Flavonoids: Biologically active water-soluble plant compounds

When discussing the phenolics in plants foods, flavonoids are the predominant bioactive compounds, which account for two-thirds of the dietary phenols.

Flavonoids are an important class of natural products; particularly, they belong to a class of plant secondary metabolites having a polyphenolic structure, widely found in fruits, vegetables and certain beverages.

Flavonoids are a major class of oxygen-containing heterocyclic natural products that are widespread in green plants. Generally, they are found as plant pigments in a broad range of fruits and vegetables. These are C15 compounds composed of two aromatic rings linked through a three-carbon bridge with a carbonyl functional group located at one end of the bridge.

Flavonoids have been recognized as having a protective effect in plants against microbial invasion by plant pathogens. Flavonoids are used by vegetables for their growth and defense against plaques.

Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications.

Flavonoids are potent free radical scavengers; inhibit plasma platelet aggregation; and show cyclooxygenase activity, antibacterial, antiviral, anti-inflammatory and anti-allergenic effects.

Mangoes are a potential source of flavonoids and carotenoids, which makes them a food with good bioactive potential. The main bioactive compounds found in mangoes are polyphenols mangiferin, catechins, quercetin, kaempferol, gallic acid, and benzoic acid, which are compounds associated with the prevention of degenerative diseases, including cancer, cardiovascular diseases, and diabetes.
Flavonoids: Biologically active water-soluble plant compounds