ABSTRACT

Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa

chapter 4|44 pages

CH 4 Flavonoids in Foods

chapter 5|56 pages

CH 5 Flavonoids in Wine

chapter 7|26 pages

CH 7 Isoflavonoids and Human Health

chapter 8|46 pages

CH 8 Flavonoid Functions in Plants

chapter 9|28 pages

CH 9 Flavonoid–Protein Interactions

chapter 10|82 pages

CH 10 The Anthocyanins

chapter 11|64 pages

CH 11 Flavans and Proanthocyanidins

chapter 12|132 pages

CH 12 Flavones and Flavonols

chapter 13|108 pages

CH 13 Flavone and Flavonol O-Glycosides

chapter 14|60 pages

CH 14 C-Glycosylflavonoids

chapter |86 pages

CH 15 Flavanones and Dihydroflavonols