flavonoids chemistry biochemistry and applications

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Flavonoids

Author : Oyvind M. Andersen
ISBN : 9781420039443
Genre : Science
File Size : 75. 21 MB
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Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pathway in plants to improve the nutritional and ornamental value of crops. Flavonoids: Chemistry, Biochemistry and Applications covers each class of flavonoid and presents the historic advances made in flavonoid research since the 1994 publication of an earlier text, Flavonoids Advances in Research Since 1986. This book details the analytical techniques scientists have used to achieve an improved understanding of flavonoid structures and functions as well as advances in the genetic manipulation of the flavonoid pathway, and the discovery of many new flavonoids. It indicates which techniques are best suited for the isolation and structure determination of flavonoids and whether the structures are novel. While explaining how to evaluate the flavonoid content in food and beverages, the book reveals the biotechnological advances that have allowed nutritionists and plant physiologists to assess the possible effects of flavonoids. As interest regarding the impact and health benefits of flavonoids continues to grow, Flavonoids: Chemistry, Biochemistry and Applications reflects the continuing commitment of flavonoid researchers to the improvement of human health and provides the most comprehensive, up-to-date source of information for all known flavonoids.

Introduction To Flavonoids

Author : Bohm
ISBN : 9057023539
Genre : Science
File Size : 36. 87 MB
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Offering a wide ranging view of this important class of plant pigments, after a brief examination of the history and literature of flavonoids, this book explores structural variation of all subclasses of flavonoids, techniques for isolation, purification, and determination of structures, chemical syntheses, biosynthesis and genetics, patterns of distribution in the plant kingdom, and uses. Finally, the functions of flavonoids in nature are investigated, as well as ways in which these compounds may have a more direct impact upon the human race.

The Science Of Flavonoids

Author : Erich Grotewold
ISBN : 0387745505
Genre : Science
File Size : 51. 2 MB
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The past few years have witnessed increasing research in the applications of flavonoids as nutraceuticals and pharmaceuticals as well as on their roles as signal molecules within plants and between plants and other organisms. This book provides an overview of the science of flavonoids in plants, detailing both research and applications. It first introduces flavonoids as chemical entities and then presents an overview of the tools currently available for their analysis.

Flavonoids In Health And Disease Second Edition

Author : Catherine A. Rice-Evans
ISBN : 9780824755249
Genre : Medical
File Size : 73. 83 MB
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Revised and expanded throughout, 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-examining the processes involved in the absorption, metabolism, distribution, and excretion of these compounds and the impact of biotransformation on flavonoid function.

The Biological Activity Of Phytochemicals

Author : David R Gang
ISBN : 1441972994
Genre : Science
File Size : 71. 12 MB
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This is the first volume to be published under a new series agreement for Recent Advances in Phytochemistry, co-published with the Phytochemical Society of North America.

Anthocyanins

Author : Kevin Gould
ISBN : 0387773355
Genre : Science
File Size : 25. 21 MB
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In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector

Biology Of Microorganisms On Grapes In Must And In Wine

Author : Helmut König
ISBN : 9783540854623
Genre : Science
File Size : 59. 89 MB
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The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.

Structure Information From Hplc And On Line Measured Absorption Spectra Flavones Flavonols And Phenolic Acids

Author : Maria da Graça Campos
ISBN : 9789898074058
Genre :
File Size : 88. 20 MB
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The tools used in scientific research are constantly changing and HPLC with photodiode array detection technique has become an important and popular technology used in studies such as plant extract analysis, drug discovery and development, the monitoring of manufacturing processes and quality assurance. The HPLC/photodiode array technique is also an important base tool of pure science. The authors have provided a compilation of valuable and unique reference material, gathered using strictly controlled conditions, and have developed theoretical rules that will aid users of this technique in the identification of the structures of the titled compound types. These compound types are widely encountered in bioactive plant components. The book will have appeal not only to academic chemists but also for example to biologists, food technologists, pharmacologists, pharmacists, the health supplements industry and the colourant industry. To our knowledge this is the first book of its kind to present and interpret a compilation of actual spectra of a series of authentic compounds, measured under identical and defined conditions that practitioners can use for direct comparison with their own data.

Fruit And Vegetable Phytochemicals

Author : Laura A. de la Rosa
ISBN : 0813809487
Genre : Technology & Engineering
File Size : 31. 46 MB
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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

The Flavonoids

Author : Jeffrey B. Harborne
ISBN : 9781489929099
Genre : Science
File Size : 45. 96 MB
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The flavonoids, one of the most numerous and widespread groups of natural constituents, are important to man not only because they contribute to plant colour but also because many members (e.g. coumestrol, phloridzin, rotenone) are physiologically active. Nearly two thousand substances have been described and as a group they are universally distributed among vascular plants. Although the anthocyanins have an undisputed function as plant pigments, the raison d'etre for the more widely distributed colourless flavones and flavonols still remains a mystery. It is perhaps the challenge of discovering these yet undisc10sed functions which has caused the considerable resurgence of interest in flavonoids during the last decade. This book attempts to summarize progress that has been made in the study of these constituents since the first comprehensive monograph on the chemistry of the flavonoid compounds was published, under the editorship of T. A. Geissman, in 1962. The present volume is divided into three parts. The first section (Chapters 1-4) deals with advances in chemistry, the main emphasis being on spectral techniques to take into account the re cent successful applications of NMR and mass spectral measurements to structural identifications. Recent developments in isolation techniques and in synthesis are also covered in this section. Advances in chemical knowledge of individual c1asses of flavonoid are mentioned inter aha in later chapters of the book.

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