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Transformation of Natural Products by Marine-Derived Microorganisms
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Thayane Melo de Queiroz, André Luiz Meleiro Porto
Flavonoids are organic compounds formed by three rings (A, B, and C) with a basic structural skeleton of the diphenylpropane type (C6-C3-C6). The members of this class of compounds are represented by flavonols (kaempferol, myricetin and quercetin), flavones (apigenin and luteolin), flavanones (naringenin and hesperetin), flavanols (catechin and epi-catechin), and isoflavones (daidzein and genistein), among others. Flavanones occur predominantly in citrus fruits, flavones occur in herbs, isoflavones occur in vegetables, flavanols occur in fruits, and flavonols occur in fruits and vegetables (Yao et al., 2004; Raffa et al., 2017). Studies suggest that flavonoids have important biological properties, such as anti-inflammatory, antioxidant, hepatoprotective, antithrombotic, antiviral, antibacterial, antifungal, anticarcinogenic, and vasodilating activities (Williams et al., 2004; Soobrattee et al., 2005; Haytowitz et al., 2013; Wu et al., 2013; Rosa et al., 2017).
Herbs in Cancer Therapy
Published in Anil K. Sharma, Raj K. Keservani, Surya Prakash Gautam, Herbal Product Development, 2020
Annum Malik, Shahzadi Sidra Saleem, Kifayat Ullah Shah, Learn-Han Lee, Bey Hing Goh, Tahir Mehmood Khan
Flavonoids, or bioflavonoids, include about 3000 natural phenolic structures. They commonly occur in almost every vegetable, fruit, and herb. They are also found in tea and coffee. Flavonoids constitute a considerable part of our daily dietary value, mostly in the form of quercetin (Kühnau 1976). They act as anti-inflammatory, enzyme inhibitors, that can potentially improve capillary resistance and battle free radicals. Flavonoids are classified into flavanones, flavones, isoflavones, flavonols, flavanols, and anthocyanidins. Flavanones have limited distribution, found mainly in citrus fruits such as lemons and oranges (Hollman et al. 1997). Flavones are widely distributed, such as luteolin and apigenin. Isoflavones include genistein, which can potentially inhibit human prostate cancer cells, and daidzein. Food rich in isoflavones includes legumes such as soy. Flavonols are found as naturally occurring glycosides, and the major ones include kaempferol and quercetin. Flavanols, or flavan-3-ols, have limited distribution and are found in tea, apples, broccoli, etc. Catechins such as epigallocatechin gallate (EGCG) are an example of flavanols. Anthrocyanidins are red-blue pigments found in berries. They are responsible for pigmentation in fruits.
Extraction and Utilisation of Bioactive Compounds from agricultural Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Shamina Azeez, C.K. Narayana, H.S. Oberoi
Bioactive compounds are extra-nutritional constituents that naturally occur in small quantities in plant and food products. Natural bioactive compounds have diverse structures and functionalities with molecules having enormous potential for the production of nutraceuticals, functional foods and food additives. Some of these compounds can be found in nature in high concentrations, such as polyphenols, but others are found at very low levels so that mass harvesting is required to obtain sufficient amounts, thus making chemical synthesis unprofitable (Joana Gil-Chavez et al. 2013). Phenolic compounds, include flavonoids, phenolic acids and tannins, among others. Flavonoids are the largest group of plant phenolics, comprising over half of the eight thousand naturally-occurring phenolic compounds, and include flavonols, flavones, flavanones, flavanols, isoflavones and anthocyanidins. Phenolic acids are another bioactive group of phenolic compounds found in plant and food products and comprise of the subgroups, i.e., hydroxybenzoic and the hydroxycinnamic acids (Harborne et al. 1999).
Mātauranga-guided screening of New Zealand native plants reveals flavonoids from kānuka (Kunzea robusta) with anti-Phytophthora activity
Published in Journal of the Royal Society of New Zealand, 2019
Scott A. Lawrence, Elaine J. Burgess, Chris Pairama, Amanda Black, Wayne M. Patrick, Ian Mitchell, Nigel B. Perry, Monica L. Gerth
The three active compounds identified in the present study are flavanones, a sub-group of the flavonoid natural products. Flavonoids are ubiquitous in plants and fulfil numerous important roles, including pigmentation, signalling and defence against pathogenic microbes (Havsteen 2002; Samanta et al. 2011). Some members of another flavonoid sub-group, the isoflavones, are known to be chemoattractive to Phytopthora spp. (Morris and Ward 1992; Tyler et al. 1996; Hua et al. 2008) and some have been shown to be inhibitory (Rivera-Vargas et al. 1993; Subramanian et al. 2005).
Anti-glycation effect and the α-amylase, lipase, and α-glycosidase inhibition properties of a polyphenolic fraction derived from citrus wastes
Published in Preparative Biochemistry & Biotechnology, 2020
Annayara C. F. Fernandes, Ádina L. Santana, Isabela M. Martins, Debora K. T. Moreira, Juliana A. Macedo, Gabriela A. Macedo
The antiglycation effects from citrus wastes showed a strong correlation with the polyphenolic profile presented in the extracts (Table 3). The CW2 extract showed the highest antiglycation because of its flavonoids content, from which hesperidin is presented at the highest concentration (Table 2). Several health benefits were attributed to flavanones, including antioxidant, anti-inflammatory, anti-carcinogenic and neuroprotection.