Xanthones in food

Xanthones are one of the biologically active compounds and are unique among the group of polyphenolic compounds.

Xanthones are found mainly in the Gentianaceae and Guttiferae otherwise scattered sporadically throughout the plant kingdom as in the Moraceae and Polygalaceae.

Xanthones are said to enhance the body’s immune system and also impart other human health benefits such as promoting healthy cardiovascular or respiratory systems, supporting cartilage and joint function. 

Xanthones are antioxidants being researched for their ability to improve immune systems and have anti-viral, antibacterial, and anti-fungal properties.

Xanthones can be briefly categorized into five groups including:
*Simple oxygenated xanthones
*Prenylated *Xanthone glycosides
*xanthonolignoids
*Miscellaneous xanthones Xanthones are a group of yellow pigments.

One well-known member is mangiferin, which occurs as a glycoside in mangoes.

Xanthines have antioxidant properties and they do this by deactivating free radicals in the body. In this regard, they are said to be even more potent antioxidants than vitamin E and C.
Xanthones in food