- of this article).
Flavones are
common in foods,
mainly from ****es, and some
yellow or
orange fruits and vegetables.
Common flavones include apigenin (4'...
-
substituted derivatives, the
flavones and
flavonoids are a
large class of
nutritionally important natural products.
Flavone can be
prepared in the laboratory...
-
above are all ketone-containing
compounds and as such,
anthoxanthins (
flavones and flavonols). This
class was the
first to be
termed bioflavonoids. The...
- PMID 7870841. Lee H, Kim BG, Kim M, Ahn JH (September 2015). "Biosynthesis of Two
Flavones,
Apigenin and Genkwanin, in
Escherichia coli".
Journal of Microbiology...
- new
chromone and
flavone synthesis and its
utilization for the
synthesis of
potentially antitumorigenic polycyclic chromones and
flavones". The
Journal of...
- Berlin, 1969-1979 Wang H, **** KM, Xu S, Chen Y, Wong JT, Xue H (2002). "Two
flavones from
Scutellaria baicalensis Georgi and
their binding affinities to the...
- can be used, with
somewhat varying results. The
yellow color is due to
flavones that
occur naturally in flour,
which are
normally colorless but turn yellow...
- and
cosmetic preparations.
Diosmin is a
flavone glycoside that is
derived from hesperidin.
Hesperidin is a
flavone that is
extracted from
citrus fruits....
-
energy molecule ATP), and
other cellular constituents such as vitamins,
flavones, and hormones.[citation needed]
Their ability to fix
gaseous nitrogen makes...
- The O-methylated
flavonoids or
methoxyflavonoids are
flavonoids with
methylations on
hydroxyl groups (methoxy bonds). O-methylation has an
effect on the...
