Flavones

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Flavones are a class of flavonoids based on the backbone of 2-phenyl-1-benzopyran-4-one. They are widely distributed in the plant kingdom and are known for their diverse biological activities.

Structure

Flavones have a basic structure consisting of two aromatic rings (A and B) and a heterocyclic ring (C). The B ring is attached at position 2 of the C ring. The general structure can be represented as C15H10O2.

Sources

Flavones are commonly found in various fruits, vegetables, and herbs. Some of the rich sources include parsley, celery, and chamomile. They are also present in citrus fruits and certain teas.

Biological Activities

Flavones exhibit a wide range of biological activities, including antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. They are known to interact with various enzymes and receptors in the body, influencing multiple biochemical pathways.

Antioxidant Activity

Flavones can scavenge free radicals and chelate metal ions, thereby protecting cells from oxidative damage. This activity is crucial in preventing chronic diseases such as cardiovascular diseases and neurodegenerative disorders.

Anti-inflammatory Activity

Flavones inhibit the production of pro-inflammatory cytokines and enzymes like cyclooxygenase and lipoxygenase. This makes them potential therapeutic agents for inflammatory conditions such as arthritis and inflammatory bowel disease.

Antimicrobial Activity

Flavones have been shown to possess antimicrobial properties against a variety of bacteria, viruses, and fungi. They can disrupt microbial cell membranes and inhibit the synthesis of essential microbial proteins.

Anticancer Activity

Flavones can induce apoptosis and inhibit the proliferation of cancer cells. They modulate various signaling pathways involved in cell cycle regulation and apoptosis, making them promising candidates for cancer therapy.

Metabolism

Flavones are metabolized in the body through processes such as glycosylation, methylation, and sulfation. These metabolic transformations affect their bioavailability and biological activity.

Health Benefits

The consumption of flavone-rich foods is associated with numerous health benefits, including reduced risk of chronic diseases, improved immune function, and enhanced cognitive health.

See Also

• Flavonoid
• Antioxidant
• Anti-inflammatory
• Antimicrobial
• Anticancer

External Links

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