Type of Compound: Flavonoid

Medical Properties: 

Anti-inflammatory
COX inhibitor
LO inhibitor

Description: Cannflavin is a flavonoid unique to hemp sprouts. The anti-inflammatory effect of cannflavin was found already in 1985 and shown to be higher than that of aspirin. Cannflavin is equipotent to cannabinoids in inhibiting inflammatory prostaglandins & leukotrienes.
Cannflavins are in fact the first flavonoids having direct inhibitory activity on the two crucial enzymes in the biosynthesis of these pro-inflammatory mediators, (5-LO & PGES-1). (7,10) Such dual inhibition is considered a pharmacological strategy in order to intervene with inflammatory diseases and might be superior over single target in terms of increased efficacy and lower side effects.

Boiling Point (F): 360 (vaporization)

Boiling Point (C):  182

Melting Point (F):

Melting Point (C):

Concentration (% of dry weight): 0.0200%

Relative Content (%): 

Chemical Formula: C26H28O6 

IUPAC Name:  6-[(2E)-3,7-dimethylocta-2,6-dienyl]-5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)chromen-4-one