Flavonoids as Nutraceuticals: A Review

Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most ubiquitous groups of plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as "nutraceuticals"

Galangoflavonoid Isolated from Rhizome of Alpinia galanga (L) Sw (Zingiberaceae)

Purpose: The purpose of this investigation was to isolate novel flavonoids from Alpinia galanga rhizomes. Methods: The methanol extract of Alpinia galanga was subjected to column chromatography and eluted with ethyl acetate-methanol (9:1) to yield a compound, galangoflavonoside (AG 11). The structure of the compound was elucidated by various spectral techniques (UV, IR, 1H NMR, 13C NMR, and MS). Results: Chemical investigation of the extract furnished a new flavonoid galangoflavonoside (AG 11). Conclusion: The isolated compound, galangoflavonoside (AG 11,) could be a potential therapeutic compound as well as serve as a lead compound in the synthesis of other useful flavonoids. Isolation of the galangoflavonoside from Alpinia galanga rhizomes is being reported, to the best of our knowledge, for the first time