Flavonols

Known as: 3-hydroxy-4-keto-Flavonoids, 2 Phenyl 3 Hydroxy Benzopyran 4 Ones, Flavonols [Chemical/Ingredient] 
A group of 3-hydroxy-4-keto-FLAVONOIDS.
National Institutes of Health

Papers overview

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Review
2010
Review
2010
Flavonols, and specially quercetin, are widely distributed in plants and are present in considerable amounts in fruits and… (More)
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Highly Cited
2007
Highly Cited
2007
Only a few prospective studies have investigated flavonols as risk factors for cancer, none of which has included pancreatic… (More)
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Highly Cited
2007
Highly Cited
2007
The genes MYB11, MYB12 and MYB111 share significant structural similarity and form subgroup 7 of the Arabidopsis thaliana R2R3… (More)
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Highly Cited
2006
Highly Cited
2006
Flavonols are products of the flavonoid biosynthetic pathway, which also give rise to anthocyanins and condensed tannins in… (More)
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Highly Cited
2005
Highly Cited
2005
Comprehensive functional data on plant R2R3-MYB transcription factors is still scarce compared to the manifold of their… (More)
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Highly Cited
2001
Highly Cited
2001
Tomatoes are an excellent source of the carotenoid lycopene, a compound that is thought to be protective against prostate cancer… (More)
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Highly Cited
2000
Highly Cited
2000
The intake of flavonols, flavones and isoflavones by Japanese women was calculated from our food-phytochemical composition table… (More)
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Highly Cited
2000
Highly Cited
2000
Tyrosinase inhibitory activity of flavonols, galangin, kaempferol and quercetin, was found to come from their ability to chelate… (More)
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Review
1999
Review
1999
Flavonoids are polyphenolic compounds that are ubiquitously present in foods of plant origin. Flavonoids are categorised into… (More)
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Highly Cited
1997
Highly Cited
1997
Antioxidant flavonols and their major food source, black tea, have been associated with a lower risk of ischemic heart disease… (More)
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