Common Names: 4',5,7-Trihydroxyflavone, C.I. Natural Yellow 1, Parsley yellow, biapigenin (a dimer found in nature)
Scientific Names: 4′,5,7-Trihydroxyflavone, 5,7-Dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Apigenin is categorized as a polyphenol, classified as a flavonoid within the flavone subclass. It is a yellow crystalline solid historically used for dyeing wool. Abundant in various plants, it is particularly found in parsley, celery, celeriac, rutabagas, and chamomile tea, with chamomile flowers containing 68% Apigenin of total flavonoids. Additionally present in common fruits, vegetables, nuts, onions, oranges, and tea, apigenin exhibits various health benefits, including antioxidant, anti-inflammatory, and chemopreventive effects. It is among the most widely distributed flavonoids in the plant kingdom and is extensively studied for its phenolic properties, making it a notable contributor to the antioxidant-rich category of flavonoids.