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Abstract

Metabolic syndrome, the most prevailing health concern worldwide, and their incidences are increasing at a very high rate, resulting in enormous social costs. Obesity is a measure risk factor for non-communicable disease such as cardiovascular diseases, diabetes, cancer, and inflammationbased diseases. Therapeutic strategies for managing this syndrome include synthetic drugs and surgery, which entail high costs and serious complications. Over the last decade, there has been an increase in the interest for the expansion of anti-obesity drugs, with particular attention paid to those from natural sources. Flavonoids or bioflavonoids derived from the Latin word flavus, mean yellow, and are ubiquitous in plants; these compounds are the most abundant polyphenolic compounds in the human diet and have been found to possess many beneficial effects with advantages over chemical treatments. Several clinical and research studies has suggested that flavonoids have been investigated in great depth and have shown a wide range of anti-inflammatory, anti-oxidant, anti-microbial and anti-cancer properties. Beneficial effects of dietary flavonoids on glucose homeostasis for the prevention and treatment of obesity and diabetes support the various in-vitro cell and in-vivo animal studies. Furthermore, well designed clinical trials are still needed to focus on both safety and efficacy of these flavonoids. In this paper, we have to summarize the current progress of the anti-obesity potential of natural flavonoids and their various mechanisms that target multiple molecular for preventing the cluster of diseases.

Anticancer Potential of Flavonoids: An Overview with an Emphasis on Tangeretin

“…They are the most abundant phenolic compounds in the human diet, ubiquitously found in fruits, seeds, roots, cereals, teas, and wines [ 21 , 22 , 23 , 24 ]. Although some are colorless, their etymology is derived from the Latin word “ flavus ,” which means yellow [ 25 ]. In addition, flavonoids exist in various derived forms, including glycosylated, acetylated, methylated, and sulfated aglycones [ 20 , 26 , 27 ].…”