flavonol

American  

[fley-vuh-nawl, -nol] / ˈfleɪ vəˌnɔl, -ˌnɒl /

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.

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flavonol British  

/ ˈfleɪvəˌnɒl /

noun

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

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Etymology

Origin of flavonol

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.

From New York Times

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

From Scientific American

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.

From Scientific American

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

From Washington Times

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

From New York Times