Define the flavonoids, Biology

Assignment Help:

Define the Flavonoids?

Flavonoids constitute the largest group of plan1 polyphenols, generally arc the compounds of low molecular weight, bound to sugar molecules. You may be familiar with some of these plant pigments. Anthocyanins (red, blue and purple pigments) are flavanoids. We also have anthoxanthins, which include flavonols, flavones, flavanols and isoflavones. All of these are colourless/white/yellow.


Related Discussions:- Define the flavonoids

Techniques of plant tissue culture, Techniques of Plant Tissue Culture ...

Techniques of Plant Tissue Culture A standard tissue culture laboratory should provide facilities for washing and storage of glass ware, preparation and storage of nutrient

Free racials, Which of the following could potentially be a free radical? A...

Which of the following could potentially be a free radical? Answer oxygen (atomic number 8) helium (atomic number 2) neon (atomic number 10)

Define the dietary sources and chemical forms, Define the Dietary Sources a...

Define the Dietary Sources and Chemical Forms? Isoflavones and coumestans are the most common compounds. Soybeans and soyfoods are the most important sources, containing approx

Explain about the functional properties of proteins, Explain about the Func...

Explain about the Functional Properties of Proteins? It may be clear by now that functionality (as implied to food ingredients) refers to 'any property aside from the nutrition

Concept of reproductive isolation and the concept of species, What is the r...

What is the relationship between the concept of reproductive isolation and the concept of species? The Reproductive isolation is an important concept because it defines the con

How bisphosphate levels will be elevated in the liver, Following a meal, fr...

Following a meal, fructose 2,6 bisphosphate levels will be elevated in the liver. Under these metabolic conditions, all of the following enzymes will be active except: -PFK1

Explain emulsifying properties of proteins, Emulsifying properties of prote...

Emulsifying properties of proteins  Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as d

Explain about the drying - methods of food processing, Explain about the Dr...

Explain about the Drying - methods of food processing? Drying is the oldest and probably the simplest way of preserving food. It is usually accomplished by the removal of water

#biology, why do ecological models commonly have limited applications ?

why do ecological models commonly have limited applications ?

What is the difference between smallpox and measles, Q. What is the differe...

Q. What is the difference between smallpox (variola) and measles? The Smallpox is a viral infection like measles. The Smallpox is transmitted by respiratory secretions, saliva

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd