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

See Examples For:

flavonoid

Despite the significant changes in pigment and flavonoid composition, the modified lettuce showed no meaningful reduction in growth.

From Science Daily ● Jun. 15, 2026

Many seaweeds contain phenolic and flavonoid compounds, which are important antioxidants, as well as omega-3 fatty acids, amino acids, fibre, vitamins A, C and E – and minerals such as copper, zinc and iodine.

From Salon ● Aug. 5, 2024

This flavonoid is found in many different plants, including apples, onions, citrus fruits, black tea, berries, capers and red wine.

From Seattle Times ● Sep. 22, 2021

The researchers looked not only at total flavonoid consumption, but also at about three dozen specific flavonoid-containing foods.

From New York Times ● Aug. 9, 2021

By 1991, he and his colleagues had identified and patented the flavonoid 3',5'-hydroxylase gene in petunias.

From Science Magazine ● May 2, 2019