flavonoid

flavonoid [flā′və noid΄]

n.

any of a large group of aromatic compounds occurring naturally, chiefly as pigments in higher plants, as anthocyanin

* * *

fla·vo·noid (flāʹvə-noid') n.

Any of a large group of plant substances that includes the anthocyanins.

* * *

or flavone

Organic compound, any member of a class of biological pigments containing no nitrogen that are found in many plants.

They include anthoxanthins, which give yellow colours, often to flower petals, and anthocyanins, largely responsible for the red colouring of buds and young shoots and the purple and purple-red colours of autumn leaves. Their biological function is unknown; they may attract pollinators and seed dispersers.

* * *

▪ biology

also called  flavone 

      any of a class of nonnitrogenous biological pigments (biochromes) that includes the anthocyanins and the anthoxanthins. Extensively represented in plants, the flavonoids are of relatively minor and limited occurrence in animals, which derive the pigments from plants. Many members of this group, notably the anthoxanthins, impart yellow colours, often to the petals of flowers. The anthocyanins are largely responsible for the red colouring of buds and young shoots as well as for the purple and purple-red colours of autumn leaves. Although no physiological functions have been definitely established for the flavonoids, it has been suggested that the colour they impart to flowers may be an important factor in attracting bees, butterflies, and other pollen-transporting animals that implement fertilization in plants. Similarly, brightly coloured fruits have improved chances of seed dispersal by animals attracted to them as food.

* * *