Interactions of Natural Flavones with Iron Are Affected by 7--Glycosylation, but Not by Additional 6″-Acylation.

In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7--glycosylation and additional 6″--acetylation or 6″--malonylation of flavones on their interaction with iron. Nine (6″--acylated) flavone 7--apiosylglucosides were purified from celery (), and their structures were elucidated by mass spectrometry (MS) and nuclear magnetic resonance (NMR).