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A Review on Flavonoids

Apsar shaik

Department of Pharmacognosy, Jawaharlal Nehru Technological University, Hyderabad

E-mail: [email protected]

Corresponding Author: Apsar shaik, Department of Pharmacognosy, Jawaharlal Nehru Technological University, Hyderabad, India

Received date: 02/03/2021 Accepted date: 16/03/2021 Published date: 23/03/2021

Visit for more related articles at Research & Reviews: Journal of Pharmacognosy and Phytochemistry


Flavonoids, a bunch of regular substances with variable phenolic structures, are found in natural products, vegetables, grains, bark, roots, stems, blossoms, tea and wine. These regular items are notable for their valuable impacts on wellbeing and endeavours are being made to segregate the fixings purported flavonoids. Flavonoids are presently considered as an irreplaceable part in an assortment of nutraceutical, drug, restorative and corrective applications. This is credited to their enemy of oxidative, calming, and hostile to mutagenic and against cancer-causing properties combined with their ability to adjust key cell catalyst work.

Lipids are fat-like naturally occurring substances; insoluble in water but, soluble in non-aqueous solvents such as Chloroform, hydrocarbons or alcohols. Lipids can be oils or fat depending on the degree of unsaturation of the fatty acid components at room temperature. Lipids can serve as food when calories demand by the body exceeds calories supply [1]. Coconut (Cocos nucifera) belongs to the aracaceae family. It is a commercial crop in many tropical countries that plays An integral part in diets and livelihoods [2]. Coconuts and the oil content are believed to be rich in various constituent By traditionalists [3]. Kernel derived from coconut fruit is a rich source of oil. Coconut oil is largely consumed for Domestic and industrial purposes which include cooking, bakery, confectionary, pharmaceutical and cosmetics [4]. Coconut oil has a natural sweet taste and contains 92% of saturated fatty acids (in the form of triglycerides); most of Them (about 70%) medium chain fatty acids (MCFAs) [5]. They are also resistant to peroxidation and have been Reported to protect against heart disease as they lower the risk of atherosclerosis [6]. Gopala et al [5] have also highlighted the antiviral, antibacterial, antiplaque, antiprotozoal, healing, anti-inflammatory and anti-obesity effects of medium chain fatty acids. Coconut oil maybe largely classified as refined (solvent extracted coconut oil) or unrefined medium chain fatty acids. Coconut oil maybe largely classified as refined (solvent extracted coconut oil) or unrefined (virgin coconut oil; hot pressed and cold pressed or copra coconut oil) according to their method of preparation [5]. Cold pressed as well as hot pressed coconut oils are extracted from the fresh wet coconut meat. However, while cold pressed coconut oil is prepared from crushed Flavonoids are a significant class of normal items; especially, they have a place with a class of plant auxiliary metabolites having a polyphenolic structure, broadly found in organic products, vegetables and certain refreshments. They have different ideal biochemical and cell reinforcement impacts related with different illnesses like malignancy, Alzheimer's infection (AD), atherosclerosis, etc [1]. Flavonoids are related with an expansive range of wellbeing advancing impacts and are a fundamental segment in an assortment of nutraceutical, drug, therapeutic and restorative applications. This is a result of their antioxidative, mitigating, hostile to mutagenic and against cancer-causing properties combined with their ability to adjust key cell protein capacities. They are additionally known to be strong inhibitors for a few catalysts, like xanthine oxidase (XO), cyclo-oxygenase (COX), lipoxygenase and phosphoinositide 3-kinase.

In nature, flavonoid compounds are items separated from plants and they are found in a few pieces of the plant. Flavonoids are utilized by vegetables for their development and guard against plaques [2]. They have a place with a class of low-atomic weight phenolic intensifies that are generally disseminated in the plant realm. They establish quite possibly the most trademark classes of mixtures in higher plants. Numerous flavonoids are effectively perceived as blossom shades in most angiosperm families. Notwithstanding, their event isn't confined to blossoms yet are found on the whole pieces of plants [3]. Flavonoids are additionally bounteously found in food sources and refreshments of plant inception, like organic products, vegetables, tea, cocoa and wine; henceforth they are named as dietary flavonoids. Flavonoids have a few subgroups, which incorporate chalcones, flavones, flavonols and isoflavones. These subgroups have interesting significant sources. For instance, onions and tea are significant dietary wellsprings of flavonols and flavones.

Flavonoids play an assortment of natural exercises in plants, creatures and microorganisms. In plants, flavonoids have for quite some time been known to be orchestrated specifically destinations and are liable for the tone and smell of blossoms, and in organic products to draw in pollinators and subsequently natural product scattering to help in seed and spore germination, and the development and improvement of seedlings. Flavonoids shield plants from various biotic and abiotic stresses and go about as interesting UV filters, work as sign particles, allopathic mixtures, phytoalexins, detoxifying specialists and antimicrobial protective mixtures. Flavonoids have parts against ice strength, dry spell opposition and may assume a utilitarian part in plant heat acclimatization and freezing tolerance. Jorgensen [4] has referenced that the early advances in botanical hereditary qualities were essentially because of change strategies having an effect on flavonoid-determined blossom tones, and exhibited that practical quality quieting in plants was related with flavonoid biosynthesis. Flavonoids have been credited constructive outcomes on human and creature wellbeing and the momentum interest is for sickness treatment and chemoprevention. At present there are around 6000 flavonoids that add to the beautiful shades of organic products, spices, vegetables and therapeutic plants. Dixon and Pasinetti investigated plant flavonoids and isoflavonoids in detail and talked about their applications to horticulture and neurosciences in people. Kumar and Pandey checked on the defensive parts of flavonoids against human illnesses just as their capacities in plants. As of late Panche [5], while inspecting AD and current helpful techniques, talked about in detail employments of flavonoids as plant auxiliary metabolites for the treatment of AD and the systems in question. In the current survey, endeavors have been made to examine the latest things of innovative work on flavonoids, their applications as dietary and medical advantages alongside expansive grouping and future examination bearing.


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