Flavonoids are a class of phenolic compounds that are widely distributed in nature. They
have a variety of physiological and pharmacological activities. They exist in free form or in …

Flavonoid glycosides are widespread in plants, acting as phytoalexin against biotic stress.
They also have great health benefits to human body. Some of them have been used as …

Natural flavonoids, especially in their glycosylated forms, are the most abundant phenolic
compounds found in plants, fruit, and vegetables. They exhibit a large variety of beneficial …

The natural flavonoids, especially their glycosides, are the most abundant polyphenols in
foods and have diverse bioactivities. The biotransformation of flavonoid aglycones into their …

Most flavonoids found in plants exist as glycosides, and glycosylation status has a wide
range of effects on flavonoid solubility, stability, and bioavailability. Glycosylation of …

Flavonoid glycosides play determinant roles in plants and have considerable potential for
applications in medicine and biotechnology. Glycosyltransferases transfer a sugar moiety …

Flavonoids are phytochemicals that owe their structural diversity to modifications such as
methylation, hydroxylation, and glycosylation. The glycosylation of flavonoids affects …

Flavonoids and their glycosides are abundant in many plant-based foods. The (de)
glycosylation of flavonoids by retaining glycoside hydrolases has recently attracted much …

Antioxidants are important molecules that are widely used by humans, both as dietary
supplements and as additives to different types of products. In this chapter, we review how …

Flavonoids are ubiquitous and diverse in plants and inseparable from the human diet.
However, in terms of human health, their further research and application in functional food …