Dietary flavonoids represent a range of polyphenolic compounds naturally occurring in plant foods.
Claudio Ferri, Davide Grassi, Giovambattista Desideri 2010, 'Flavonoids: Antioxidants Against Atherosclerosis', Nutrientshttp://www.mdpi.com/2072-6643/2/8/889/. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Polyphenolic substances contained in many plants possess strong antioxidant activity.
R. A. IVANOVA, V. G. TITEI 2016, 'Accumulation of Polyphenolic Substances in Leaves and Flowers of Giant Knotweed (PolygonumSachalinense) in Republic of Moldova Conditions', International Journal of Secondary Metabolitehttp://dergipark.gov.tr/ijsm/issue/22526/240725?publisher=ijate. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Quercetin, a natural polyphenolic flavonoid compound, can inhibit the growth of several malignant cancers.
Jin Zhou, Li Fang, Jiaxu Liao, Lin Li, Wenxiu Yao, Zhujuan Xiong, Xiang Zhou 2017, 'Investigation of the anti-cancer effect of quercetin on HepG2 cells in vivo', PLOS ONE10.1371/journal.pone.0172838. Retrieved from PLOS CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
These extracts gave polyphenolic, betalain dye and chlorophyll content.
M. MASAE, L. SIKONG, P. CHOOPOOL, P. PITSUWAN, W. SRIWITTAYAKUL, A. BONBANG, N. KIMTHONG 2017, 'DYEING SILK FABRICS WITH STINK BEAN POD (PARKIA SPECIOSA HASSK.) NATURAL DYE IN THECOLOR FASTNESS AND UV PROTECTION', Journal of Engineering Science and Technologyhttp://jestec.taylors.edu.my/Vol%2012%20issue%207%20July%202017/12_7_6.pdf. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Flavonoids are a group of hydroxylated polyphenolic compounds widely distributed in the plant kingdom.
Katarzyna Bilska, Kinga Stuper-Szablewska, Tomasz Kulik, Maciej Buśko, Dariusz Załuski,Sebastian Jurczak, Juliusz Perkowski 2018, 'Changes in Phenylpropanoid and Trichothecene Production by Fusarium culmorum and F.graminearum Sensu Stricto via Exposure to Flavonoids', Toxinshttp://www.mdpi.com/2072-6651/10/3/110. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Chokeberry fruits are highly valued for their high content of polyphenolic compounds.
Tomasz Cebulak, Jan Oszmiański, Ireneusz Kapusta, Sabina Lachowicz 2017, 'Effect of UV-C Radiation, Ultra-Sonication Electromagnetic Field and Microwaves onChanges in Polyphenolic Compounds in Chokeberry (Aronia melanocarpa)', Moleculeshttps://www.mdpi.com/1420-3049/22/7/1161. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Polyphenolic extract of both plants exhibited significant anti-hypoxic activity and prolonged animal survival time.
Mohammad Ali Ebrahimzadeh, Masoumeh Khalili, Negar Jafari, Giti Zareh, Davood Farzin,Gholamreza Amin 2018, 'Antihypoxic activities of Crataegus pentaegyn and Crataegus microphylla fruits-anin vivo assay', Brazilian Journal of Pharmaceutical Scienceshttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000200615&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Isoflavones are polyphenolic phytoestrogens, predominantly found in leguminous plants.
Tugba Ercetin, Gulnur Toker, Murat Kartal, Hatice Colgecen, Mehmet C. Toker 2012, 'In vitro isoflavonoid production and analysis in natural tetraploid Trifolium pratense(red clover) calluses', Revista Brasileira de Farmacognosiahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2012000500006&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Its impact on polyphenolic content and antioxidant capacity was evaluated.
Joaquín RODRIGO-GARCÍA, Benjamín Alejandro NAVARRETE-LABORDE, Laura Alejandra de laROSA, Emilio ALVAREZ-PARRILLA, José Alberto NÚÑEZ-GASTÉLUM 2018, 'Effect of Harpin protein as an elicitor on the content of phenolic compounds and antioxidantcapacity in two hydroponically grown lettuce (Lactuca sativa L.) varieties.', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005029109&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)