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fla·vo·nol(flā′vō-nôl′, -nōl′, -və-)
1. A yellow crystalline flavonoid, C15H10O3, that is structurally related to flavone.
2. Any of various derivatives of this compound, such as quercetin, found in foods such as onions, green vegetables, tea, apples, and grapes, and usually 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.
1. (Elements & Compounds) a flavonoid that occurs in red wine and is said to offer protection against heart disease
2. (Medicine) a flavonoid that occurs in red wine and is said to offer protection against heart disease
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014