavonoids have been shown to be potent antioxidants, and highly sought after in "health foods" for their ability to scavenge free radicals.
A class of molecules found in plants defined by a basic chemical structure. Slight variations in this structure determine the identity of the specific molecules within the class. Flavonoids produce pigments in plants and also function as antioxidants by preventing free radicals from damaging plant cells.
Any of a group of plant pigments found in many foods that are thought to help protect the body from cancer.
a generic term for a group of compounds widely distributed in higher plants; one subgroup (anthocyanins) account for most of the yellow, red, and blue pigmentation, while another (bioflavonoids) are concerned in maintenance of a normal state of capillary walls.
A member of a group of substances found in many plants and plant-based foods. Flavonoids have shown antioxidant effects.
Any of a large group of crystalline compounds found in plants.
Any member of a chemical family of yellow pigments in foods.
A food chemical that helps to limit oxidative damage to the body's cells, and protects against heart disease and cancer.
Flavonoids give plants their color but also provide significant antioxidant protection. Examples of common flavonoids include the citrus bioflavonoids, quercetin, grape seed extract, and green tea.
The term flavonoid refers to a class of plant secondary metabolites.