Apigenin

A flavone — one of the yellow pigments of the flavonoid family — widespread in plants and plant-derived foods, with parsley, celery, chamomile and citrus fruits the richest familiar sources. It contributes to the colour and reputed bioactivity of these foods and ranks among the most studied dietary flavonoids, with laboratory evidence for anti-inflammatory, antioxidant and calming effects. In food technology it serves as a marker compound for the authenticity and quality of chamomile and parsley products. Its poor water solubility complicates formulation in beverages, driving research into encapsulation and delivery systems for functional applications.