Flavocoxid
Flavocoxid (pronounced: fla-vo-cox-id) is a medical term referring to a medical food product that is used to manage the metabolic processes of chronic diseases. It is a proprietary blend of two flavonoids, baicalin and catechin, which are derived from Scutellaria baicalensis and Acacia catechu respectively.
Etymology
The term "Flavocoxid" is derived from the words "flavonoid" and "cox", which refer to the class of compounds it belongs to and the enzyme (cyclooxygenase) it is designed to inhibit, respectively.
Usage
Flavocoxid is used to manage the metabolic processes associated with osteoarthritis. It is classified as a medical food, which means it is intended to be used under the supervision of a healthcare provider.
Mechanism of Action
Flavocoxid works by inhibiting the enzymes cyclooxygenase (COX) and lipoxygenase (LOX), which are involved in the inflammatory response. By inhibiting these enzymes, flavocoxid can help to reduce inflammation and pain associated with conditions like osteoarthritis.
Related Terms
- Flavonoid: A class of plant and fungus secondary metabolites.
- Cyclooxygenase: An enzyme that is responsible for the formation of prostanoids.
- Lipoxygenase: A family of enzymes that oxidize fatty acids to produce leukotrienes.
- Baicalin: A flavone glycoside, the glucuronide of baicalein, which is obtained through the binding of glucuronic acid to baicalein.
- Catechin: A type of natural phenol and antioxidant, a plant secondary metabolite.
See Also
External links
- Medical encyclopedia article on Flavocoxid
- Wikipedia's article - Flavocoxid
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski