Explore: Flavones

of this article). Flavones are common in foods, mainly from spices, and some yellow or orange fruits and vegetables. Common flavones include apigenin (4'

substituted derivatives, the flavones and flavonoids are a large class of nutritionally important natural products. Flavone can be prepared in the laboratory

ketone-containing compounds, the three flavonoid classes are grouped as anthoxanthins (flavones and flavonols). This class was the first to be termed bioflavonoids. The

PMID 7870841. Lee H, Kim BG, Kim M, et al. (September 2015). "Biosynthesis of Two Flavones, Apigenin and Genkwanin, in Escherichia coli". Journal of Microbiology

source of four flavones, four oleanane derivatives, and six triterpenoid saponins. Cochliophilin A Cochliophilin B 6-methoxy-7-hydroxy flavone 6

new chromone and flavone synthesis and its utilization for the synthesis of potentially antitumorigenic polycyclic chromones and flavones". The Journal of

can be used, with somewhat varying results. The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow

The O-methylated flavonoids or methoxyflavonoids are flavonoids with methylations on hydroxyl groups (methoxy bonds). O-methylation has an effect on the

energy molecule ATP), and other cellular constituents such as vitamins, flavones, and hormones.[citation needed] Their ability to fix gaseous nitrogen makes

In enzymology, a flavone apiosyltransferase (EC 2.4.2.25) is an enzyme that catalyzes the chemical reaction UDP-apiose + 5,7,4'-trihydroxyflavone 7-O-beta-D-glucoside