dihydroflavonoid

A dihydroflavonoid is a type of flavonoid that has undergone reduction, meaning it has gained hydrogen atoms. This reduction typically occurs at the C2-C3 double bond of the C-ring in the basic flavonoid structure. Consequently, dihydroflavonoids lack the conjugation across this part of the molecule that is present in their flavonoid counterparts. This structural difference affects their chemical properties and biological activities.

These compounds are naturally occurring and can be found in a variety of plants, including fruits, vegetables, and beverages like tea and wine. They are often synthesized by plants as part of their defense mechanisms against pathogens or environmental stress. Examples of dihydroflavonoids include catechin and epicatechin, which are also known as flavan-3-ols. Other notable dihydroflavonoids are eriodictyol and hesperetin, which are found in citrus fruits.

Dihydroflavonoids are known to possess a range of biological activities, though research is ongoing. These activities are often attributed to their antioxidant properties, which help to neutralize harmful free radicals in the body. They have also been investigated for potential anti-inflammatory, cardioprotective, and even anticancer effects. The specific biological effects can vary significantly depending on the particular dihydroflavonoid structure and its concentration. Their presence in the diet contributes to the overall health benefits associated with consuming plant-based foods.