Apigenin is a polyphenol, and is one of the flavonoids found in many of the foods consumed by humans. Technically, it is a flavone with three OH groups on it. This compound is being widely studied for its anti-cancer properties. In particular, it has some anti-tumor properties that some other flavonoids lack.
Many fruits and vegetables contain this compound. It is reported to be at especially high levels in celery, parsley, Chinese cabbage, and bell peppers. Fruits that contain this flavonoid include cherries, apples, and grapes. It is also found in wine and tea, including chamomile.
Like most flavonoids, apigenin has anti-inflammatory, anti-tumor, anti-spasmodic properties, and acts as an antioxidant. It is the subject of intensive research for its biological properties. The most widespread research has been for its potential to fight cancer.
There have been epidemiological studies correlating the consumption of this compound with lowered cancer rates. Also, there have been a number of studies examining the effect of this flavonoid on cell lines of various types of cancers. There have also been several studies examining its effect when combined with chemotherapy agents.
Apigenin (4′,5,7-trihydroxyflavone), found in many plants, but parsley, celery, celeriac, and chamomile tea are the most common sources. Apigenin is particularly abundant in the flowers of chamomile plants, constituting 68% of total flavonoids.is a natural product belonging to the flavone class that is the aglycone of several naturally occurring glycosides.
Apigenin is a bioflavonoid and a very effective anticancer compound. Apigenin's many biological activities give it many functions:
1 Anticancer
2 Anti-inflammatory
3 Neuroprotective system
4 Antiviral
5 Antibacterial
