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flavonol

[ fley-vuh-nawl, -nol ]

noun

, Chemistry.
  1. the 3-hydroxy derivative of flavone, many of whose derivatives, as quercetin, are naturally occurring yellow dyes.
  2. any derivative of this compound.


flavonol

/ ˈfleɪvəˌnɒl /

noun

  1. a flavonoid that occurs in red wine and is said to offer protection against heart disease
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of flavonol1

First recorded in 1895–1900; flavone + -ol 1
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Example Sentences

People with the highest levels of flavonol intake tended to have higher levels of education and were more physically active.

Tomatoes, kale, apples and tea are loaded with quercetin, but no health benefit was registered for that flavonol.

Study members who followed a regimen with the highest flavonol levels—the top fifth—had a 48 percent lower risk of receiving an Alzheimer’s diagnosis than those in the bottom quintile.

Its benefits are attributed to its primary ingredient—cocoa—which is rich in an antioxidant called flavonol.

These animals had ingested one of the flavonol groups whose chemical structure seems to be too large to be absorbed by the small intestine.

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flavonoidflavoprotein