Insect-deterring sorghum compounds may be eco-friendly pesticide

Compounds produced by sorghum plants to defend against insect feeding could be isolated, synthesized and used as a targeted, nontoxic insect deterrent, according to researchers who studied plant-insect interactions that included ...

Scientists discover natural plant-based food preservative

Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises naturally occurring ...

Tyrosinase inhibitors from terrestrial and marine resources

Tyrosinase is a multifunctional copper-containing enzyme widely distributed in microorganisms as well as plants and animals which has a primordial role in melanin biosynthesis thus impacting on skin color and pigmentation. ...

Flavonoids: Little changes—large effects

(Phys.org) —Scientists at the University of York have discovered that very small chemical changes to dietary flavonoids cause very large effects when the plant natural products are tested for their impact on the human immune ...

Chocolate makes snails smarter

Chocolate isn't usually on the diet for snails, but when Lee Fruson and Ken Lukowiak from the University of Calgary, became curious about the effects of diet on memory, they decided to try a flavonoid from chocolate, epicatechin ...

Spot the chemical difference

(Phys.org) -- Scientists at Kew have devised a method to distinguish similar flavonoids when chemically profiling plant extracts.

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Flavonoid

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).

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