INTERNATIONAL JOURNAL OF
PHARMACEUTICAL SCIENCES AND RESEARCH
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ABSTRACT:
Background: Plants and herbs consumed by humans are the rich sources of phytonutrients compounds synthesized in plants itself.
Such bioactive substances are responsible for the plant’s antioxidant and medicinal values.
Flavonoids are an essential group of naturally occurring polyphenolic compounds, and its flavan nucleus characterizes it.
It is one of the most common classes of compounds available in vegetables, fruits, and plant-derived beverages.
Flavonoids are considered as health promoting and disease preventing dietary supplements. It is now considered as an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal, cosmetic and other applications.
Objectives: The main aim of this present review is to discuss the current trends of research and development on flavonoids, general working mechanisms of flavonoids, functions, and applications of flavonoids, prediction of flavonoids as potential drugs in preventing many chronic diseases and future research directions.
Discussion: Their basic structures consist of C6-C3-C6 rings with different substitution patterns to produce a series of subclass compounds such as flavones, flavonols, flavanones, isoflavones, flavanols or catechins and anthocyanins.
Many flavonoid compounds are shown to have an antioxidative activity, free radical scavenging capacity, cardioprotective, antidiabetic, anti-inflammatory, anti-allergic while some other flavonoid compounds exhibit potential antiviral activities.
More recently flavonoids are proven to be the most effective as an anti-cancer agent, through apoptosis by induction of cell cycle arrest and inhibition of key enzymes involved in tumor promotion.
INTRODUCTION:
Polyphenols are chemical compounds of the secondary plant metabolism that can accumulate in specific group of plant organs such as leaves, fruits, roots, and stems.
They display an extensive range of structures, and they are responsible for the significant organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties.
As a large group of bioactive chemicals, they have diverse biological functions.
Flavonoids are phenolic substances widely distributed in all vascular plants.
They are a diverse group of phytonutrients (plant chemicals) ubiquitous in many fruits, vegetables and medicinal plants in which they occur as the free forms, glycosides, as well as methylated derivatives.
Flavonoids are the low molecular weight compound 1,
They are a diverse group of phytonutrients (plant chemicals) ubiquitous in many fruits, vegetables and medicinal plants in which they occur as the free forms, glycosides, as well as methylated derivatives.
Flavonoids are the low molecular weight compound 1,
2 bioactive polyphenols
3 which play an essential role in photosynthesizing cells
4. The original "flavonoid" research started in 1936, when Hungarian scientist Albert Szent-Gyorgi was uncovering a synergy between pure vitamin C and as yet unidentified cofactors from the peels of lemons, which he first called "citrin," and later it referred to as "vitamin P" 5.
They display an extensive range of structures, and they are responsible for the significant organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties.
They also contribute to the nutritional qualities of fruits and vegetables.
Flavonoids are hydroxylated phenolic substances and are synthesized by plants in response to microbial infection
Flavonoids are hydroxylated phenolic substances and are synthesized by plants in response to microbial infection
6. Flavonoids are a subdivision of a large group of polyphenolic compounds having a benzo-γ-pyrone structure, a versatile class of natural compounds that represent secondary metabolites.
Flavonoids have aroused enormous interest in the preceding decade because of their multidimensional health effects on human and animal health, and omnipresence in the plant kingdom.
They are called “functional ingredients” and “health promoting biomolecules” in recent literature due to their potential role in promoting health and preventing chronic degenerative diseases 7. They have played significant roles in successful medical treatments in ancient as well as modern times.
Flavanoids having several biochemical and antioxidant effects associated with various diseases such as cancer, Alzheimer's disease (AD), atherosclerosis, etc. 8-10 Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. This is because of their potent anti-oxidative, anti-inflammatory, anti-mutagenic, antimicrobial, anti-carcinogenic, vascular activities, free radical scavenging abilities, and other medicinal properties coupled with their capacity to modulate essential cellular enzyme functions. They are also known to be potent inhibitors for several enzymes, such as aldose reductase, Ca2+- ATPase, xanthine oxidase (XO), cyclo-oxygenase (COX), lipoxygenase and phosphoinositide 3-kinase 11-13.
The antimicrobial properties of flavonoids were proposed for both the development of new food preservatives and development of therapies. It is used for the treatment of various microbial infections, considering the increase in microbial resistance against antibiotic treatment. Nowadays, about 70% of the bacteria that cause infections in hospitals are resistant to at least one of the drugs most commonly used for treatment. Some organisms are immune to all approved antibiotics and can only are treated with experimental and potentially toxic drugs.
The main aim of this review was to highlights the overview of the research in the field of flavonoids. The potential valuable physiological and antimicrobial actions of flavonoids are discussed. In the last part of this review article, the critical clinical applications of flavonoids in human body system were discussed.
Chemistry of Flavonoid: Flavonoids are part of the polyphenol class of phytonutrients. Polyphenols have historically been used in Chinese and Ayurvedic medicine. According to the Global Healing Center, they are associated with skin protection, brain function, blood sugar, and blood pressure regulation, in addition to antioxidant and anti-inflammatory activity. In 1930 a new substance was isolated from oranges. At that time it was believed to be a member of a new class of vitamins and was designated as vitamin P. Later on it became clear that this substance was a flavonoid (rutin) and till now more than 4000 varieties of flavonoids have been identified 14.
Flavanoids having several biochemical and antioxidant effects associated with various diseases such as cancer, Alzheimer's disease (AD), atherosclerosis, etc. 8-10 Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. This is because of their potent anti-oxidative, anti-inflammatory, anti-mutagenic, antimicrobial, anti-carcinogenic, vascular activities, free radical scavenging abilities, and other medicinal properties coupled with their capacity to modulate essential cellular enzyme functions. They are also known to be potent inhibitors for several enzymes, such as aldose reductase, Ca2+- ATPase, xanthine oxidase (XO), cyclo-oxygenase (COX), lipoxygenase and phosphoinositide 3-kinase 11-13.
The antimicrobial properties of flavonoids were proposed for both the development of new food preservatives and development of therapies. It is used for the treatment of various microbial infections, considering the increase in microbial resistance against antibiotic treatment. Nowadays, about 70% of the bacteria that cause infections in hospitals are resistant to at least one of the drugs most commonly used for treatment. Some organisms are immune to all approved antibiotics and can only are treated with experimental and potentially toxic drugs.
The main aim of this review was to highlights the overview of the research in the field of flavonoids. The potential valuable physiological and antimicrobial actions of flavonoids are discussed. In the last part of this review article, the critical clinical applications of flavonoids in human body system were discussed.
Chemistry of Flavonoid: Flavonoids are part of the polyphenol class of phytonutrients. Polyphenols have historically been used in Chinese and Ayurvedic medicine. According to the Global Healing Center, they are associated with skin protection, brain function, blood sugar, and blood pressure regulation, in addition to antioxidant and anti-inflammatory activity. In 1930 a new substance was isolated from oranges. At that time it was believed to be a member of a new class of vitamins and was designated as vitamin P. Later on it became clear that this substance was a flavonoid (rutin) and till now more than 4000 varieties of flavonoids have been identified 14.
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