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Understanding the nutraceutical properties of flavonoids in fruits and vegetables: chemical structure and groups

Code: 9781801465571
Publication date: 29/08/2022
Extent: 24 pages

Contributions by: A. D. Diwan, S. N. Harke and A. N. Panche, MGM Institute of Biosciences & Technology, Mahatma Gandhi Mission University, India

Chapter synopsis: This chapter reviews the nutraceutical properties of flavonoids in fruits and vegetables, focusing specifically on chemical structure and the different groups flavonoids can be catagorised into. The chapter draws attention to flavones, flavonols, flavanones, flavanonols, isoflavones, neoflavonoids, flavanols, anthocyanidins and chalcones. It concludes by summarising the importance of using these flavonoids for nutraceutical purposes.

DOI: 10.19103/AS.2022.0101.04
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Table of contents 1 Introduction 2 Flavonoids 3 Flavonoid chemical structure and groups 4 Flavones and flavonols 5 Flavanones and flavanonols 6 Isoflavones and neoflavonoids 7 Flavanols, anthocyanidins and chalcones 8 Conclusion 9 References

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