Flavonol

A type of flavonoid found in various plants

Template:Infobox phytochemical

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 antioxidant properties and are commonly found in many fruits, vegetables, and beverages such as tea and wine.

Structure

Flavonols are characterized by the presence of a 3-hydroxyflavone backbone. This structure is responsible for their biological activity and chemical properties. The most common flavonols include quercetin, kaempferol, myricetin, and isorhamnetin.

Sources

Flavonols are widely distributed in the plant kingdom. They are abundant in onions, kale, leeks, broccoli, apples, berries, and grapes. The concentration of flavonols can vary depending on the plant species, cultivar, and environmental conditions.

Health Benefits

Flavonols have been studied for their potential health benefits. They are believed to contribute to the prevention of chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders. Their antioxidant properties help in reducing oxidative stress and inflammation.

Mechanism of Action

The mechanism of action of flavonols involves the scavenging of free radicals, modulation of enzyme activity, and interaction with cell signaling pathways. These actions help in protecting cells from damage and maintaining homeostasis.

Research

Ongoing research is focused on understanding the bioavailability, metabolism, and therapeutic potential of flavonols. Studies are also exploring their role in gut health and microbiome interactions.

See also

• Flavonoid
• Antioxidant
• Polyphenol

External links

• Flavonol on WikiMD