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Flavonoids, present in plants, constitute a varied group of naturally occurring compounds well-known for their potential positive effects on health. These molecules present in fruits, vegetables, and beverages such as tea exhibit antioxidant, anti-inflammatory, and other bioactive properties that contribute to their positive impact on human health. In addition, flavonoids act as antioxidants, helping plants combat oxidative stress. Some flavonoids also participate in ultraviolet protection, defense against pathogens, and modulation of plant-microbe interactions. Flavonoids have a different subclass of flavones, flavonols, flavanones, flavan-3-ols, anthocyanins, and isoflavones. The term “bioavailability” describes how well the body absorbs and uses flavonoids, a broad class of plant-based chemicals. The chemical structure of flavonoids, the matrix of foods they are eaten interactions with other dietary components influence their bioavailability. This metabolism can lead to the formation of various metabolites, impacting the compounds’ bioactivity. Understanding these aspects is crucial for unlocking the full potential of flavonoids in promoting health and preventing diseases. Patents on flavonoids serve as legal protections for innovations related to these plant compounds. Companies and researchers seek patents to safeguard novel methods of extraction, synthesis, and applications ensuring exclusivity for a specified period. This exclusivity incentivizes investment in research and development, promoting the exploration of flavonoids for pharmaceuticals, food additives, and cosmetics. Ultimately, these legal protections encourage advancements in understanding and harnessing the diverse benefits of flavonoids across various industries.
Pentu et al. (Fri,) studied this question.
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