Flavonoids

Question 1

what are flavonoids

Answer 1

organic, bioactive, polyphenolic secondary metabolites that occur in plants

Question 2

polyphenols classes

Answer 2

flavonoids: major in human diet (half of total phenols)

phenolic acids: about 1/3 og diet

lignans

resveratrol

Question 3

flavonol sources

Answer 3

onions, tea, olives, kale, tomato

Question 4

flavanol sources

Answer 4

green tea, pears, grapes, wine, apple

Question 5

derived tannins source

Answer 5

fermented black tea **can bind metals, not well absorbed

Question 6

condensed tannin/ proanthocyanins sources

Answer 6

cocoa

Question 7

flavones source

Answer 7

parsley, thyme, celery

Question 8

flavanones source

Answer 8

citrus, tomato

Question 9

anthocyanins source

Answer 9

berries, cherries, plums

Question 10

isoflavones

Answer 10

legumes, soy

Question 11

flavone structure

Answer 11

ketone

Question 12

flavonol structure

Answer 12

alcohol

Question 13

anthocyanidin structure

Answer 13

positive charge

Question 14

flavanols structure

Answer 14

like to polymerize

Question 15

flavonoids structure antioxidant activity influenced by:

Answer 15

1. number and position of hydroxyl groups
2. extend of conjugated double bonds
3. lipid/aq solubility
4. ability to bind metals

Question 16

absorption of flavonoids

Answer 16

most in diet at glycosides (sugar attached)
general aglycone more readily absorbed
small intestine is where there is glycosidase activity
intestinal bacteria-> some glycosidase

highly polymerized polyphenols not well absorbed but has effects on instestine

Question 17

metabolism of flavonoids

Answer 17

in intestine and liver
can convert to other forms, bioactive form is unclear

Question 18

antioxidant activity mechanism of flavonoids

Answer 18

ability to donate a H+ atom from aromatic hydroxyl group to a free radical
may work at membrane interface

Question 19

anti-inflammatory mechanism of flavonoids

Answer 19

inhibit inflammatory response to ROS, inhibit enzymes that produce pro-inflammatory agents (cyclooxygenase, NADPH oxidase)

Question 20

carotenoid source

Answer 20

tomato, carrots

Question 21

terpene source

Answer 21

citrus, cherries

Question 22

organosulphides source

Answer 22

garlic, leeks, onions

Question 23

phenolic acid source (hydroxycinnamic)

Answer 23

coffee, blueberries, apples, oranges

Question 24

phenolic acid source (hydroxybenzoic acids)

Answer 24

red wine, grapes

Question 25

lignans source

Answer 25

berries, flaxseed, legumes

Question 26

saponins source

Answer 26

alfalfa sprouts, potatoes

Question 27

phytosterols source

Answer 27

veg oils soy, corn, sunflower

Question 28

glucosinolate source

Answer 28

cruciferous veg

Question 29

isothiocyanates source

Answer 29

cruciferous veg

Question 30

stilbene source

Answer 30

grapes, red wine, berries