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Flavonoid
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. Chemically, flavonoids have the general structure of a 15-carbon skeleton, which consists of two phenyl rings (A and B) and a heterocyclic ring (C, the ring containing the embedded oxygen). This carbon structure can be abbreviated C6-C3-C6. According to the IUPAC nomenclature, they can be classified into: *flavonoids or bioflavonoids *isoflavonoids, derived from 3-phenyl chromen-4-one (3-phenyl-1,4-benzopyrone) structure *neoflavonoids, derived from 4-phenylcoumarine (4-phenyl-1,2-benzopyrone) structure The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins ( flavones 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyphenol
Polyphenols () are a large family of naturally occurring organic compounds characterized by multiples of phenol units. They are abundant in plants and structurally diverse. Polyphenols include flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments. Etymology The name derives from the Ancient Greek word (''polus'', meaning "many, much") and the word phenol which refers to a chemical structure formed by attaching to an aromatic benzenoid (phenyl) ring to a hydroxyl (-OH) group as is found in alcohols (hence the ''-ol'' suffix). The term polyphenol has been in use at least since 1894. Definition The term polyphenol is not well-defined, but is generally agreed that they are natural products "having a polyphenol structure (i.e., several hydroxyl groups on aromatic rings)" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". *Flavonoids include flavones, flavonols, flavanols, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hesperidin
Hesperidin is a flavanone glycoside found in citrus fruits. Its aglycone form is called hesperetin. Its name is derived from the word "hesperidium", for fruit produced by citrus trees. Hesperidin was first isolated in 1828 by French chemist M. Lebreton from the white inner layer of citrus peels (mesocarp, albedo). Hesperidin is believed to play a role in plant defense. Sources ''Rutaceae'' * 700–2,500 ppm in fruit of ''Citrus aurantium'' (bitter orange, petitgrain) * in orange juice (''Citrus sinensis'') * in ''Zanthoxylum gilletii'' * in lemon * in lime * in leaves of ''Agathosma serratifolia'' ''Lamiaceae'' Peppermint contains hesperidin. Content in foods Approximate hesperidin content per 100 ml * 481 mg peppermint, dried * 44 mg blood orange, pure juice * 26 mg orange, pure juice * 18 mg lemon, pure juice * 14 mg lime, pure juice * 1 mg grapefruit, pure juice Metabolism Hesperidin 6-''O''-α--rhamnosyl-β--glucosidase, an enzyme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthoxanthin
Anthoxanthins ( flavones and flavonols)Isolation of a UDP-glucose: Flavonoid 5-O-glucosyltransferase gene and expression analysis of anthocyanin biosynthetic genes in herbaceous peony (Paeonia lactiflora Pall.). Da Qiu Zhao, Chen Xia Han, Jin Tao Ge and Jun Tao, Electronic Journal of Biotechnology, 15 November 2012, Volume 15, Number 6, are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to color changes with minerals and metal ions, similar to anthocyanins. Uses As with all flavonoids, anthoxanthins have antioxidant properties and are important for nutrition. They are sometimes used as food additives to add color or flavor to foods. One of the most well-known anthoxanthins is quercetin Quercetin is a plant flavonol from the flavonoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Secondary Metabolite
Secondary metabolites, also called specialised metabolites, toxins, secondary products, or natural products, are organic compounds produced by any lifeform, e.g. bacteria, fungi, animals, or plants, which are not directly involved in the normal growth, development, or reproduction of the organism. Instead, they generally mediate ecological interactions, which may produce a selective advantage for the organism by increasing its survivability or fecundity. Specific secondary metabolites are often restricted to a narrow set of species within a phylogenetic group. Secondary metabolites often play an important role in plant defense against herbivory and other interspecies defenses. Humans use secondary metabolites as medicines, flavourings, pigments, and recreational drugs. The term secondary metabolite was first coined by Albrecht Kossel, a 1910 Nobel Prize laureate for medicine and physiology in 1910. 30 years later a Polish botanist Friedrich Czapek described secondary metabolit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoflavonoid
Isoflavonoids are a class of flavonoid phenolic compounds, many of which are biologically active. Isoflavonoids and their derivatives are sometimes referred to as phytoestrogens, as many isoflavonoid compounds have biological effects via the estrogen receptor. Medically, isoflavonoids and related compounds have been used in many dietary supplements but the medical and scientific community is generally skeptical of their use. Recently, some natural isoflavonoids have been identified as toxins, including biliatresone which may cause biliary atresia when infants are exposed to the plant product. The isoflavonoid group is broad, and includes many structurally similar groups, including: * isoflavones * isoflavanones * isoflavans * pterocarpans * rotenoids Isoflavonoids are derived from the flavonoid biosynthesis pathway via liquiritigenin or naringenin. Chemical makeup While flavonoids (in the narrow sense) have the 2-phenylchromen-4-one backbone, isoflavonoids have the 3-phenyl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neoflavonoids
Neoflavonoids are a class of polyphenolic compounds. While flavonoids (in the narrow sense) have the 2-phenylchromen-4-one backbone, neoflavonoids have the 4-phenylchromen backbone with no hydroxyl group substitution at position 2. Types Neoflavonoids include 4-arylcoumarins (neoflavones), 4-arylchromanes, dalbergiones and dalbergiquinols. * Neoflavones are derived from the 4-phenylcoumarin (or 4-aryl-coumarin) backbone (C15H12O2). The first neoflavone isolated from natural sources was calophyllolide from ''Calophyllum inophyllum'' seeds (1951). It is also known to found in bark and timber of Sri Lankan endemic plant ''Mesua thwaitesii''. * Neoflavenes possess the 4-phenylchromen backbone (C15H10O2). Dalbergichromene, extracted from the stem-bark and heartwood of ''Dalbergia sissoo'', is an example of such compounds Other examples * Coutareagenin (5-hydroxy-7-methoxy-4-(3,4-dihydroxyphenyl)-2H-benzo-1-pyran-2-on) found in ''Hintonia latiflora'' * Dalbergin * Nivetin isolated f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonol
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. Flavonols are present in a wide variety of fruits and vegetables. In Western populations, estimated daily intake is in the range of 20–50 mg per day for flavonols. Individual intake varies depending on the type of diet consumed. The phenomenon of dual fluorescence (due to excited state intramolecular proton transfer or ESIPT) is induced by tautomerism of flavonols (and glucosides) and could contribute to plant UV protection and flower colour. Besides being a subclass of flavonoids, flavonols are suggested by a study of cranberry juice to play a role along with proanthocyanidins, in the juice's ability to block bacterial adhesion, demonstrated by the compressing the fimbria of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
4-phenylcoumarin
Neoflavonoids are a class of polyphenolic compounds. While flavonoids (in the narrow sense) have the 2-phenylchromen-4-one backbone, neoflavonoids have the 4-phenylchromen backbone with no hydroxyl group substitution at position 2. Types Neoflavonoids include 4-arylcoumarins (neoflavones), 4-arylchromanes, dalbergiones and dalbergiquinols. * Neoflavones are derived from the 4-phenylcoumarin (or 4-aryl-coumarin) backbone (C15H12O2). The first neoflavone isolated from natural sources was calophyllolide from ''Calophyllum inophyllum'' seeds (1951). It is also known to found in bark and timber of Sri Lankan endemic plant ''Mesua thwaitesii''. * Neoflavenes possess the 4-phenylchromen backbone (C15H10O2). Dalbergichromene, extracted from the stem-bark and heartwood of ''Dalbergia sissoo'', is an example of such compounds Other examples * Coutareagenin (5-hydroxy-7-methoxy-4-(3,4-dihydroxyphenyl)-2H-benzo-1-pyran-2-on) found in ''Hintonia latiflora'' * Dalbergin * Nivetin isolated f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neohesperidin
Neohesperidin is a flavanone glycoside found in citrus fruits. It is the 7-O-neohesperidose derivative of hesperetin, which in turn is the 4'-methoxy derivative of eriodictyol Eriodictyol is a bitter-masking flavanone, a flavonoid extracted from yerba santa (''Eriodictyon californicum''), a plant native to North America. Eriodictyol is one of the four flavanones identified in this plant as having taste-modifying proper .... Neohesperidin dihydrochalcone has an intense sweet taste, and is listed as a Generally Recognized as Safe flavour enhancer by the Flavour and Extract Manufacturers' Association. References External links * {{Glycosides Flavanone glycosides Flavonoids found in Rutaceae ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eriodictyol
Eriodictyol is a bitter-masking flavanone, a flavonoid extracted from yerba santa (''Eriodictyon californicum''), a plant native to North America. Eriodictyol is one of the four flavanones identified in this plant as having taste-modifying properties, the other three being homoeriodictyol, its sodium salt, and sterubin. Eriodictyol was also found in the twigs of ''Millettia duchesnei'', in ''Eupatorium arnottianum'', and its glycosides (eriocitrin) in lemons and rose hips The rose hip or rosehip, also called rose haw and rose hep, is the accessory fruit of the various species of rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after pollinat ... (''Rosa canina''). References {{Flavanone Flavanones Bitter-masking compounds Catechols Resorcinols ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biological Pigment
Biological pigments, also known simply as pigments or biochromes, are substances produced by living organisms that have a color resulting from selective color absorption. Biological pigments include plant pigments and flower pigments. Many biological structures, such as skin, eyes, feathers, fur and hair contain pigments such as melanin in specialized cells called chromatophores. In some species, pigments accrue over very long periods during an individual's lifespan. Pigment color differs from structural color in that it is the same for all viewing angles, whereas structural color is the result of selective reflection or iridescence, usually because of multilayer structures. For example, butterfly wings typically contain structural color, although many butterflies have cells that contain pigment as well. Biological pigments See conjugated systems for electron bond chemistry that causes these molecules to have pigment. * Heme/porphyrin-based: chlorophyll, bilirubin, hemocy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capillary
A capillary is a small blood vessel from 5 to 10 micrometres (μm) in diameter. Capillaries are composed of only the tunica intima, consisting of a thin wall of simple squamous endothelial cells. They are the smallest blood vessels in the body: they convey blood between the arterioles and venules. These microvessels are the site of exchange of many substances with the interstitial fluid surrounding them. Substances which cross capillaries include water, oxygen, carbon dioxide, urea, glucose, uric acid, lactic acid and creatinine. Lymph capillaries connect with larger lymph vessels to drain lymphatic fluid collected in the microcirculation. During early embryonic development, new capillaries are formed through vasculogenesis, the process of blood vessel formation that occurs through a '' de novo'' production of endothelial cells that then form vascular tubes. The term '' angiogenesis'' denotes the formation of new capillaries from pre-existing blood vessels and already present ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
