“…Flavonoids are polyphenolic compounds with low molecular mass, found in leguminous, fruits, flowers, and leaves [ 39 ], having several biological activities, for example, anti-inflammatory [ 40 , 41 ] and antioxidant action [ 42 ]. Some flavonoids isolated from Malvaceae species [ 43 , 44 ], were: 3,7,3′,4′-tetrahydroxyflavone (quercetin); 5,7-dihydroxy-4′-methoxyflavone (acacetin); 7,4′-di-O-methyl-isoscutellarein; 5,8-dihydroxy-7,4′-dimethoxyflavone; 5,4′-dihydroxy-7-methoxyflavone (genkwanin) [ 22 ]; 5,4′-dihydroxy-3,7-3′-trimethoxyflavone (pachypodol); luteolin 7-O-β-D-glucopyranoside (cinaroside), 5,7,4′ trihydroxyflavone (apigenin); 5,7,3′,4′-tetrahydroxyflavone (luteolin) [F]; kaempferol-3-O-β-D-(6′′- E - p -coumaroyl)glucopyranoside (tiliroside) [ 21 , 22 , 23 , 45 , 46 , 47 ] and kaempferol 3,7-di-O-α- L -rhamnoside (lespedin).…”