Flavonols

Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one). They can be found in a wide variety of fruits and vegetables. The three flavonol subtypes include kaempferol, quercetin, and myricetin.

Structure and Classification

Flavonols are characterized by the presence of a 3-hydroxyflavone backbone. They are further classified based on the pattern of hydroxylation. The three main subtypes of flavonols are kaempferol, quercetin, and myricetin, each differing in the number and position of the hydroxy groups.

Sources

Flavonols are widely distributed in the plant kingdom. They are present in a variety of fruits and vegetables including apples, berries, grapes, kale, onions, and tea leaves.

Health Benefits

Flavonols have been associated with a variety of health benefits. They have antioxidant properties, which can help to neutralize harmful free radicals in the body. Some studies have also suggested that flavonols may have anti-inflammatory, anti-cancer, and neuroprotective effects.

See Also

• Flavonoids
• Phytochemicals
• Antioxidants

References

Flavonols Resources
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