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Main article: Flavonoid biosynthesis. Flavonoids are secondary metabolites synthesized mainly by plants. The general structure of flavonoids is a fifteen-carbon skeleton, containing two benzene rings connected by a three-carbon linking chain. [ 1 ] Therefore, they are depicted as C6-C3-C6 compounds.
Polyphenols (/ ˌpɒliˈfiːnoʊl, - nɒl /) are a large family of naturally occurring phenols. [ 1 ] They are abundant in plants and structurally diverse. [ 1 ][ 2 ][ 3 ] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.
Flavones. Molecular structure of the flavone backbone with numbers. Flavones (from Latin flavus "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1- benzopyran -4-one) (as shown in the first image of this article). [1][2] Flavones are common in foods, mainly from spices, and some yellow or orange ...
Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one). 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 ...
Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin. Phenols are both synthesized industrially and produced by plants and microorganisms. [2]
A polyphenol antioxidant is a hypothesized type of antioxidant studied in vitro. Numbering over 4,000 distinct chemical structures mostly from plants, such polyphenols have not been demonstrated to be antioxidants in vivo. [1][2][3] In vitro at high experimental doses, polyphenols may affect cell-to-cell signaling, receptor sensitivity ...
Proanthocyanidin. Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters.
The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [2]