Nonflavonoid

Nonflavonoids are a broad category of phenolic compounds found in plants that are not structurally related to flavonoids. While flavonoids are characterized by a specific C6-C3-C6 carbon skeleton, nonflavonoids encompass a diverse array of chemical structures. This group includes phenolic acids, coumarins, lignans, stilbenes, and tannins. Each of these subclasses possesses distinct chemical properties and biological activities.

Phenolic acids, such as caffeic acid and ferulic acid, are common in many fruits and vegetables. Coumarins are known for their fragrant properties and are found in plants like tonka beans and cinnamon. Lignans, like enterolactone and enterodiol, are formed from the dimerization of phenylpropanoids and are abundant in seeds such as flaxseed. Stilbenes, with resveratrol being a prominent example found in grapes and berries, are characterized by a 1,2-diphenylethylene structure. Tannins, particularly hydrolyzable and condensed tannins, are complex polyphenols that contribute to the astringent taste of foods like tea and wine.

Nonflavonoids contribute significantly to the sensory qualities of plant-based foods, influencing taste, aroma, and color. Beyond their sensory roles, many nonflavonoids exhibit important biological activities, including antioxidant, anti-inflammatory, and antimicrobial properties. Research into the specific health benefits of various nonflavonoid compounds is an ongoing area of scientific investigation. Their presence in the diet is considered beneficial due to their potential contributions to overall health and well-being.