flavonol

[fley-vuh-nawl, -nol]

noun

Chemistry.

1. the 3-hydroxy derivative of flavone, many of whose derivatives, as quercetin, are naturally occurring yellow dyes.

2. any derivative of this compound.

flavonol

/ ˈfleɪvəˌnɒl /

noun

1. a flavonoid that occurs in red wine and is said to offer protection against heart disease

Word History and Origins

Origin of flavonol¹

First recorded in 1895–1900; flavone + -ol ¹

Example Sentences

People with the highest levels of flavonol intake tended to have higher levels of education and were more physically active.

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Tomatoes, kale, apples and tea are loaded with quercetin, but no health benefit was registered for that flavonol.

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Study members who followed a regimen with the highest flavonol levels—the top fifth—had a 48 percent lower risk of receiving an Alzheimer’s diagnosis than those in the bottom quintile.

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Its benefits are attributed to its primary ingredient—cocoa—which is rich in an antioxidant called flavonol.

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These animals had ingested one of the flavonol groups whose chemical structure seems to be too large to be absorbed by the small intestine.

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