Flavones
Flavones (from Latin "flavus" "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1-benzopyran-4-one) (as shown in the first image of this article). Flavones are common in foods, mainly from spices, and some yellow or orange fruits and vegetables. Common flavones include apigenin (4',5,7-trihydroxyflavone), luteolin (3',4',5,7-tetrahydroxyflavone), tangeritin (4',5,6,7,8-pentamethoxyflavone), chrysin (5,7-dihydroxyflavone), and 6-hydroxyflavone. Intake and elimination. The estimated daily intake of flavones is about 2 mg per day. Following ingestion and metabolism, flavones, other polyphenols, and their metabolites are absorbed poorly in body organs and are rapidly  excreted in the urine, indicating mechanisms influencing their presumed absence of metabolic roles in the body. Drug interactions. Flavones have effects on CYP (P450) activity, which are enzymes that metabolize most drugs in the body. Organic chemistry. In organic chemistry several methods exist for the synthesis of flavones: Another method is the dehydrative cyclization of certain 1,3-diaryl diketones. Wessely–Moser rearrangement. The Wessely–Moser rearrangement (1930) has been an important tool in structure elucidation of flavonoids. It involves the conversion of 5,7,8-trimethoxyflavone into 5,6,7-trihydroxyflavone on hydrolysis of the methoxy groups to phenol groups. It also has synthetic  potential for example: This rearrangement reaction takes place in several steps: A ring opening to the diketone, B bond rotation with formation of a favorable acetylacetone-like phenyl-ketone interaction and C hydrolysis of two methoxy groups and ring closure. Research. In one preliminary 2021 study, flavone intake was associated with lower odds of subjective cognitive decline after adjustment for age, total energy intake, major nondietary factors, and specific dietary factors.