flavonol
|flav-o-nol|
🇺🇸
/ˈflævənɑl/
🇬🇧
/ˈflævənɒl/
yellow plant flavonoid (3-hydroxyflavone)
Etymology
'flavonol' originates from New Latin, formed from 'flavone' (itself from Latin 'flavus' meaning 'yellow') combined with the chemical suffix '-ol' indicating an alcohol (a hydroxyl group).
'flavonol' developed by adding the suffix '-ol' to 'flavone' to denote the hydroxylated derivative; 'flavone' came via Modern Latin/French from Latin 'flavus' ('yellow'). The term entered chemical literature in the late 19th to early 20th century as organic chemistry nomenclature became standardized.
Originally related to yellow plant pigments (from 'flavus' = 'yellow'), the term later came to denote specifically the 3-hydroxy derivatives of flavone and now refers to that chemical class and its members with characteristic biochemical properties.
Meanings by Part of Speech
Noun 1
any of a class of flavonoid compounds based on the 3-hydroxyflavone backbone; polyphenolic plant secondary metabolites (e.g., quercetin, kaempferol) often found in fruits, vegetables and tea and noted for antioxidant activity.
Quercetin is a flavonol commonly found in onions, apples, and tea.
Synonyms
Noun 2
a specific compound that belongs to this class (used when referring to an individual member of the flavonol family).
Kaempferol is a flavonol that contributes to the yellow coloration in some plants.
Last updated: 2025/10/09 10:02