Ads
related to: bioflavonoids benefits
Search results
Results From The WOW.Com Content Network
Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans.
Quercetin is a flavonoid widely distributed in nature. [2] The name has been used since 1857, and is derived from quercetum (oak forest), after the oak genus Quercus. [4] [5] It is a naturally occurring polar auxin transport inhibitor.
Luteolin is a flavone, a type of flavonoid, with a yellow crystalline appearance. [1]Luteolin is the main yellow dye from the Reseda luteola plant, used for dyeing since at least the first millennium B.C. Luteolin was first isolated in pure form, and named, in 1829 by the French chemist Michel Eugène Chevreul.
Backbone of a flavonol, substituent numbers are indicated. Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one).
The best way to reap the benefits of citrus is eating it raw, the doctor advised. Citrus foods like oranges and lemons provide a "high amount of vitamins," according to Saphier.
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. [1] Common dietary sources [2] include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, [3] and red wine.