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- Flavones - Wikipedia
- Flavones: Food Sources, Bioavailability, Metabolism, and ...
- Flavonoids: What They Are and Top Benefits
- Flavones: From Biosynthesis to Health Benefits - PMC
- Everything You Need to Know About Flavonoids - Healthline
- Flavones: What They Are, What They're Used For, and What ...
- Flavones: Food Sources, Bioavailability, Metabolism, and ...
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Flavones (from Latin flavus "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1-benzopyran-4-one) (as shown in the first image of this article).
Flavones are common in foods, mainly from spices, and some yellow or orange fruits and vegetables. Common flavones include apigenin (4',5,7-trihydroxyflavone), luteolin (3',4',5,7-tetrahydroxyflavone), tangeritin (4',5,6,7,8-pentamethoxyflavone), chrysin (5,7-dihydroxyflavone), and 6-hydroxyflavone.
Intake and elimination
The estimated daily intake of flavones is about 2 mg per day. Following ingestion and metabolism, flavones, other polyphenols, and their metabolites are absorbed poorly in body organs and are rapidly excreted in the urine, indicating mechanisms influencing their presumed absence of metabolic roles in the body.
Drug interactions
Flavones have effects on CYP (P450) activity, which are enzymes that metabolize most drugs in the body.
Biosynthesis
The biosynthesis of flavones proceeds from the phenylpropanoid pathway, which uses L-phenylalanine as a starting point. Phenylalanine ammonia lyase facilitates the deamination of L-phenylalanine to (E)-cinnamate, which is then oxidized by cinnamate 4-hydroxylase to yield p-Coumaric acid. Coenzyme A is attached to the carboxylate facilitated by 4-Coumarate-CoA ligase, forming (Coumaroyl-CoA). A chalcone synthase then facilitates a series of condensation reactions in the presence of 3 malonyl CoA ending with a ring-forming Claisen condensation yielding a chalcone (naringenin chalcone is shown), which is subsequently isomerized by chalcone isomerase resulting in a flavanone (naringenin is shown). It is at this point that the flavanone can undergo further modifications (such as glycosylation or methylation at the various points of the backbone. The subsequent modified flavanones are then transformed into flavones by flavone synthase, which generates a double bond between the C-2 and C-3 positions (the synthesis of apigenin is shown).
Organic chemistry
In organic chemistry several methods exist for the synthesis of flavones:
Allan–Robinson reaction
Auwers synthesis
Baker–Venkataraman rearrangement
Algar–Flynn–Oyamada reaction
Another method is the dehydrative cyclization of certain 1,3-diaryl diketones.
= Wessely–Moser rearrangement
=The Wessely–Moser rearrangement (1930) has been an important tool in structure elucidation of flavonoids. It involves the conversion of 5,7,8-trimethoxyflavone into 5,6,7-trihydroxyflavone on hydrolysis of the methoxy groups to phenol groups. It also has synthetic potential for example:
This rearrangement reaction takes place in several steps: A ring opening to the diketone, B bond rotation with formation of a favorable acetylacetone-like phenyl-ketone interaction and C hydrolysis of two methoxy groups and ring closure.
Common flavones
Research
In one preliminary 2021 study, flavone intake was associated with lower odds of subjective cognitive decline after adjustment for age, total energy intake, major nondietary factors, and specific dietary factors.
References
External links
Flavones at the U.S. National Library of Medicine Medical Subject Headings (MeSH)
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Flavones – Flavones Extracts pvt.Ltd
Flavones – Flavones Extracts pvt.Ltd
Flavones - Alchetron, The Free Social Encyclopedia
Flavones - Alchetron, The Free Social Encyclopedia
Flavones - Alchetron, The Free Social Encyclopedia
Flavones
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Other Kinds of Flavones - Jiangsu Yongjian Pharmaceutical Technology Co ...
Other Kinds of Flavones - Jiangsu Yongjian Pharmaceutical Technology Co ...
What are Flavones?
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Flavones - Wikipedia
Flavones (from Latin flavus "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1-benzopyran-4-one) (as shown in the first image of this article). [1] [2] Flavones are common in foods, mainly from spices, and some yellow or …
Flavones: Food Sources, Bioavailability, Metabolism, and ...
Flavones are a class of flavonoids that are a subject of increasing interest because of their biological activities in vitro and in vivo. This article reviews the major sources of flavones and their concentrations in food and beverages, which vary widely between studies.
Flavonoids: What They Are and Top Benefits
May 1, 2023 · Flavonoids are a type of phytochemical or plant chemical that are widely distributed in the plant kingdom. They create the vibrant colors of many fruits, vegetables and flowers, and have been found to have a variety of health benefits.
Flavones: From Biosynthesis to Health Benefits - PMC
Flavones are emerging as very important specialized metabolites involved in plant signaling and defense, as well as key ingredients of the human diet, with significant health benefits. Here, we appraise flavone formation in plants, emphasizing the emerging theme that biosynthesis pathway determines flavone chemistry.
Everything You Need to Know About Flavonoids - Healthline
Jul 12, 2023 · Flavones are the pigments in blue and white flowering plants. They also work as a natural pesticide, protecting leaves from harmful insects. Flavones may also help with inflammation in the...
Flavones: What They Are, What They're Used For, and What ...
Flavones are found in fruits, vegetables, and spices that can be taken as dietary supplements or as part of daily food intake. They possess medicinal properties and benefits, serving as a nutritional supplement to protect the body against free radicals and inflammation.
Flavones: Food Sources, Bioavailability, Metabolism, and ...
This article reviews the major sources of flavones and their concentrations in food and beverages, which vary widely between studies. It also covers the roles of flavones in plants, the influence of growing conditions on their concentrations, and their stability during food processing.