Category:FL
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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。 | |
− | + | 化学的な定義でフラボノイドとは, ベンゼン環2個 (それぞれA環B環と呼ばれる) を3つの炭素 (C) で結合した, 植物の代謝産物の総称です (Figure 1)。 | |
− | Figure 1 において 2,3,4 と番号付けされた炭素鎖は A 環の水酸基と結合して C | + | Figure 1 において 2,3,4 と番号付けされた炭素鎖は A 環の水酸基と結合して C 環を構成します。フラボノイドのカテゴリーは,たいてい C 環の修飾パターンで決まります (Table 1)。 |
− | 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。 | + | 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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Revision as of 14:36, 20 September 2008
Flavonoid (フラボノイド)
Contents |
Class Overview
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.
Links to familiar names 耳にする名前
- catechin in tea (お茶のカテキン)
- anthocyanin in berries (ベリーのアントシアニン)
- rutin in buckwheat (ソバのルチン)
- hesperidin in orange (ミカンのヘスペリジン)
- naringenin chalcone in tomato (トマトのナリンゲニンカルコン)
Biosynthesis 生合成
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.
Database statistics データベース統計
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 total 19865 metabolite-species relationships are registered.
Flavonoid content in food 食品中の量
Category | Flavonol | Flavone | Flavan | Flavanone |
---|---|---|---|---|
Names | quercetin, kampferol, myricetin, isorhamnetin | apigenin, luteolin | catechin, epicatechin | |
broccoli ブロッコリ | Δ | |||
celery セロリ | ΔΔ | |||
fava そら豆 | ΔΔ | |||
hot pepper とうがらし | ΔΔ | |||
onion たまねぎ | ΔΔ (Δ) | |||
parsley パセリ | ΔΔΔ | |||
peppermint ペパーミント | ΔΔ | |||
spinach ほうれん草 | Δ | |||
thyme タイム | ΔΔΔ | |||
watercress クレソン | Δ | |||
dill, fennel ディル, フェンネル | ΔΔΔ |
Δ 5 to <10 mg/100 g; ΔΔ 10 to <50 mg/100 g; ΔΔΔ 50< mg/100 g
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.