*2.2. Flavones*

Flavones are one of the major subgroups of flavonoids. Fruits and vegetables including parsley, carrot, pepper, celery, olive oil, and peppermint are the main dietary sources of flavones [22]. Chrysin, apigenin, rutin (glycoside) and luteolin are the most studied subclasses of flavones. Substitution patterns in the basic structure of flavones are 5,7-OH (chrysin), 5,7,4 -OH (apigenin), and 5,7,3 ,4 -OH (luteolin) [23] (Figure 3).

