flavonoid
Sign in to saveFlavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants. Blackberry, black currant, chokeberry, and red cabbage are examples of plants with rich contents of flavonoids. In plant biology, flavonoids fulfill diverse functions, including attraction of pollinating insects, antioxidant protection against ultraviolet light, deterrence of environmental stresses and pathogens, and regulation of cell growth.
AI overview
Flavonoids are colorful plant compounds that plants produce naturally, found abundantly in foods like blackberries, black currants, and red cabbage. In plants, these compounds serve important functions including attracting pollinators, protecting against UV damage and disease, and controlling how plant cells grow.
AI-generated from the Wikipedia summary — may contain errors.
Article
35 sectionsContents
- History
- Biosynthesis
- Functions in plants
- Subgroups
- Anthocyanidins
- Anthoxanthins
- Flavanones
- Flavanonols
- Flavans
- Isoflavonoids
- Dietary sources
- Dietary intake
- Non-nutrient status in humans
- Metabolism and excretion
- Safety
- Regulatory status
- Research
- Antioxidant research
- Clinical research
- Inflammation
- Cancer
- Cardiovascular diseases
- Synthesis, detection, quantification, and semi-synthetic alterations
- Color spectrum
- Availability through microorganisms
- Tests for detection
- Shinoda test
- Sodium hydroxide test
- p-Dimethylaminocinnamaldehyde test
- Quantification
- Semi-synthetic alterations
- See also
- References
- Further reading
- Databases
Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants. Blackberry, black currant, chokeberry, and red cabbage are examples of plants with rich contents of flavonoids. In plant biology, flavonoids fulfill diverse functions, including attraction of pollinating insects, antioxidant protection against ultraviolet light, deterrence of environmental stresses and pathogens, and regulation of cell growth.
Although commonly consumed in human and animal plant foods and in dietary supplements, flavonoids are not considered to be nutrients or biological antioxidants essential to body functions, and have no established effects on human health or prevention of diseases.