Flavonoids are plant phytochemicals that cannot be synthesized by humans. The six classes
of flavonoids (flavanones, flavones, flavonols, isoflavonoids, anthocyanins, and flavans) vary …

▪ Abstract Flavonoids comprise the most common group of plant polyphenols and provide
much of the flavor and color to fruits and vegetables. More than 5000 different flavonoids …

Flavonoids are a group of polyphenolic compounds, diverse in chemical structure and
characteristics, found ubiquitously in plants. Therefore, flavonoids are part of the human diet …

This chapter contains the following sections: database development, database of flavonoids
in foods (fruits, vegetables, beverages), quality and completeness of flavonoid content data …

Flavonoids and/or phenolic acids are the major components responsible for antioxidant
capacity in fruits and vegetables. Recent research has shown that flavonoids are absorbed …

“Nutraceutical” is a term coined in 1979 by Stephen DeFelice (DeFelice, 1992). It is defined
“as a food or parts of food that provide medical or health benefits, including the prevention …

Discusses the bioavailability of flavonoids. Physiology and relevance; Factors controlling
flavonoid bioavailability; Critical assessment of methodology; Extent of absorption from diet; …

There has been increasing interest in the research of flavonoids from dietary sources, due to
growing evidence of the versatile health benefits of flavonoids through epidemiological …

Flavonoids comprise the most common group of plant polyphenols and provide much of the
flavor and color to fruits and vegetables. More than 5000 different flavonoids have been …

Plants synthesize a vast range of secondary metabolites with a significant portion consisting
of phenolic compounds and flavonoid compounds [Crozier et al., 2006a]. These …