Category:FL
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==FL: Flavonoid フラボノイド== | ==FL: Flavonoid フラボノイド== | ||
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<p> | <p> | ||
The word "flavonoid" comes from its Latin origin ''flavus'' (yellow) with ''oid'', meaning yellow-ish. It is probably due to its function as (yellow) flower pigments. Chemically speaking, it is a class of plant secondary metabolites that have two benzene rings (each called A-ring and B-ring) connected by a chain of three carbons (Figure 1). | The word "flavonoid" comes from its Latin origin ''flavus'' (yellow) with ''oid'', meaning yellow-ish. It is probably due to its function as (yellow) flower pigments. Chemically speaking, it is a class of plant secondary metabolites that have two benzene rings (each called A-ring and B-ring) connected by a chain of three carbons (Figure 1). | ||
The carbon chain, corresponding to the numbers 2,3,4 in Figure 1, is linked to a hydroxyl group in the A-ring to form the C-ring. The class of flavonoids are usually determined by the modification pattern of the C-ring (Table 1). | The carbon chain, corresponding to the numbers 2,3,4 in Figure 1, is linked to a hydroxyl group in the A-ring to form the C-ring. The class of flavonoids are usually determined by the modification pattern of the C-ring (Table 1). | ||
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Flavonoid is utilized in many industrial processes from pigments to food additives. Often heard names include anthocyanin, catechin, flavan (tea), and isoflavone. | Flavonoid is utilized in many industrial processes from pigments to food additives. Often heard names include anthocyanin, catechin, flavan (tea), and isoflavone. | ||
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フラボノイドの語源は、ラテン語のflavus (黄色)に「~のような」という意味のoidをつけたものです。黄色を含む花の色素がフラボノイドだからかもしれません。 | フラボノイドの語源は、ラテン語のflavus (黄色)に「~のような」という意味のoidをつけたものです。黄色を含む花の色素がフラボノイドだからかもしれません。 | ||
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フラボノイドの用途は色素から食品添加物まで多様です。よく耳にするものでは、アントシアニン、カテキン、フラバン(茶)、イソフラボンなど、全てフラボノイドです。 | フラボノイドの用途は色素から食品添加物まで多様です。よく耳にするものでは、アントシアニン、カテキン、フラバン(茶)、イソフラボンなど、全てフラボノイドです。 | ||
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{| class="wikitable" border="1" cellpadding="2" cellspacing="1" margin: 1em 1em 1em 1em" | {| class="wikitable" border="1" cellpadding="2" cellspacing="1" margin: 1em 1em 1em 1em" | ||
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==Biosynthesis 生合成== | ==Biosynthesis 生合成== | ||
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<p> | <p> | ||
Flavonoid is synthesized through the phenylpropanoid-acetate pathway in all higher plants. It is responsible for many biological activities including pigments, anti-oxidative or anti-allergic agents, and signaling elements in nodule formation. Some of them are quite familiar in our daily life. | Flavonoid is synthesized through the phenylpropanoid-acetate pathway in all higher plants. It is responsible for many biological activities including pigments, anti-oxidative or anti-allergic agents, and signaling elements in nodule formation. Some of them are quite familiar in our daily life. | ||
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一般にポリフェノール類は | 一般にポリフェノール類は | ||
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フラボノイドは、上記2つの脂肪酸フェニルプロパノイドパスウェイと酢酸-マロン酸パスウェイとの組み合わせにより生合成されます。同様のパスウェイから生成される産物には、キサントン、スチルベンなどがあります。 | フラボノイドは、上記2つの脂肪酸フェニルプロパノイドパスウェイと酢酸-マロン酸パスウェイとの組み合わせにより生合成されます。同様のパスウェイから生成される産物には、キサントン、スチルベンなどがあります。 | ||
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==Database statistics データベース統計== | ==Database statistics データベース統計== | ||
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{{#DEF:NumberOfReferences|{{#countTitle:^_|Reference}}}} | {{#DEF:NumberOfReferences|{{#countTitle:^_|Reference}}}} | ||
{{#DEF:NumberOfRelations|{{#countLine:^&&%&&FL|Reference}}}} | {{#DEF:NumberOfRelations|{{#countLine:^&&%&&FL|Reference}}}} | ||
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This database collects original references that report identification of flavonoid in various plant species. The database consists of three major namespaces: (flavonoid) compounds, plant species, and references. Currently, {{#var:NumberOfMolecules}} flavonoid structures, {{#var:NumberOfSpecies}} plant species, and {{#var:NumberOfReferences}} references describing {{#var:NumberOfRelations}} are registered. | This database collects original references that report identification of flavonoid in various plant species. The database consists of three major namespaces: (flavonoid) compounds, plant species, and references. Currently, {{#var:NumberOfMolecules}} flavonoid structures, {{#var:NumberOfSpecies}} plant species, and {{#var:NumberOfReferences}} references describing {{#var:NumberOfRelations}} are registered. | ||
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このデータベースは、様々な植物種で同定されたフラボノイドを報告した文献を集めたものです。 | このデータベースは、様々な植物種で同定されたフラボノイドを報告した文献を集めたものです。 | ||
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現在 {{#var:NumberOfMolecules}} フラボノイド構造, {{#var:NumberOfSpecies}} 植物種、そして {{#var:NumberOfReferences}} 文献に基づく {{#var:NumberOfRelations}} 物質:生物種の対応関係が登録されています。 | 現在 {{#var:NumberOfMolecules}} フラボノイド構造, {{#var:NumberOfSpecies}} 植物種、そして {{#var:NumberOfReferences}} 文献に基づく {{#var:NumberOfRelations}} 物質:生物種の対応関係が登録されています。 | ||
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{{#graph:pie|size=350x200;title=Registered Molecules;legend=0.05x0.2;label=; | {{#graph:pie|size=350x200;title=Registered Molecules;legend=0.05x0.2;label=; | ||
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★ 5 to <10 mg/100 g; ★★ 10 to <50 mg/100 g; ★★★ 50< mg/100 g<br> | ★ 5 to <10 mg/100 g; ★★ 10 to <50 mg/100 g; ★★★ 50< mg/100 g<br> | ||
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The following vegetables and herbs have flavonoid contents less than 5 mg/100 g:<br> | The following vegetables and herbs have flavonoid contents less than 5 mg/100 g:<br> | ||
beets, kidney beans, snap beans, cabbage, carrot, cauliflower, cucumber, endive, gourd, leek, lettuce, green peas, sweet pepper, potato, radish, tomato, oregano, perrilla, rosemary | beets, kidney beans, snap beans, cabbage, carrot, cauliflower, cucumber, endive, gourd, leek, lettuce, green peas, sweet pepper, potato, radish, tomato, oregano, perrilla, rosemary | ||
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以下の野菜やハーブはフラボノイドの含有量が5 mg/100 g以下です。ビーツ、えんどう豆、キャベツ、にんじん、カリフラワー、きゅうり、エンダイブ、ゴード、長ねぎ、レタス、グリンピース、パプリカ、ポテト、かぶ、トマト、オレガノ、しそ、ローズマリー | 以下の野菜やハーブはフラボノイドの含有量が5 mg/100 g以下です。ビーツ、えんどう豆、キャベツ、にんじん、カリフラワー、きゅうり、エンダイブ、ゴード、長ねぎ、レタス、グリンピース、パプリカ、ポテト、かぶ、トマト、オレガノ、しそ、ローズマリー | ||
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Revision as of 10:16, 21 May 2008
Contents |
FL: Flavonoid フラボノイド
<p> The word "flavonoid" comes from its Latin origin flavus (yellow) with oid, meaning yellow-ish. It is probably due to its function as (yellow) flower pigments. Chemically speaking, it is a class of plant secondary metabolites that have two benzene rings (each called A-ring and B-ring) connected by a chain of three carbons (Figure 1). The carbon chain, corresponding to the numbers 2,3,4 in Figure 1, is linked to a hydroxyl group in the A-ring to form the C-ring. The class of flavonoids are usually determined by the modification pattern of the C-ring (Table 1).
Flavonoid is utilized in many industrial processes from pigments to food additives. Often heard names include anthocyanin, catechin, flavan (tea), and isoflavone.
</p>
Biosynthesis 生合成
<p> Flavonoid is synthesized through the phenylpropanoid-acetate pathway in all higher plants. It is responsible for many biological activities including pigments, anti-oxidative or anti-allergic agents, and signaling elements in nodule formation. Some of them are quite familiar in our daily life.
</p>
Database statistics データベース統計
<p> This database collects original references that report identification of flavonoid in various plant species. The database consists of three major namespaces: (flavonoid) compounds, plant species, and references. Currently, 6961 flavonoid structures, 0 plant species, and 0 references describing 19865 are registered.
</p>
Flavonoid content in food 食品中の量
Category | Flavonol | Flavone | Flavan | Flavanone |
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Names | quercetin, kampferol, myricetin, isorhamnetin | apigenin, luteolin | catechin, epicatechin | |
broccoli ブロッコリ | ★ | |||
celery セロリ | ★★ | |||
fava そら豆 | ★★ | |||
hot pepper とうがらし | ★★ | |||
onion たまねぎ | ★★(★) | |||
parsley パセリ | ★★★ | |||
peppermint ペパーミント | ★★ | |||
spinach ほうれん草 | ★ | |||
thyme タイム | ★★★ | |||
watercress クレソン | ★ | |||
dill, fennel ディル、フェンネル | ★★★ |
★ 5 to <10 mg/100 g; ★★ 10 to <50 mg/100 g; ★★★ 50< mg/100 g
<p>
The following vegetables and herbs have flavonoid contents less than 5 mg/100 g:
beets, kidney beans, snap beans, cabbage, carrot, cauliflower, cucumber, endive, gourd, leek, lettuce, green peas, sweet pepper, potato, radish, tomato, oregano, perrilla, rosemary
Subcategories
This category has the following 10 subcategories, out of 10 total.