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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