- alias: flavonoids
- flavonoids are a group of natural compounds found in fruits, vegetables, teas, and other plant-based foods. they are known for their strong antioxidant, anti-inflammatory, and immune-modulating properties, playing a key role in promoting overall health and protecting against chronic diseases.
chemical properties
- molecular structure: based on a 15-carbon skeleton (C₆-C₃-C₆) with two aromatic rings connected by a three-carbon bridge.
- molecular weight: varies depending on the specific flavonoid (e.g., quercetin: 302.24 g/mol, kaempferol: 286.23 g/mol).
- solubility: most flavonoids are poorly soluble in water; soluble in organic solvents like ethanol and DMSO.
usefulness in medicine
- flavonoids act as potent antioxidants, neutralizing free radicals and reducing oxidative stress.
- they exhibit anti-inflammatory properties, helping manage conditions like arthritis, cardiovascular diseases, and diabetes.
- flavonoids support skin health by protecting against uv damage, reducing inflammation, and promoting collagen synthesis.
- they are being studied for their anticancer properties, as they can inhibit tumor cell proliferation and induce apoptosis.
- flavonoids improve brain health, potentially lowering the risk of neurodegenerative diseases like Alzheimer’s.
antibacterial and antimicrobial activity
flavonoids are known for their broad-spectrum antimicrobial activity, targeting bacteria, fungi, and viruses by disrupting microbial membranes, inhibiting enzyme activity, and modulating immune responses. research highlights:
- bacteria:
- staphylococcus aureus research link
- escherichia coli research link
- fungi:
- candida albicans research link
- viruses:
- influenza virus research link
- herpes simplex virus research link