Flavonols

Flavonol_num.svg

Flavonols are a class of flavonoids, which are a group of polyphenolic compounds found in a variety of plants. They are known for their potential health benefits and are commonly found in many fruits, vegetables, and beverages such as tea and wine.

Structure and Properties

Flavonols are characterized by the presence of a 3-hydroxyflavone backbone. This structure consists of two phenyl rings (A and B) and a heterocyclic ring (C). The basic structure can be modified by the addition of various functional groups, leading to a wide variety of flavonols with different properties.

Common Flavonols

Some of the most common flavonols include:

• Quercetin
• Kaempferol
• Myricetin
• Isorhamnetin

These compounds are widely studied for their antioxidant properties and potential health benefits.

Sources

Flavonols are abundant in a variety of foods, including:

• Onions
• Kale
• Broccoli
• Apples
• Berries
• Grapes
• Red wine
• Tea

Health Benefits

Flavonols have been associated with numerous health benefits, including:

• Antioxidant activity
• Anti-inflammatory effects
• Potential cardiovascular benefits
• Possible anticancer properties

Biosynthesis

Flavonols are synthesized in plants through the phenylpropanoid pathway. This pathway involves several enzymes, including chalcone synthase, chalcone isomerase, and flavonol synthase, which convert simple phenolic compounds into complex flavonoids.

Role in Plants

In plants, flavonols play several important roles, including:

• Protection against ultraviolet radiation
• Defense against pathogens
• Attraction of pollinators

Research and Studies

Ongoing research is exploring the various health benefits of flavonols, their mechanisms of action, and their potential therapeutic applications. Studies are also investigating the bioavailability and metabolism of flavonols in the human body.

See Also

• Flavonoid
• Polyphenol
• Antioxidant
• Phenylpropanoid pathway

External Links

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