The O-methylated flavonoids or methoxyflavonoids are flavonoids with methylations on hydroxyl groups (methoxy bonds). O-methylation has an effect on the solubility of flavonoids.
Contents
Enzymes
O-methylated flavonoids formation implies the presence of specific O-methyltransferase (OMT) enzymes which accept a variety of substrates. Those enzymes mediate the O-methylation on a specific hydroxyl group, like on 4' (example in Catharanthus roseus) or 3' (example in rice) positions. Those positions can be ortho, meta, para and there can be a special 3-O-methyltransferase for the 3-OH position. Calamondin orange (Citrus mitis) exhibits all of those activities.
Plant enzymes
Animal enzyme
O-methylated anthocyanidins
O-methylated flavanols
O-methylated flavanones
O-methylated flavanonols
O-methylated flavonols
of kaempferol
of myricetin
of quercetin
other
O-methylated flavones
O-methylated isoflavones
References
O-methylated flavonoid Wikipedia(Text) CC BY-SA