flavones

Flavones are a class of flavonoids, a large family of polyphenolic compounds produced by plants. They share a 2-phenyl-1-benzopyran-4-one skeleton and occur in aglycone form or as glycosides bound to sugars. Flavones are among the most studied flavonoids because of their chemical diversity and biological activity.

Flavones occur in many edible and aromatic plants. The best-known members are apigenin and luteolin, found in parsley, celery, and chamomile, while others such as chrysin and baicalein appear in various herbs. In plants they commonly exist as glycosides, which can affect solubility, stability, and bioavailability.

Flavones arise from the phenylpropanoid pathway in plants and are modified by hydroxylation, methoxylation, and glycosylation. The aglycone forms are frequently converted to glycosides, with sugar moieties influencing solubility and enzymatic processing in the body.

After ingestion, flavone glycosides are often hydrolyzed in the intestine to release aglycones, which are absorbed to varying extents. They undergo extensive metabolism, primarily glucuronidation and sulfation, and are distributed in the body mainly as conjugated forms.

Flavones exhibit antioxidant properties and can modulate inflammatory signaling. In laboratory studies they have shown potential anticancer, antimicrobial, and neuroprotective effects, but human evidence is limited and results are context-dependent.

Flavones contribute to the flavor and, in some cases, color of certain foods and beverages and are studied as dietary bioactives. They are generally safe at amounts consumed in foods, but high-dose supplements may interact with medications or cause adverse effects, so medical guidance is advised for supplement use.