flavonoid

American  

[fley-vuh-noid] / ˈfleɪ vəˌnɔɪd /

noun

Biochemistry

1. any of a group of water-soluble, principally yellow polyphenols present in plants and having a structure similar to flavone: flavonoids are noted for their antioxidant, antiviral, anticancer, anti-inflammatory, and antiallergenic properties.

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flavonoid British  

/ ˈfleɪvəˌnɔɪd /

noun

1. any of a group of organic compounds that occur as pigments in fruit and flowers

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flavonoid Scientific  

/ flā′və-noid′ /

1. Any of a large group of water-soluble plant pigments that are beneficial to health. Flavonoids are polyphenols and have antioxidant, anti-inflammatory, and antiviral properties. They also help to maintain the health of small blood vessels and connective tissue, and some are under study as possible treatments of cancer.

2. Also called bioflavonoid

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Etymology

Origin of flavonoid

First recorded in 1945–50; flavon(e) + -oid

Example Sentences

In this case, researchers concentrated on three major groups: terpenoids, flavonoids, and amino acids.

From Science Daily

The researchers found that beetles feeding on spruce trees absorb defensive compounds from the phloem, especially phenolic glycosides such as stilbenes and flavonoids.

From Science Daily

Quercetin is a plant flavonoid found in fruits, vegetables, tea, and wine that can act as a powerful antioxidant and have anti-inflammatory properties.

From Science Daily

Pecans provide the highest level of flavonoids and the highest ratio of antioxidants of any tree-nut to support brain- and heart-health.

From Salon

The bark of the trees - used in traditional medicine to treat everything from stomach complaints to infertility - contained chemicals with medicinal effects, from phenols to flavonoids.

From BBC