FLAVONOL Meaning and
Definition
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Flavonols are a group of natural plant compounds belonging to the flavonoid family. They are polyphenolic compounds that are widely distributed in various fruits, vegetables, herbs, and beverages, and are known for their potent antioxidant properties. Flavonols are characterized by their chemical structure, which consists of a flavone backbone with a hydroxyl (-OH) group attached to position 3 of the C-ring.
In terms of appearance, flavonols usually have a yellow color, and their pigments contribute to the vibrant hues of various plant tissues. They are synthesized by plants as a protective mechanism against external stressors such as ultraviolet radiation and pathogens.
Besides their vital role in the plant's defense system, flavonols have attracted significant attention due to their potential health benefits. As potent antioxidants, flavonols scavenge and neutralize harmful free radicals in the body, thereby aiding in the prevention of oxidative damage and reducing the risk of chronic diseases like cancer, cardiovascular diseases, and neurodegenerative disorders.
Common dietary sources of flavonols include apples, berries, citrus fruits, onions, broccoli, kale, tea, and red wine. Several studies have indicated that regular consumption of foods rich in flavonols can contribute to overall health and well-being. However, it's worth noting that specific flavonols may have different biological activities and potential health benefits, thus further research is needed to fully understand their individual effects on human health.
Common Misspellings for FLAVONOL
- dlavonol
- clavonol
- vlavonol
- glavonol
- tlavonol
- rlavonol
- fkavonol
- fpavonol
- foavonol
- flzvonol
- flsvonol
- flwvonol
- flqvonol
- flaconol
- flabonol
- flagonol
- flafonol
- flavinol
- flavknol
- flavlnol
Etymology of FLAVONOL
The word "flavonol" is derived from the combination of two terms: "flavonoid" and "ol".
The term "flavonoid" is derived from the Latin word "flavus", meaning yellow, and the Greek word "eidos", meaning shape or form. Flavonoids are a class of plant secondary metabolites that typically have a yellow color. They are commonly found in fruits, vegetables, and herbs.
The suffix "ol" is often used in chemistry to denote a class of organic compounds called alcohols. In this case, it is used to denote that flavonols have certain functional groups, such as hydroxyl (-OH) groups.
Therefore, "flavonol" describes a specific subclass of flavonoids that have the presence of hydroxyl groups in their molecular structure.
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