Rise Of The White Flower [v0.9.6]
Flavonoids comprise more than 4000 compounds that are widely distributed in seeds, leaves, bark, and flowers of plants. Flavanols, as those found in green tea and cocoa, include monomers such as epicatechin, catechin, gallocatechin, epigallocatechin (EGC), and epigallocatechin gallate (EGCG) and, also, polymers called proanthocyanidins or condensed tannins. Flavones are commonly found in fruit skins, parsley, and celery and include glycosides of luteolin, chrysin, and apigenin. Flavonols can be found in onions, apples, berries, leeks, broccoli, blueberries, red wine, and tea and include, among others, quercetin, kaempferol, morin, rutin, myricetin, isorhamnetin, and isoquercetin. Flavanones are exclusive to citrus fruits and can be hesperidin, naringenin, and eriodictyol. Leguminous plants such as soy and soy products contain isoflavones such as genistein and daidzein. Finally, anthocyanins are provided by red wine and berry fruits, such as cherries, strawberries, raspberries, barberries, blueberries, and raisins, and include pelargonidin, cyanidin, and malvidin [1,2].
Rise of the White Flower [v0.9.6]