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Flavones
What are Flavones (aka Flavonoids)?
Flavonoids secreted by the root of their host plant help Rhizobia in the infection stage of their symbiotic relationship with legumes like peas, beans, clover, and soy. Flavonoids have biological effects in numerous mammalian cell systems, which has led to interest in their possible role in human health and disease. Flavonoids also are among many of the allelopathic agents that plants produce to reduce competition. Flavonoids are minor constituents of a wide variety in plants. They are extensive in melons and fruits, vegetables, teas, soybeans and other similar vegetables, and also the active ingredients of many Chinese herbal medicines. Flavonoids, are classified mainly into four subgroups: flavone, flavonol, flavanone, and isoflavone. They are what is known as "polyphenolic compounds" that usually exist in plants as secondary metabolites.
Flavonoids - An effective cholesterol reducer.
Flavones are a class of flavonoids, which are known to be beneficial to human health when consumed. Applying them directly to the skin for cosmetic purposes has not been a subject of a great amount of scientific research, but interest is growing. Citrus flavones - such as tangeretin, sinensetin, and nobilitin - are known to be effective at lowering cholesterol levels in the blood; thus, promoting a healthier heart. One of the natural flavones, luteolin, occurs naturally in the human diet, in carrots, peppers, celery, and some spices. Flavones, found in some fruits and vegetables, such as celery, lettuce, peppers, spinach, chili pepper, lemon, and parsley, protect against breast cancer. In recent years the interest in flavones has increased as they have been found to have some effect on osteoporosis, diabetes and even some cancers. Of the flavonols and flavones studied, quercetin contributed 73% in women and 76% in men. Flavones are compounds found in cereals and herbs. They are a group of multicyclic, polyphenolic compounds also found in plants such as dill, oregano, and parsley. They are abundant in only a few select foods, such as parsley, celery, and certain types of sweet peppers.