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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 ...
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.
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid. Vitamin C (ascorbic acid) is a water- soluble ...
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. [6] Quercetin is one of the most abundant dietary flavonoids, [2] [3] with an average daily consumption of 25 ...
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 ...
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. [4]
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