Hasin Hasnat, Suriya Akter Shompa, Md Mirazul Islam, Safaet Alam, Fahmida Tasnim Richi, Nazim Uddin Emon, Sania Ashrafi, Nazim Uddin Ahmed, Md Nafees Rahman Chowdhury, Nour Fatema, Md Sakhawat Hossain, Avoy Ghosh, Firoj Ahmed
Flavonoids are organic compounds characterized by a range of phenolic structures, which are abundantly present in various natural sources such as fruits, vegetables, cereals, bark, roots, stems, flowers, tea, and wine. The health advantages of these natural substances are renowned, and initiatives are being taken to extract the flavonoids. Apigenin, galangin, hesperetin, kaempferol, myricetin, naringenin, and quercetin are the seven most common compounds belonging to this class. A thorough analysis of bibliographic records from reliable sources including Google Scholar, Web of Science, PubMed, ScienceDirect, MEDLINE, and others was done to learn more about the biological activities of these flavonoids...
March 30, 2024: Heliyon