Talk:Flavonoid
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Cleaned up, but still needs some work! LoopZilla 09:57, 5 October 2005 (UTC)
[edit] Just Cocoa as flavonoid source?
Dark chocolate is touted as an excellent source of flavonoids as long as it is over 70-75% cocoa. I would like to see clarification on just Cocoa itself as a soure or clarification as to why it may not be if that is the case.
[edit] mention if related to flavors
Flavonoid sounds related to the word 'flavor', say if and how.
This doesn't seem to be true. Some quick searches on Google show that flavonoids are responsible for yellow, orange, and red coloring in some plants [1]; the words flavone and flavonoid come from the Latin flavus [2], generally translated as "yellow"[3]. Flavor, on the other hand, comes from the Latin flator[4].
[edit] flavonoids as antibiotics
Several sources seem to proclaim flavonoids as having antibiotic properties. Can anyone confirm and add to the article? Chilledsunshine 07:47, 19 March 2006 (UTC)
- Just about anything at a sufficient concentration has antibacterial properties =) However, I don't think there's any evidence of any practical value of flavonoids as antibiotics. -Techelf 09:18, 20 March 2006 (UTC)
[edit] check for a possiblle mistake, pls
In the paragraph "Proanthocyanidins", it says about OPCs' "decreasing capillary permeability and fragility". I think there may be an error - they increase capillary permeability and decrease fragility. I am not into Medicine, but what is there right now doesn't sound right. Right?
[edit] EGCG
with all the media hype there has been, i actually expected this to get its own article. despite that, even though EGCG redirects here it only gets a passing mention and no discussion of the validity of it being used to reduce weight. can anyone add to this? -Zappernapper 12:57, 8 October 2006 (UTC) corrected to catechin MatthewEHarbowy 13:54, 13 December 2006 (UTC)
[edit] Molecular structure of flavone is incorrect
It appears that the molecular structure of flavone is incorrect. There should be a carboxylic group in position 4 (as in pyrone). Could someone please check this and change the molecular structure if he/she knows how to do that?
- You are right. Actually that is the structure of 2-phenylbenzopyran
[edit] Template help
If anyone has time, the {{Flavonoids}} would really benefit from your expertise. Thanks! :) Willow 19:06, 27 January 2007 (UTC)
[edit] Pharmaceutical Importance of Quercetin
If Quercetin can inhibit the reverse transcriptase activity ,doesn't that mean it can be effective against AIDS? Akshaysrinivasan 10:03 ,7 February 2007 (IST)
[edit] Little or no antioxidant value from flavonoids
New research from the Linus Pauling Institute should be used to update this article. [5] — BRIAN0918 • 2007-03-06 14:19Z
- done. 24.205.227.69 02:16, 27 March 2007 (UTC)
I thought no single study, no matter how prestigious, changes our understanding of science; at the very least, replication is required to ensure that the results are generalizable and not the result of factors peculiar to that study. Ileanadu (talk) 05:04, 7 December 2007 (UTC)ileanadu
[edit] Linus Pauling Institute Study Citation Done Correctly
I am doing a lot of flavonoid-based research and ran into this article. The last talkpage entry above here is citing a press release instead of the real study. I would have edited the page directly but I can't figure out how to insert the citation. I think the page is screwed up somehow - all it says under references is . Anywho, if someone more wiki-knowledgeable than I wants to update the 2nd citation it should read:
Lotito SB; Frei B. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radical Biology & Medicine. 2006 December 15; 41(12): 1727-1746. PMID: 17157175 --Staypuftman 20:30, 20 June 2007 (UTC)
[edit] re: flavonoids as antibiotics
[edit] Dear Chilledsunshine and Techelf!
"Several sources seem to proclaim flavonoids as having antibiotic properties. Can anyone confirm and add to the article? Chilledsunshine 07:47, 19 March 2006 (UTC)
Just about anything at a sufficient concentration has antibacterial properties =) However, I don't think there's any evidence of any practical value of flavonoids as antibiotics. -Techelf 09:18, 20 March 2006 (UTC) "
Chilledsunshine is right, Techelf you are wrong. Find some articles (on sciencedirect or or google scholar or even simlpy google) about plants and biotic stress if you are curious. Plants produce flavonoids like pisatin (produced by peas), phaseolin (by beans) (etc) when being attacked by pathogen bacteria. Just google these two substances, you might find even more, and you can get more detailed description of the genetics, signallisation processes etc behind! Both of you have fun! Myrmeleon formicarius (talk) 03:54, 2 February 2008 (UTC)
[edit] Why am I reading this session and writing, asking silly questions and commenting here???
Hello, Authors of this article! I'm preparing for a plant stress physiology exam, and tried to look up something about flavonoids (pisatin, phaseolin and similar ones), (about other molecules i wanted to chek i have given up all hopes :P) and what do i see? Nothing about their antibiotic properties, roles in pathogen induced plant stress response, nothing about why they appeared in nature (maybe i should read the article more thoroughly?) and I really miss it! This article needs attention from some biologists, biochemists and especially plant specialists!!!! I know this sounds like a very specific field, but it is important, and should be mentionned here, for example because that's how these molecules evolved. Sorry, before asking why don't I do it myself right away: i must take this exam first ;). And if there is anyone who is better at this subject, it should be his/her job. Thanks (in advance) for reading, answering and taking actionMyrmeleon formicarius (talk) 03:49, 2 February 2008 (UTC)
[edit] lol
i have read the comments again. please, someone, rewrite this article or brush it up, plaese, please! somebody, do something! if noone will, i may try, but i don't want to add anything more than what i started to ask about. i'm not a wiki expert. neither an expert of flavonoids.Myrmeleon formicarius (talk) 03:54, 2 February 2008 (UTC)
