Nonflavonoids

Nonflavonoids are a broad category of phenolic compounds found in plants that are not flavonoids. While flavonoids are characterized by a specific C6-C3-C6 carbon skeleton, nonflavonoids exhibit a wider structural diversity. This group includes several important subclasses of phytochemicals with significant biological activities.

Major classes of nonflavonoids include phenolic acids, stilbenes, lignans, and coumarins. Phenolic acids, such as caffeic acid, ferulic acid, and gallic acid, are found in various fruits, vegetables, and grains. Stilbenes, like resveratrol, famous for its presence in grapes and red wine, are known for their antioxidant properties. Lignans, abundant in seeds like flaxseed and sesame, are also recognized for their health benefits. Coumarins, found in plants like cinnamon and tonka beans, possess a distinct aroma and have been used in traditional medicine.

These compounds are synthesized by plants through various metabolic pathways, often as secondary metabolites involved in defense against pathogens and herbivores, or as responses to environmental stress. Their presence in the human diet is widespread, contributing to the overall health-promoting effects attributed to plant-based foods. Research into nonflavonoids continues to explore their diverse pharmacological actions, including antioxidant, anti-inflammatory, antimicrobial, and potential anticancer properties. Their complex structures and varied bioactivities make them an active area of study in food science, nutrition, and medicinal chemistry.