flavonoid

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fla·vo·noid

 (flā′və-noid′)
n.
1. Any of a large group of water-soluble antioxidant compounds, including the anthocyanins, flavonols, flavones, and isoflavonoids, often occurring as glycosides in plants and consisting of two aromatic rings linked by a carbon bridge that often forms a heterocyclic ring. Flavonoids are found in tea, red wine, and a variety of vegetables and fruits.
2. Any of various compounds that are a subset of this group, including the flavones, flavanols, and flavonols, as distinguished from the isoflavonoids. In both senses also called bioflavonoid.

flavonoid

(ˈfleɪvəˌnɔɪd)
n
(Elements & Compounds) any of a group of organic compounds that occur as pigments in fruit and flowers
[C20: from flavone + -oid]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.flavonoid - any of a large class of plant pigments having a chemical structure based on or similar to flavone
phytochemical - a chemical substance obtained from plants that is biologically active but not nutritive
pigment - dry coloring material (especially a powder to be mixed with a liquid to produce paint, etc.)
Translations

flavonoid

n flavonoide m
References in periodicals archive ?
The flavinoids present in soya have been shown to increase oestrogen levels when they are too low and reduce them when they are too high which is why they help to reduce hot flushes which are thought to be due to a lack of oestrogen.
The chemicals are antioxidant flavinoids and, surprise surprise, seaweed has got them as well.
Components of ginkgo are flavinoids (ginkgo-flavone) and terpenoids (ginkgolides and bilobalide).
The study adds to a growing body of evidence that suggests chocolate, and dark chocolate in particular, is the latest superfood, thanks to high levels of anti-oxidants and health-boosting compounds called flavinoids.
According to a report by leading diet and health experts, chemicals in tea called flavinoids have a mild but beneficial effect in lowering cholesterol and blood pressure.
Red wine is said to contain anti- oxidants - called flavinoids - from grape skins.
Processed to maintain its natural state flavinoids and, therefore, maintain its characteristic odor, color and skin conditioning benefits.