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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.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
29 August 2022
ISBN: 9781801465571
Format: eBook
BISACs:
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