apigenin
|ap-i-ge-nin|
/ˌæpɪˈdʒɛnɪn/
flavone from Apium (plant)
Etymology
'apigenin' originates from New Latin/chemical nomenclature, combining 'api-' (from Latin 'Apium', the genus name for celery/parsley) and the chemical suffix '-genin' (used for aglycones or derived compounds).
'apigenin' was named as the aglycone of the glycoside 'apiin' (a compound isolated from plants of the genus Apium); the name reflects this origin and the transformation from the glycoside 'apiin' to the aglycone 'apigenin'.
Initially, the term referred specifically to the aglycone derived from 'apiin' (i.e., a substance produced from Apium glycosides); over time it has come to denote the distinct flavone compound (5,7,4'-trihydroxyflavone) with recognized biological properties.
Meanings by Part of Speech
Noun 1
a natural flavone (a type of flavonoid) found in many plants (e.g., parsley, celery, chamomile); a yellow crystalline compound (chemical name: 5,7,4'-trihydroxyflavone) with antioxidant and anti-inflammatory properties.
Apigenin is abundant in chamomile and has been studied for its antioxidant effects.
Synonyms
Last updated: 2025/09/17 19:28