Significance of Flavonoid content
Flavonoid content is the measured amount of flavonoids present in a substance, often plant extracts. These flavonoids, a class of plant compounds, are known for their antioxidant and anti-inflammatory properties. Quantification of flavonoid content is crucial as it relates to health benefits and therapeutic potential, often determined through various methods, including colorimetric assays and spectrophotometric techniques. The concentration of flavonoids can vary depending on the plant source and extraction method.
Synonyms: Flavonoid concentration, Flavonoid presence
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Flavonoid content'
In Hinduism, Flavonoid content signifies the measured quantity of beneficial plant compounds, primarily in extracts like Bacopa monnieri and Bauhinia purpurea. These compounds, known for antioxidant properties, are quantitatively analyzed to determine their presence and amount.
From: Journal of Ayurvedic and Herbal Medicine
(1) The text discusses the ‘estimation of total flavonoid content’ in relation to Barleria buxifolia.[1] (2) The amount of flavonoids, a class of plant compounds known for their antioxidant properties, present in Bauhinia purpurea extracts.[2] (3) This refers to the measurement of the total amount of flavonoids present in the extract, which are a class of plant compounds known for their antioxidant properties.[3] (4) Flavonoid content refers to the quantity of flavonoids present in the extracts, which are known for their antioxidant properties and their ability to scavenge free radicals.[4] (5) This refers to the amount of flavonoids, which are phytochemicals, that were quantitatively estimated in the shoot cultures of Bacopa monnieri, and the highest content was obtained on a specific medium.[5]
From: Journal of Ayurveda and Integrated Medical Sciences
(1) The quantification of flavonoids was performed using the 96-well plate method, with results showing the amount of flavonoids in the extract, indicating the presence of these compounds.[6]
The concept of Flavonoid content in scientific sources
Flavonoid content is the measurable amount or concentration of flavonoids in a substance, like plant extracts or food. These plant compounds, known for antioxidant, anti-inflammatory, and other health-promoting properties, are often quantified to assess potential health benefits and medicinal properties.
From: International Journal of Pharmacology
(1) A weak correlation was observed between total of these and DPPH scavenging capacity.[7] (2) The highest total flavonoid contents were recovered with 80% methanol in Morus nigra L. leaves.[8] (3) The total of these were (0.94±0.14 quercetin equiv L –1) in Lagenaria sicereria extract.[9] (4) Total phenolics contents reported in RC was approximately two times higher than in red RP and RG and nearly five times higher than in APP. A similar trend was observed with total flavonoids content.[10] (5) Content of different fractions is also in the same pattern and found to be high.[11]
From: Asian Journal of Pharmaceutics
(1) A percentage of total phenolic content of green or purple asparagus, being the main antioxidant of this herb.[12] (2) Figures six and seven show the chromatogram of flavonoids of sublimated cranberry powder, at different wavelengths.[13] (3) The presence of this in the extract would have contributed toward ACE inhibition.[14] (4) The quantity of flavonoids present in a substance, determined using the aluminium chloride colorimetric technique.[15] (5) This measures the amount of flavonoids present, which are antioxidants that help manage diabetes complications.[16]
From: Journal of Medicinal Plants for Economic Development
(1) All the plant extracts investigated were found to be rich in flavonoids compounds with values ranging from 16 to 170 mg/g QE and consuming more foods rich in flavonoids on a regular basis is linked to a lower occurrence of ED. Assessment of flavonoid classes showed that anthocyanins, flavanones, and flavones are associated with ED.[17] (2) This is the quantity of flavonoids in the extracts, and the presence of flavonoids and high phenolic content in the extracts of Hydnora africana was responsible for its antimicrobial properties.[18] (3) These are the contents of the methanolic extract that were determined by using a colorimetric method with aluminum chloride, and the results were expressed as quercetin equivalents.[19] (4) The quantity of flavonoid compounds found in a substance, which is often linked to antioxidant properties, and is considered relevant in plant extracts.[20] (5) This is the amount of flavonoids present in the plant extracts, with ethanol extracts of the leaf having the highest concentration.[21]
From: The Malaysian Journal of Medical Sciences
(1) This is a component of C. asiatica that was studied, and the nutritional content, the total polyphenol content between air-dried samples and fresh samples, and salicylic acid content were also studied.[22] (2) Flavonoid content in Buckwheat (Fagopyrum e sculentum Möench) grain is affected by processing, as described within the text.[23] (3) This refers to the amount of flavonoids present in P. betle, which is associated with its antioxidant and medicinal properties.[24] (4) The composition of honey includes these components, which have been previously documented in many studies of cell lines with anti-oxidant and cytotoxic properties.[25] (5) This is a measurement of the total amount of flavonoid compounds present in the tamarillo extracts, which are known for their antioxidant and other health-promoting properties.[26]
From: Onderstepoort Journal of Veterinary Research
(1) The levels of flavonoids, which were relatively low in all the extracts, and were considered not to be toxic.[27]
From: Sustainability Journal (MDPI)
(1) The study found that the highest flavonoid contents were recorded in uninoculated control plants of mung bean, which suggests that inoculation can influence flavonoid levels.[28] (2) Research has certified that flavonoid contents in some leaf exudates can be enhanced by ultra-violet radiation induction or by drought.[29] (3) The amount of flavonoids, a type of polyphenol, present in a plant or food. Flavonoids are known for their antioxidant and anti-inflammatory properties.[30] (4) The flavonoid content in peach peels varies depending on the peach cultivars, contributing to their antioxidant properties and potential health benefits.[31] (5) Flavonoid content refers to the amount of flavonoids present in the leaf extracts, which was accessed using benchmark phytochemical reaction methods, revealing their presence.[32]
From: International Journal of Pharmacology
(1) This refers to the quantity of flavonoids present in a particular sample, such as a plant or food product.[33] (2) Determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals is a focus of scientific inquiry.[34] (3) The determination of these compounds was performed according to the aluminum chloride colorimetric method described in the study.[35] (4) A measure of the concentration of flavonoids in a sample, assessed via UV-spectrophotometry and quantified using quercetin equivalents.[36] (5) The amount of flavonoids present in vegetables and other sources, which is often correlated with their antioxidant activity.[37]