• flavanone
  • Flavonoid 3',5'-hydroxylase (EC 1.14.13.88) is an enzyme with systematic name flavanone,NADPH:oxygen oxidoreductase. (wikipedia.org)
  • This enzyme catalyses the following chemical reaction flavanone + 2 NADPH + 2 H+ + 2 O2 ⇌ {\displaystyle \rightleftharpoons } 3',5'-dihydroxyflavanone + 2 NADP+ + 2 H2O (overall reaction) (1a) flavanone + NADPH + H+ + O2 ⇌ {\displaystyle \rightleftharpoons } 3'-hydroxyflavanone + NADP+ + H2O (1b) 3'-hydroxyflavanone + NADPH + H+ + O2 ⇌ {\displaystyle \rightleftharpoons } 3',5'-dihydroxyflavanone + NADP+ + H2O Flavonoid 3',5'-hydroxylase is a heme-thiolate protein (P-450). (wikipedia.org)
  • glycoside
  • It is composed principally of ascorbic acid (vitamin C), eriodictyol glycoside also called eriocitrin (lemon flavonoid, a natural yellow food coloring found in lemon peel), choline, and inositol. (wikipedia.org)
  • antioxidants
  • Flavonoids are powerful antioxidants and anti-allergic nutrients that inhibit the release of chemical mediators, synthesis of Th2 type cytokines, such as interleukin (IL)-4 and IL-13, and CD40 ligand expression by high-affinity immunoglobulin E (IgE) receptor-expressing cells, such as mast cells and basophils. (mdpi.com)
  • Red wine and grape juice, for example, contain significant levels of flavonoids that act as antioxidants , protect against LDL oxidation, and inhibit platelet aggregation, thereby providing protection against heart disease. (howstuffworks.com)
  • naturally
  • Over 5000 naturally occurring flavonoids have been characterized from various plants. (wikipedia.org)
  • Flavonoids exist naturally in cocoa, but because they can be bitter, they are often removed from chocolate, even dark chocolate. (wikipedia.org)
  • Flavonoids are naturally occurring constituents of plants that have been traditionally used as anti-inflammatory and anti-cancer medicines. (google.com)
  • derivatives
  • 17 selected flavones derivatives, flavonoids, were analyzed through a systematic B3LYP∕6-311++G** computational study with the aim of understanding the molecular factors that determine their structural and energetic properties in gas phase. (mdpi.com)
  • malonyl and acyl-derivatives (d-amino acids, malonylated flavonoids, acylated, prenylated and malonated proteins). (wikipedia.org)
  • extract
  • With this knowledge, Geoffrey Kite was able to suggest probable structures for another 39 of the flavonoids in the leaf extract using a technique called liquid chromatography-mass spectrometry. (phys.org)
  • Lipo-flavonoid is a concentrated extract of lemon peel. (wikipedia.org)
  • vegetables
  • Because flavonoids provide the colour in many foods, to get the best dose you should seek out those fruit and vegetables with the brightest, deepest colours - which means choosing red grapes over white. (nzherald.co.nz)
  • pigments
  • Flavonoids are the most important plant pigments for flower coloration, producing yellow or red/blue pigmentation in petals designed to attract pollinator animals. (wikipedia.org)
  • onions
  • For example, onions will lose about one-quarter to one-third of their original flavonoid content over six months, with most of the loss occurring in the first two weeks. (nzherald.co.nz)
  • found
  • The Kew scientists wanted to know if the flavonoids found in S. japonicum also occurred in C. kentukea, which would support the relationship between these species. (phys.org)
  • phytochemicals
  • You may have heard these natural nutrition factors called vitamin P. The more than 800 flavonoids in plants, better known as phytochemicals , may help fight cancer and heart disease . (howstuffworks.com)
  • Phytochemicals under research can be classified into major categories, such as carotenoids and polyphenols, which include phenolic acids, flavonoids, and stilbenes/lignans. (wikipedia.org)
  • grapes
  • Flavonoids are all over the news at the moment, boasting how you can slim down by only eating a few grapes and how some fruit and veg is better than the rest . (nzherald.co.nz)
  • apples
  • Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia (UEA). (redorbit.com)
  • nitrogen
  • In higher plants, flavonoids are involved in UV filtration, symbiotic nitrogen fixation and floral pigmentation. (wikipedia.org)
  • A flavonoid alkaloid also known as a flavoalkaloid is a type of natural product produced by plants that contains both a flavonoid core structure and a nitrogen containing substituent so that the substance is also classified as an alkaloid. (wikipedia.org)
  • consumption
  • Published today in the journal Neurology ®, the findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. (redorbit.com)
  • These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits," said Prof Cassidy. (redorbit.com)
  • foods
  • They can also be can be lost through contact with water - in some cases, up to 80 per cent of some flavonoids can be lost into cooking water during the boiling of foods. (nzherald.co.nz)
  • content
  • But it's not just storage that may have an impact on flavonoid content. (nzherald.co.nz)
  • Over the six-year study, measurements confirmed that weather could be a factor in flavonoid content, regardless of whether they were grown under organic conditions. (eurekalert.org)
  • Cancer
  • Flavonoids, Inflammation and Cancer presents an in-depth analysis of the mechanisms by which flavonoids are thought to prevent inflammation and the development of GI and steroid-responsive cancers. (google.com)
  • study
  • This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinson's. (redorbit.com)
  • different
  • Different conformers for each flavonoid were analyzed and the strength and topology of the intramolecular hydrogen bonds studied through the computation of the corresponding torsional profiles. (mdpi.com)
  • plant
  • Flavonoids secreted by the root of their host plant help Rhizobia in the infection stage of their symbiotic relationship with legumes like peas, beans, clover, and soy. (wikipedia.org)
  • Rhizobia living in soil are able to sense the flavonoids and this triggers the secretion of Nod factors, which in turn are recognized by the host plant and can lead to root hair deformation and several cellular responses such as ion fluxes and the formation of a root nodule. (wikipedia.org)