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Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6–C3–C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins (e.g., epigallocatechin 3-gallate from green tea), the flavones (e.g., apigenin from celery), the flavonols (e.g., quercetin glycosides from apples, berries, and onion), the flavanones (e.g., naringenin from citrus), the anthocyanins (e.g., cyanidin-3-O-glucoside from berries), and the isoflavones (e.g., genistein from soya beans). Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonstrated to be due to multiple mechanisms of action, including regulating redox homeostasis, epigenetic regulations, activation of survival genes and signaling pathways, regulation of mitochondrial function and bioenergetics, and modulation of inflammation response. The role of flavonoids on gut microbiota and the impact of microbial metabolites of flavonoids on optimal health has begun to unravel. The complex physiological modulations of flavonoid molecules are due to their structural diversity. However, some flavonoids are not absorbed well, and their bioavailability could be enhanced through structural modifications and applications of nanotechnology, such as encapsulation. This Special Issue consists of four review articles on flavonoids and 15 original research articles, which cover the latest findings on the role of dietary flavonoids and their derivatives in disease prevention and treatment.
Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6-C3-C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins (e.g., epigallocatechin 3-gallate from green tea), the flavones (e.g., apigenin from celery), the flavonols (e.g., quercetin glycosides from apples, berries, and onion), the flavanones (e.g., naringenin from citrus), the anthocyanins (e.g., cyanidin-3-O-glucoside from berries), and the isoflavones (e.g., genistein from soya beans). Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonstrated to be due to multiple mechanisms of action, including regulating redox homeostasis, epigenetic regulations, activation of survival genes and signaling pathways, regulation of mitochondrial function and bioenergetics, and modulation of inflammation response. The role of flavonoids on gut microbiota and the impact of microbial metabolites of flavonoids on optimal health has begun to unravel. The complex physiological modulations of flavonoid molecules are due to their structural diversity. However, some flavonoids are not absorbed well, and their bioavailability could be enhanced through structural modifications and applications of nanotechnology, such as encapsulation. This Special Issue consists of four review articles on flavonoids and 15 original research articles, which cover the latest findings on the role of dietary flavonoids and their derivatives in disease prevention and treatment.
Revised and expanded, this blue-ribbon reference emphasizes the latest developments in the identification, utilization, and analysis of flavonoids for the prevention of disease and maintenance of good health. The book examines the processes involved in the absorption, metabolism, distribution, and excretion of these compounds and the impact of biotransformation on flavonoid function.The Second Edition contains new discussions on the potential of dietary flavonoids to attenuate neurological dysfunction and degeneration, developments in gene expression and genomics for identification of therapeutic targets and markers of disease, and the mechanisms regulating flavonoid bioavailability.
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
In response to the recent upsurge of interest in the therapeutic potential of medicinal plants, with their promising phenolic compounds, this new book offers an important overview of advances in the applications of flavonoids for health. The book explores the nutritional and pharmacological properties of polyphenols and flavonoids, including their ability to prevent the start and development of diseases and how they aid in the management of several chronic pathological illnesses, including cancer, diabetes, cardiovascular disease, neuro-degenerative illness and aging, pregnancy-induced disorders, and others. Also discussed in depth are the properties, classes, and degrees that formulate a phenolic compound and which subsequently supports the development of drugs/products with health benefits.
This book offers a collection of expert reviews on the use of plant-based antioxidant therapies in disease prevention and treatment. Topics discussed include the uses of plant and nutritional antioxidants in the contexts of reproductive health and prenatal development, healthcare and aging, noncommunicable chronic diseases, and environmental pollution. The text is complemented by a wealth of color figures and summary tables.
Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The medicinal properties of Opuntia, soybean, sea buckthorn, and gooseberry are presented in a number of chapters. Supplementation of plant extract with phytochemical properties in broiler meals is discussed in one chapter. The final two chapters include the impact of agricultural practices and novel processing technologies on the accumulation of phytochemicals in fruits and vegetables. This book mainly focuses on medicinal plants and the disease-preventing properties of phytochemicals, which will be a useful resource to the reader.
This comprehensive volume covers the entire field of flavonoids by explaining their complex functions in reducing chronic metabolic illnesses, from the early stages of laboratory research to the development of therapeutic uses. Flavonoids are plant-based substances proven to have potential medical benefits in managing chronic metabolic disorders. This book explores concepts in laboratory research and therapeutic capabilities to enhance awareness of flavonoids in a medical context. The book begins with a thorough examination of the basic biochemical and molecular processes that underlie long-term metabolic disorders. It looks into these bioactive substances, from their natural origins to the synthesis of innovative derivatives. Analyzing both lab research and preclinical trials critically, it provides a solid basis for understanding the exciting opportunities flavonoids bring in treating metabolic diseases. The scope of this work extends beyond theoretical domains into clinical environments. It closes the gap between bench-side findings and bedside applications by revealing the translational potential of flavonoids. It is possible to understand the practical implications and future directions of flavonoid-based therapeutics through the synthesis of evidence-based clinical studies, therapeutic approaches, and possible healthcare issues. Readers will find the book: contains cutting-edge insights into metabolic disease research and delves into recent discoveries on the molecular mechanisms of flavonoids; facilitates a viewpoint into the findings of practical clinical implementations and the progression of flavonoid investigations from controlled experimental environments to prospective therapeutic interventions; explores the scientific effects of flavonoids on chronic metabolic disorders; presents evidence from human trials and epidemiological research on flavonoid clinical processes; encompasses various aspects of preventive measures for managing widespread metabolic diseases, containing dietary recommendations, lifestyle interventions, and the potential involvement of flavonoids; offers a comprehensive guide on how to effectively utilize flavonoids for therapeutic purposes. Audience This book is intended for researchers, scientists, clinicians/physicians, and public health professionals who work in pharmacology settings. The book is a vital tool for clinicians, nutritionists, and other healthcare professionals who are concerned about cutting-edge methods for dietary guidelines to gain an understanding of flavonoids and long-term metabolic disorders.
Flavonoids are abundant secondary metabolites found in plants and fungi that have various roles in these organisms, including pigmentation, cell signalling, plant defence and inter-organism communication. Due to their abundance in nature, flavonoids are also important components of the human diet, and the last four decades have seen an intense study focused on the structure characterization of flavonoids and on their roles in mammal metabolism. This book reviews most of the well-established activities of flavonoids, and we also present more recent research studies on the area of flavonoids, including the chemical aspects of structure characterization of flavonoids, the biosynthesis of flavonoids in model plants as well as their role in abiotic stress situations and in agriculture, the role of flavonoids in metabolism and health and their importance in foods, from consumption to their use as bioactive components.
This volume is based on presentations made at the symposium Flavonoids in Cell Function, held during the 219th National Meeting of the American Chemical Society in San Francisco, California on March 29-30, 2000. The papers cover a range of topics discussing various approaches to flavonoid study, starting at plant-microbe communication through analytical methods to medicinal and systemic ramifications of these compounds.