Type of Compound: Flavonoid
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): 1126 ± 131
Boiling Point (C): 608 ± 55
Melting Point (F):
Melting Point (C):
Concentration (% of dry weight):
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Chemical Formula: C21H20O6
IUPAC Name: 5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)-6-(3-methylbut-2-enyl)chromen-4-one