Sunday, November 14, 2021

What are flavonoids?

Plant metabolites can be divided into two groups:
*Primary metabolites: such as carbohydrates, lipids and proteins
*Secondary metabolites: included a group of compounds known as phenolic

Polyphenols are substances commonly found in plants and belong to the basic elements of the diet. One of the most famous groups of polyphenols are flavonoids.

Flavonoids are an important class of natural products; particularly, they belong to a class of plant secondary metabolites having a polyphenolic structure, widely found in fruits, vegetables and certain beverages.

These compounds are also one of the largest groups of secondary metabolites. Besides their relevance in plants, flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. Their regular consumption is associated with reduced risk of a number of chronic diseases, including cancer, cardiovascular disease (CVD) and neurodegenerative disorders.

This is because of their antioxidative, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties coupled with their capacity to modulate key cellular enzyme functions.

Flavonoids with biological activity are often called bioflavonoids. They possess the ability to capture superoxide, hydroxyl and lipid radicals.

It has been reported that flavonoids act as free radical scavengers as they are potential reducing agents that protect from oxidative damage, which are conferred by the content of hydroxyl groups.

Flavonoid compounds are products extracted from plants and they are found in several parts of the plant. Flavonoids are used by vegetables for their growth and defense against plaques. They belong to a class of low-molecular-weight phenolic compounds that are widely distributed in the plant kingdom.

Flavonoids are classified into subgroups based on their chemical structure: flavanones, flavones, flavonols, flavan-3-ols, anthocyanins and isoflavones.
What are flavonoids?

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