2019, Vol. 7, Issue 6, Part C

author(s)
Dr. Meer Altaf Ahmed and Dr. MVNV Prasad Gupta

abstract
Flavonoids are biologically active polyphenolic compounds widely distributed in plants, are biogenetically derived from cinnamoyl-CoA and three molecules of malonyl-CoA, and contain a C6+ C3+C6 structural unit. On the basis of an in vitro primary screening test many kinds of flavonoids and isoflavonoids, including flavones, flavanones, flavanols, flavanonols, isoflavones, chalcones, and catechins, showed inhibitory effects on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced Epstein-Barr virus early antigen (EBV-EA) activation. The stem bark of Dalbergia cultrate Grah. And D. nigrescens Kurz (Leguminosae) were found to exhibit a significant sources of flavonoids are vegetables, fruits, nuts, seeds, roots, and beverages like tea and wine. Health effects of tea have been recognized since the ancient times. In a tea polyphenols could play a role in the prevention of cancer and heart disease. To date, the most protective effect is shown against lung cancer. The major antioxidant activity of tea extracts is attributed to Epigallocatechin gallate. Besides the catechin molecule, which is a potent antioxidant, gallate moiety is an important contributor to the antioxidant activity.