Flavonoid is a member of a group of substances found in many plants and plant-based foods. Flavonoids have shown antioxidant effects.
For the first time, scientists have identified a rare population of potentially toxic senescent cells in human brains that can serve as a target for a new Alzheimer's disease treatment.
A Boyce Thompson Institute-led team has identified genes enabling peaches and their wild relatives to tolerate stressful conditions -- findings that could help the domesticated peach adapt to climate change.
A new study from the University of California, Irvine shows that compounds in both green and black tea relax blood vessels by activating ion channel proteins in the blood vessel wall.
Thanks to a new genome resource created for green millet, researchers will be able to study the genetics of crucial traits in crops, like sorghum and maize, in a much better way. The resource was created by three RIKEN scientists.
Flavonoid compounds -- produced by the roots of some sorghum plants -- positively affect soil microorganisms, according to Penn State researchers, who suggest the discovery is an early step in developing a frost-resistant line of the valuable crop for North American farmers.
A compound commonly found in pickled capers has been shown to activate proteins required for normal human brain and heart activity, and may even lead to future therapies for the treatment of epilepsy and abnormal heart rhythms.
Older adults who consumed small amounts of flavonoid-rich foods were two to four times more likely to develop Alzheimer's disease and related dementias.