flavonols การใช้

• Flavonols are present in a wide variety of fruits and vegetables.
• Flavonols, including kaempferol, are products of this pathway.
• Protocyanidins, flavonols, saponins, sapogenins, and ellagic acid are absent.
• Iridoids, flavonols and ellagic acid are absent.
• Many studies show anti-cancer results analyzing different flavonoids, such as flavones and flavonols.
• Flavonols are inhibitor of CYP2C9 and CYP3A4, which are enzymes that metabolize most drugs in the body.
• In Western populations, estimated daily intake is in the range of 20 50 mg per day for flavonols.
• In 1951, Australian scientist W . G . C . Forsyth first isolated flavonols from fresh coco-beans.
• Flowers, fruits, and leaves get their pigments from anthocyanins and copigments ( such as tannings and flavonols ).
• However, Lowry ( 1976 ) suggested that anthocyanins are formed through direct conversion from flavonols as they have structural similarities.
• Cranberry juice is an abundant food source of proanthocyanidins and flavonols and quercetin, which are being studied in vivo and in vitro.
• The three flavonoid classes above are all ketone-containing compounds, and as such, are anthoxanthins ( flavones and flavonols ).
• Olive fruit contains several types of polyphenols, mainly tyrosols, phenolic acids, flavonols and flavones, and for black olives, anthocyanins.
• The family contains a wide range of benzylisoquinoline compounds ( alkaloids ) and lignans such as furofuran, flavones and flavonols and some proanthocyanidins.
• Eight spots containing phenolic acids, flavonols, flavones, leucoanthocyanins and'unknown flavonoid'1 and 3 were identified from chromatographic profiles.
• Eight spots containing phenolic acids, flavonols, flavones, leucoanthocyanins and'unknown flavonoids'1 and 3 were identified from chromatographic profiles.
• Initial screening has revealed it to contain steroids, saponins, alkaloids and natural phenols ( flavonols, flavones, tannins, xanthonoids ).
• Concentrations of phenolic acids, flavanones, stilbenes, flavones, flavonols, and anthocyanins were elevated, with flavanones being 69 % higher.
• Apple juice has a significant concentration of natural phenols of low molecular weight ( including chlorogenic acid, flavan-3-ols, and flavonols ) and procyanidins.
• Flavonols were found to be the predominating class of phenolic compounds while phenolic acids and flavan-3-ols ( " catechins " ) represent minor components.