What does flavonol mean?
Flavonol is a noun denoting any member of a subgroup of flavonoids — plant-derived polyphenolic compounds defined by a hydroxyl group at the 3-position of the flavone core structure. Common dietary flavonols include quercetin, kaempferol, myricetin, and isorhamnetin, which occur abundantly in onions, kale, broccoli, apples, tea, and berries. In food chemistry and nutritional research, flavonols attract sustained attention for their antioxidant activity and possible roles in cardiovascular health, although clinical benefits remain an area of active study rather than settled fact. The word derives from Latin 'flavus', meaning yellow, reflecting the pigmentation these compounds can impart to plants. Because it names both a class of molecules and individual members of that class, flavonol appears most often in scientific writing, dietary studies, and discussions of phytochemicals, where precision distinguishes it from the broader terms flavone and flavonoid.
nounA flavonoid compound characterized by a hydroxyl group at the 3-position of the flavone backbone, occurring widely in plants and studied for antioxidant properties.
- Any of a group of flavonoids with a 3-hydroxyflavone skeleton, found in many fruits and vegetables.
- An individual member of this group, such as quercetin, kaempferol, or myricetin.
"Onions are among the richest dietary sources of the flavonol quercetin."
"Quercetin, a common flavonol in onions and apples, has been studied for its antioxidant activity."
"Higher flavonol consumption has been associated with improved cardiovascular outcomes in several cohort studies."
Regular plural; commonly used when referring to multiple flavonol compounds collectively.
"Dietary flavonols are concentrated in the outer layers of many fruits and vegetables."
The 'flav' in flavonol comes from the Latin word for yellow — because many of these compounds literally give plants their golden hue.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of flavonol
Flavonol was coined in early twentieth-century organic chemistry from Latin 'flavus' (yellow) combined with the chemical suffix '-ol', following the earlier term flavone. The name reflects the yellow coloration characteristic of many of these plant pigments. It shares this Latin root with related chemical terms such as flavone and flavonoid, as well as older words like 'flavescent', meaning turning yellow.
Related word forms
How flavonol is actually used
Flavonol is a technical term used chiefly in chemistry, nutrition science, and medicine rather than everyday conversation. It is almost always used attributively to name either the chemical class or specific compounds within it.
Easily confused with flavonol
Flavone is the parent 2-phenylchromen-4-one structure without the 3-hydroxyl group, whereas flavonol is specifically a 3-hydroxyflavone.
Flavonoid is the broad class of plant secondary metabolites, of which flavonol is just one subgroup.