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Flavonoids
Chemistry, Biochemistry and Applications
edited by Oyvind M. Andersen

Flavonoids details the analytical techniques scientists have used to achieve an improved understanding of flavonoid structures and functions.

Features:

  • Features the first-hand experience of world-renowned researchers in the field
  • Reviews each class of flavonoids and gives a complete listing of all 8150 known flavonoids in all major flavonoid groups
  • Documents the plants from which novel flavonoids reported in the last decade are derived
  • Explores the determination of flavonoid content of specific foods and beverages and their connection to potential health benefits
  • Documents physiological functions of flavonoids in plants and animals
  • Provides the first review of flavonoid-protein interactions

Contents

  • Separation and Quantification of Flavonoids
  • Spectroscopic Techniques Applied to Flavonoids
  • Molecular Biology and Biotechnology of Flavonoid Biosynthesis
  • Flavonoids in Foods
  • Flavonoids in Wine
  • Dietary Flavonoids and Health - Broadening the Perspective
  • Isoflavonoids and Human Health
  • Flavonoid Functions in Plants
  • Flavonoid-Protein Interactions
  • The Anthocyanins
  • Flavans and Proanthocyanidins
  • Flavones and Flavonols
  • Flavone and Flavonol O-Glycosides
  • C-Glycosylflavonoids
  • Flavanones and Dihydroflavonols
  • Chalcones, Dihydrochalcones, and Aurones
  • Bi-, Tri-, Tetra-, Penta-, and Hexaflavonoids
  • Appendix - Checklist for Isoflavonoids

Index

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Flavonoids
Chemistry, Biochemistry and Applications
edited by Oyvind M. Andersen

2005 1256 pages $258.95 + shipping
Texas residents please add 6.75 % sales tax

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