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Phytonutrient compounds in cannabis that contribute to color, flavor, and may have antioxidant or therapeutic properties.
Flavonoids are a class of phytonutrient compounds found in cannabis as well as in fruits, vegetables, tea, and wine. In cannabis, flavonoids contribute to the plant's color, flavor, and UV protection, and they may have antioxidant and therapeutic properties. Cannabis contains several unique flavonoids called cannflavins that are not found in any other plant.
Cannflavin A and Cannflavin B are exclusive to cannabis and have been studied for their anti-inflammatory potential. Research published in Phytochemistry found that Cannflavin A inhibits the inflammatory molecule PGE-2 with roughly 30 times the potency of aspirin in laboratory settings. Other flavonoids found in cannabis include quercetin, kaempferol, and apigenin, which also appear in many common foods and are associated with antioxidant and anti-inflammatory effects.
While cannabinoids and terpenes get most of the attention, flavonoids represent an important third category of active compounds in cannabis. They contribute to the entourage effect and help explain why whole-plant preparations often outperform isolated compounds. Flavonoids are also responsible for the pigmentation of cannabis, including the purple, blue, and red hues seen in certain strains. As cannabis science advances, expect to see more attention paid to flavonoid profiles in product testing and strain selection.
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