News tagged with flavonoids

Apple-powered research

We all know that fruits and vegetables are part of a healthy diet. But Vasantha Rupasinghe, associate professor and Canada Research Chair in Fruit Bioactives & BioProducts at the Faculty of Agriculture, says their daily consumption ...

Feb 17, 2014
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How beneficial polyphenols truly are?

Scientifically proving the health benefits of polyphenols, particularly in reducing cardiovascular disease risks, can only be useful when taking into account how they fit in the body's complexity.

Jun 25, 2013
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Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their colour in nature), are a class of plant secondary metabolites.

Flavonoids were originally referred to as Vitamin P, likely due to the effect they had on the permeability of vascular capillaries, but this term is rarely used now.

According to the IUPAC nomenclature, they can be classified into:

The three flavonoid classes above are all ketone-containing compounds, and as such, are flavonoids and flavonols. 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 flavanoids, flavan-3-ols (or catechins).

This text uses material from Wikipedia, licensed under CC BY-SA

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