Compound Monograph
Flavonols
Flavonols are a class of flavonoids that includes widespread dietary compounds such as quercetin, kaempferol and myricetin.
Classification
Flavonols are flavonoid subclass (flavonols), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (3)
Flavonols are naturally occurring flavonoid subclass (flavonols), found in Onions, kale, berries and tea, Many medicinal herbs and 1 other source. They are well tolerated orally (low toxicity).
Research & Evidence
Flavonols are a subclass of flavonoids defined by a hydroxyl group at the 3-position of the flavone skeleton. They include some of the most abundant dietary flavonoids, such as quercetin, kaempferol and myricetin, found in onions, kale, berries, tea and numerous herbs, usually as glycosides. As a group they are widely studied for antioxidant and anti-inflammatory-type activities, generally in the context of whole foods rather than as isolated drugs.
Toxicity & Safety
As a class of common dietary flavonoids, flavonols are generally regarded as low risk at typical dietary intakes; high-dose isolated supplements are less well characterised.