Flavones are a class of flavonoids that are a subject of increasing interest because of their
biological activities in vitro and in vivo. This article reviews the major sources of flavones and …

The dietary flavonoids, especially their glycosides, are the most vital phytochemicals in diets
and are of great general interest due to their diverse bioactivity. The natural flavonoids …

Flavones correspond to a flavonoid subgroup that is widely distributed in the plants, and
which can be synthesized by different pathways, depending on whether they contain C-or O …

In recent years, the strategy for tumor therapy has changed from focusing on the direct killing
effect of different types of therapeutic agents on cancer cells to the new mainstream of multi …

Flavones are an important class of bioactive constituents in foods, and their structural
diversity enables them to interact with different targets. In particular, flavones are known for …

Polyphenols, as common components with various functional activities in plants, have
become a research hotspot. However, researchers have found that the bioavailability and …

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

Dietary flavonoids, which occur in many plant foods, are considered as the most active
constituents among the plant-derived ones in vitro and in vivo. To date, many studies have …

A flavone, chrysoeriol is synthetized in several plant species. It comes from several natural
sources, especially medicinal plants. The identification and isolation of this compound has …

Oral decoctions of traditional Chinese medicines (TCMs) serve for therapeutic and
prophylactic management of diseases for centuries. Small molecules and polysaccharides …