Category:FL

Figure 1: The Backbone of Flavonoid Structure

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.

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Table 1. Flavonoid Classification

1st Class
FL1: Aurone and Chalcone オーロン、カルコン safflower yellow 紅花（末摘花）の黄色	FL2: Flavanone フラバノン white skin of orange みかんジュースの白沈	Fl3: Flavone フラボン herbs like parsley セロリやパセリ等ハーブ
2nd Class FL1A Aurone FL1B Auronol FL1C Chalcone FL1D Dihydrochalcone	FL2F: Flavanone	FL3F: Flavone
FL4: Dihydroflavonol ジヒドロフラボノール antioxidant in grapes ブドウの抗酸化成分	FL5: Flavonol フラボノール vegetables such as onion たまねぎ等多くの野菜	FL6: Flavan フラバン teas お茶など
FL4D: Dihydroflavonol	FL5F: Flavonol	2nd Class FL6F Flavan FL63 Flavan 3-ol FL64 Flavan 4-ol FL6D Flavan 3,4-diol
FL7: Anthocyanin アントシアニン purple vegetables/fruits (赤)紫の野菜、果物	FLI: Isoflavonoid イソフラボノイド beans 豆類	FLN: Neoflavonoid ネオフラボノイド
2nd Class FL7A Anthocyanin FL7D 3-Desoxyanthocyanin	2nd Class FLIA Isoflavone FLIB Isoflavanone FLIC Isoflavan FLID Pterocarpane FLIE Coumestan FLIF Rotenoid FLIG Coumaranochromone FLIH 3-Arylcoumarin FLII 2-Arylbenzofuran FLIJ alpha-Methoxynbenzoin	2nd Class FLNA 4-Arylcoumarin FLNB 4-Arylchroman FLNC Dalbergiquinol FLND Dalbergione FLNE Neoflavene FLNF Coumarinic acid

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.

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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.

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Flavonoid content in food 食品中の量

★ 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