Flavonoid

Flavonoids (ko bioflavonoids; daga kalmar Latin flavus, ma'ana rawaya, launi a cikin yanayi) wani nau'i ne na polyphenolic secondary metabolites da aka samu a cikin shuke-shuke. Blackberry, black currant, chokeberry, da ja cabbage misalai ne na tsire-tsire tare da wadataccen abun ciki na flavonoids. A cikin ilmin halitta na shuke-shuke, flavonoids suna cika ayyuka daban-daban, gami da jan hankalin kwari masu shuka, kariya ta Antioxidant daga hasken ultraviolet, hana damuwa da muhalli da pathogens, da kuma tsara ci gaban tantanin halitta.

Kodayake galibi ana cinye su a cikin Abinci na mutum da na dabba da kuma kayan abinci, ba a la'akari da flavonoids a matsayin abubuwan gina jiki ko antioxidants na halitta da ke da muhimmanci ga ayyukan jiki, kuma ba su da tasiri a kan lafiyar mutum ko rigakafin cututtuka."Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2025. Retrieved 31 August 2025.Hollman PC, Cassidy A, Comte B, et al. (May 2011). "The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established". The Journal of Nutrition. 141 (5): 989S – 1009S. doi:10.3945/jn.110.131490. PMID 21451125.

Ta hanyar sunadarai, flavonoids suna da tsarin gaba ɗaya na kwarangwal na carbon 15, wanda ya ƙunshi zobba biyu na phenyl (A da B) da zoben heterocyclic (C, zoben da ke dauke da iskar oxygen da aka saka)."Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2025. Retrieved 31 August 2025. Wannan tsarin carbon za a iya taƙaita shi C6-C3-C6. Dangane da sunan IUPAC, ana iya rarraba su cikin flavonoids ko 'neoflavonoids', isoflavonoides, wanda aka samo daga tsarin 3-phenylchromen-4-one (3-phenyl-1,4-benzopyrone), da neoflavonoid, wanda aka samu daga tsarin 4-phenylcoumarin (4-phenyl-1,2-benzopyrona).

Kamar yadda mahaɗan da ke dauke da ketone, ana haɗa nau'ikan flavonoid guda uku a matsayin anthoxanthins (flavones da flavonols). "Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2025. Retrieved 31 August 2025. Wannan aji shine na farko da za a kira bioflavonoids. Kalmomin flavonoid da bioflavonoid an kuma yi amfani da su don bayyana mahaɗan polyphenol marasa ketone, waɗanda ake kira flavanoids.de Souza Farias SA, da Costa KS, Martins JB (April 2021). "Analysis of Conformational, Structural, Magnetic, and Electronic Properties Related to Antioxidant Activity: Revisiting Flavan, Anthocyanidin, Flavanone, Flavonol, Isoflavone, Flavone, and Flavan-3-ol". ACS Omega. 6 (13): 8908–8918. doi:10.1021/acsomega.0c06156. PMC 8028018. PMID 33842761.

 Tarihi 
A cikin shekarun 1930, Albert Szent-Györgyi da sauran masana kimiyya sun gano cewa Bitamin C kadai ba shi da tasiri wajen hana scurvy kamar yadda aka cire mai launin rawaya daga orange, lemun tsami ko paprika. Sun danganta karuwar aikin wannan cirewa ga sauran abubuwa a cikin wannan cakuda, wanda suka kira "citrin" (yana nufin citrus) ko "vitamin P" (yana nuni da tasirinsa akan rage ƙarancin capillaries). Abubuwan da ake tambaya (hesperidin, eriodictyol, hesperidin methyl chalcone da neohesperidin) daga baya an nuna cewa ba su cika ka'idodin bitamin ba,  don haka kalmar "bitamin P" yanzu ta zama tsohon yayi. 

 Biosynthesis 
Flavonoids sune magungunan metabolism na biyu waɗanda aka haɗa galibi ta shuke-shuke. Tsarin gaba ɗaya na flavonoids kwarangwal ne mai carbon goma sha biyar, wanda ke dauke da zoben benzene guda biyu da aka haɗa ta hanyar sarkar haɗin carbon guda uku. Saboda haka, ana nuna su a matsayin mahaɗan C6-C3-C6. Dangane da tsarin sunadarai, digiri na oxidation, da rashin cikawa na sarkar haɗin kai (C3), ana iya rarraba flavonoids zuwa ƙungiyoyi daban-daban, kamar anthocyanidins, flavonols, flavanones, flavan-3-ols, flavenonols, flavones, da isoflavones. Chalcones, wanda kuma ake kira Chalconoids, kodayake ba su da zobe na heterocyclic, ana rarraba su a matsayin flavonoids. Bugu da ƙari, ana iya samun flavonoids a cikin tsire-tsire a cikin glycoside-bound da free aglycone forms. Tsarin glycoside-bound shine mafi yawan nau'in flavone da flavonol da aka cinye a cikin abincin.

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