Flavonoids : chemistry, biochemistry, and applications / edited by Øyvind M. Andersen, Kenneth R. Markham

Includes bibliographical references and index

1. Separation and quantification of flavonoids / Andrew Marston, Kurt Hostettmann. 1 2. Spectroscopic techniques applied to flavonoids / Torgils Fosen, Oyvind M. Andersen. 37 3. Molecular biology and biotechnology of flavonoid biosynthesis / Kevin M. Davies, Kathy E. Schwinn. 143 4. Flavonoids in foods / Janet A. M. Kyle, Garry G. Duthie. 219 5. Flavonoids in wine / Veronique Cheynier. 263 6. Dietary flavonoids and health - broadening the perspective / Mike N. Clifford, J. E. Brown. 319 7. Isoflavonoids and human health / Helen Wiseman. 371 8. Flavonoid functions in plants / Kevin S. Gould, Carolyn Lister. 397 9. Flavonoid-protein interactions / Olivier Dangles, Claire Dufour. 443 10. The anthocyanins / Oyvind M. Andersen, Monica Jordheim. 471 11. Flavans and proanthocyanidins / Daneel Ferreira, Desmond Slade, Jannie P. J. Marais. 553 12. Flavones and flavonols / K. M. Valant-Vetschera, E. Wollenweber. 617 13. Flavone and flavonol o-glycosides / Christine A. Williams. 749 14. C-glycosylflavonoids / Maurice Jay, Marie-Rose Viricel, Jean-Francois Gonnet. 857 15. Flavanones and dihydroflavonols / Renee J. Grayer, Nigel C. Veitch. 917 16. Chalcones, dihydrochalcones, and aurones / Nigel C. Veitch, Renee J. Grayer. 1003 17. Bi-, tri-, tetra-, penta-, and hexaflavonoids / Daneel Ferreira, Desmond Slade, Jannie P. J. Marais. 1101 App. Checklist for isoflavonoids / Oyvind M. Andersen. 1129

In a text intended to update The Flavonoids--Advances in Research Since 1986 (edited by JB Harborne), Andersen (chemistry, U. of Bergen, Norway) and Markham (retired from a New Zealand Crown Research Institute) compile 17 reviews by international contributors of the latest information on flavonoids and their functions. They also offer a perspective on developments in the field since the 1960s, when flavonoids were regarded as waste products of plant cell metabolism. Due to new analytical techniques, they are now known to be vital to plant metabolism, accounting for the health benefits of fruits, vegetables, tea, wine, and chocolate. Appendices include a checklist of isoflavonoids described in the literature in the past 15 years. Annotation ©2006 Book News, Incorporated, Portland, OR (booknews.com)

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 pathway in plants to improve the nutritional and ornamental value of crops. Flavonoids: Chemistry, Biochemistry and Applications covers each class of flavonoid and presents the historic advances made in flavonoid research since the 1994 publication of an earlier text, Flavonoids Advances in Research Since 1986. This book details the analytical techniques scientists have used to achieve an improved understanding of flavonoid structures and functions as well as advances in the genetic manipulation of the flavonoid pathway, and the discovery of many new flavonoids. It indicates which techniques are best suited for the isolation and structure determination of flavonoids and whether the structures are novel. While explaining how to evaluate the flavonoid content in food and beverages, the book reveals the biotechnological advances that have allowed nutritionists and plant physiologists to assess the possible effects of flavonoids. As interest regarding the impact and health benefits of flavonoids continues to grow, Flavonoids: Chemistry, Biochemistry and Applications reflects the continuing commitment of flavonoid researchers to the improvement of human health and provides the most comprehensive, up-to-date source of information for all known flavonoids.