Chrysin, The Flavonoid Molecule of Antioxidant Interest

Abstract

Chrysin, the natural bioactive flavone compound, has been identified in several edible materials such as honey, propolis, and passionflower with numerous biological potentials and pharmaceutical effects including antitumor, anti‐inflammatory, antiviral and antioxidant. The compound has been reported to have lower in vitro antioxidant activity compared to other flavone‐based structures such as quercetin, luteolin, and myricetin, which is mostly attributed to the higher hydroxylation and the presence of conjugated en‐diol structures in these flavonoids and the lack of these structural features in chrysin. On the contrary to the in vitro antioxidant effect of chrysin, the compound has exerted remarkable in vivo antioxidant activities in several models related to the liver, brain, heart, kidneys, and other soft tissues. The current review includes a discussion of the in vivo and in vitro antioxidant activity of chrysin compared to other common flavonoids. The study also covers subjects linked to chrysin antioxidants, such as its metabolism, bioavailability, and current formulations that aim to increase chrysin antioxidant impact and overcome its low bioavailability.