flavanone

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Related to Flavanones: Flavonoids, Flavones

fla·va·none

 (flā′və-nōn′)
n.
1. A colorless crystalline tricyclic compound, C15H12O2.
2. Any of various colorless to pale yellow derivatives of this compound, found especially in citrus fruits, and often occurring as glycosides.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

flavanone

(ˈfleɪvəˌnəʊn)
n
a chemical compound, C15H12O2, derived from flavone
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
The main subgroups of flavonoids are flavanols, flavanones, flavonols, flavones, anthocyanidins and isoflavones (Figure 1) (3, 10).
e) Flavanones are found in citrus fruits with the highest concentrations.
Comparative study on the antibacterial activity of phytochemical flavanones against methicillin-resistant Staphylococcus aureus.
This phase is focused on flavanones while in third phase, studies has been extended to the oxystyryl moiety mode of binding.
Its UV-protection benefits are due to its abundant anthocyanins, flavanones, and hydroxycinnamic acids.
Each 1-SD increase in dietary intake of total flavonols and total flavanones was associated with reduced odds of the prevalence of any AMD [multivariable-adjusted OR (95% CI): 0.75 (0.58, 0.97) and 0.77 (0.60, 0.99), respectively].
There is a different class of flavonoids such as flavones, flavonols, and flavanones. Quercetin, rutin, kaempferol belongs to most common available flavonoids in our diet.
Flavanones. Like the previous subgroup, flavanones also influence and interact with GM [28, 77, 78].
The main classes of flavonoids are flavonols, flavones, flavanones, flavanols, isoflavones, and anthocyanidins [57].
Yen, "Neuroprotective Effects of the Citrus Flavanones against H2O2-Induced Cytotoxicity in PC12 Cells," Journal of Agricultural and Food Chemistry, vol.
They have been classified into six subgroups: flavones, flavonols, flavanones, flavan-3-ols, isoflavones, and anthocyanidins [12].