Khusbu Dwivedi, Ashok Kumar Mandal, Obaid Afzal, Abdulmalik Saleh Alfawaz Altamimi, Ankit Sahoo, Manal A Alossaimi, Waleed H Almalki, Abdulaziz Alzahrani, Md Abul Barkat, Tahani M Almeleebia, Shehla Nasar Mir Najib Ullah, Mahfoozur Rahman
Flavonoids are hydroxylated phenolic substances in vegetables, fruits, flowers, seeds, wine, tea, nuts, propolis, and honey. They belong to a versatile category of natural polyphenolic compounds. Their biological function depends on various factors such as their chemical structure, degree of hydroxylation, degree of polymerization conjugation, and substitutions. Flavonoids have gained considerable attention among researchers, as they show a wide range of pharmacological activities, including coronary heart disease prevention, antioxidative, hepatoprotective, anti-inflammatory, free-radical scavenging, anticancer, and anti-atherosclerotic activities...
August 18, 2023: Gels