The next time you're thinking about whether to cook dinner or order a pizza for delivery, think of this: Plants have been doing pretty much the same thing for eons.
Plants & Animals
Jan 29, 2020
5
1923
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 ...
Plants & Animals
Sep 27, 2012
5
0
(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 ...
Biochemistry
Aug 30, 2013
0
0
With scientific evidence now supporting the age-old wisdom that cranberries, whether in sauce or as juice, prevent urinary tract infections, people have wondered if there was an element of the berry that, if extracted and ...
Cell & Microbiology
Oct 28, 2011
0
0
Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluna (UPC) ...
Biochemistry
Apr 14, 2010
1
0
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 ...
Biochemistry
Aug 17, 2018
0
24
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 ...
Biotechnology
Apr 3, 2019
0
213
The enzymes needed for producing and chemically modifying functionally important plant molecules called anthocyanins have been identified by a research team led by Kazuki Saito of the RIKEN Plant Science Center, Yokohama.
Biotechnology
Mar 9, 2012
0
1
Flavonoids produced by sorghum leaves have shown promising results in combating fall armyworm larvae. When sprayed on the leaves of corn, sorghum flavonoids stunt the growth of fall armyworm and often kill the pest, Penn ...
Ecology
Aug 24, 2022
0
669
An international team of researchers has discovered two networks of genes across all types of rockfish that may help to explain the differences in longevity in different species. In their paper published in the journal Science ...
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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