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flavonoid

[ fley-vuh-noid ]

noun

, Biochemistry
  1. any of a group of water-soluble, principally yellow polyphenols present in plants and having a structure similar to flavone: flavonoids are noted for their antioxidant, antiviral, anticancer, anti-inflammatory, and antiallergenic properties.


flavonoid

/ ˈfleɪvəˌnɔɪd /

noun

  1. any of a group of organic compounds that occur as pigments in fruit and flowers
“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


flavonoid

/ flāvə-noid′ /

  1. Any of a large group of water-soluble plant pigments that are beneficial to health. Flavonoids are polyphenols and have antioxidant, anti-inflammatory, and antiviral properties. They also help to maintain the health of small blood vessels and connective tissue, and some are under study as possible treatments of cancer.
  2. Also called bioflavonoid


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Word History and Origins

Origin of flavonoid1

First recorded in 1945–50; flavon(e) + -oid
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Word History and Origins

Origin of flavonoid1

C20: from flavone + -oid
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Example Sentences

Another kind, flavonoids, attract the kinds of bacteria that live in or on plant roots and convert gaseous nitrogen into a form that plants can use.

Apples contain an anti-inflammatory flavonoid called quercetin, while red wine contains the flavonoid catechin.

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