Show pageBacklinksCite current pageExport to PDFBack to top This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. Flavones are a class of [[flavonoid]]s based on the backbone of 2-phenylchromen-4-one. Flavones are common in foods, mainly from spices, and some yellow or orange fruits and vegetables. Common flavones include apigenin, luteolin, tangeritin, chrysin, and 6-hydroxyflavone flavones.txt Last modified: 2024/06/07 02:58by 127.0.0.1