13 docs tagged with "Flavonoid"

Glycosylated flavonoid pigments derived from anthocyanidin parent structures. Human evidence typically concerns anthocyanin-rich foods, mixed extracts, or specific glycosides rather than isolated anthocyanidin aglycones.

Anthocyanidin parent compound and its common dietary glycoside, cyanidin-3-glucoside (C3G).

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins.

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated derivatives, notably in red/purple grapes and blueberries.

Anthocyanidin parent compound; occurs in foods predominantly as glycosides and is the dominant anthocyanidin backbone in strawberries.

Anthocyanidin parent compound; occurs in foods predominantly as methylated anthocyanin glycosides, including in cherries, cranberries, and blueberries.

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins, including in blueberries and red/purple grapes.

Cocoa flavanol monomer (a catechin); part of dark chocolate flavanol fraction.

Polyphenol; antioxidant; gut barrier/LPS modulation; supports microbiome

Cocoa flavanol monomer (a catechin); linked to vascular and cognitive endpoints.

Dark chocolate procyanidin oligomer fraction (flavanol oligomers); studied as part of total cocoa flavanol profile.

Polyphenol; antioxidant; mitochondrial support; bioavailability improved with vitamin C

Soy isoflavone; ECS modulation via FAAH inhibition; anti-inflammatory/neuroprotective