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The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins (flavones and flavonols). [1] This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed ...
The term polyphenol is not well-defined, but it is generally agreed that they are natural products with "several hydroxyl groups on aromatic rings" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". [5] Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and ...
Phenolic compounds, when used in beverages, such as prune juice, have been shown to be helpful in the color and sensory components, such as alleviating bitterness. [ 102 ] Some advocates for organic farming claim that organically grown potatoes , oranges , and leaf vegetables have more phenolic compounds and these may provide antioxidant ...
The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine. Syrah pictured here. Phenolic compounds—natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
The phenolic compounds and saponins in quinoa may help reduce the risk of cardiovascular disease and diabetes, ... Buckwheat is a highly functional food that contains a spectrum of flavonoids.
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (−O H) bonded directly to an aromatic hydrocarbon group. [1] The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the ...
Flavonoids as anticancer agents: structure-activity relationship study. Current Medicinal Chemistry-Anti-Cancer Agents. Neuroprotective effects of natural compounds on neurotoxin-induced oxidative ...
Their diversity stems from the different positions of the phenolic –OH groups. They are distinct from flavanols (with "a") such as catechin , another class of flavonoids, and an unrelated group of metabolically important molecules, the flavins (with "i"), derived from the yellow B vitamin riboflavin .