Anthoxanthin
Anthoxanthin
Anthoxanthin (pronunciation: an-tho-zan-thin) is a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a variety of plants, anthoxanthins are responsible for the white and yellow colors in fruits, vegetables, and flowers.
Etymology
The term "Anthoxanthin" is derived from the Greek words "anthos" meaning flower and "xanthos" meaning yellow. It was first used in the early 20th century to describe the yellow pigments found in plants.
Related Terms
- Flavonoid: A large family of polyphenolic compounds synthesized by plants, which includes anthoxanthins.
- Antioxidant: A substance that inhibits oxidation, a chemical reaction that can produce free radicals, thereby reducing oxidative stress and damage to cells.
- Polyphenol: A type of chemical that may protect against some common health problems and possibly certain effects of aging. Polyphenols include flavonoids such as anthoxanthins.
- Pigment: A material that changes the color of reflected or transmitted light as the result of wavelength-selective absorption.
See Also
- Anthocyanin: A type of flavonoid that gives plants their red, purple, and blue colors.
- Carotenoid: A type of pigment found in plants that gives them their red, orange, and yellow colors.
External links
- Medical encyclopedia article on Anthoxanthin
- Wikipedia's article - Anthoxanthin
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