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Flavonoids: Biosynthesis, Biological Effects and Dietary Sources
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$193.50
Editors: Raymond B. Keller
Book Description:
Flavonoids, also referred to as bioflavonoids, are polyphenol antioxidants found naturally in plants. They are secondary metabolites, meaning they are organic compounds that have no direct involvement with the growth or development of plants. Flavonoids are plant nutrients that when consumed in the form of fruits and vegetables are non-toxic as well as potentially beneficial to the human body. Flavonoids are widely disbursed throughout plants and are what give the flowers and fruits of many plants their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Though research shows flavonoids alone provide minimal antioxidant benefit due to slow absorption by the body, there is indication that they biologically trigger the production of natural enzymes that fight disease.

Recent research indicates that flavonoids can be nutritionally helpful by triggering enzymes that reduce the risk of certain cancers, heart disease, and age-related degenerative diseases. Some research also indicates flavonoids may help prevent tooth decay and reduce the occurrence of common ailments such as the flu. These potential health benefits, many of which have been proven, have become of particular interest to consumers and food manufacturers.

Foods that contain high amounts of flavonoids include blueberries, red beans, cranberries, and blackberries. Many other foods, including red and yellow fruits and vegetables and some nuts, also contain flavonoids. Red wine and certain teas also are rich in flavonoids.

Table of Contents:
Preface

Chapter 1. Bioavailability and Metabolism of Dietary Flavonoids – Much Known – Much More to Discover, pp. 1-52
(David E Stevenson Arjan Scheepens and Roger D Hurst, The Horticulture and Food Research Institute of New Zealand, Hamilton, New Zealand, and others)

Chapter 2. Cytoprotective activity of Flavonoids in relation to their Chemical Structures and Physicochemical Properties, pp. 53-95
(Jingli Zhang and Margot A Skinner, The New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand)

Chapter 3. Oligomeric Nature, Colloidal State, Rheology, Antioxidant Capacity and Antiviral Activity of Polyflavonoids, pp. 97-140
(A.Pizzi, Enstib-Lermab, University Henry Poincare – Nancy 1, Epinal, France)

Chapter 4. Grapefruit Flavonoids: naringin and naringinin, pp. 141-180
(Ricky W K Wong and A Bakr Rabie, Biomedical and Tissue Engineering, University of Hong Kong)

Chapter 5. Development of Promising Natural-derived Molecules to improve Therapeutic Strategies, pp. 181-211
(Dominique Delmas, Frédéric Mazué, Didier Colin, Patrick Dutartre and Norbert Latruffe, Inserm U866, Dijon, F-21000, France, and others)

Chapter 6. Effect of a Diet Rich in Cocoa Flavonoids on the Experimental Acute Inflammation, pp. 213-229
(Castell M, Franch A, Ramos-Romero S, Ramiro-Puig E, Pérez-Cano FJ, Castellote C, Department of Physiology, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain)

Chapter 7. Mechanisms at the Root of Flavonoid Action In Cancer: A Step Toward Solving The Rubik's Cube, pp. 231-248
(Maria Marino and Pamela Bulzomi, Department of Biology, University Roma Tre, Italy)

Chapter 8. Antiophidian Mechanisms of Medicinal Plants, pp. 249-262
(Rafael da Silva Melo, Nicole Moreira Farrapo, Dimas dos Santos Rocha Junior, Magali Glauzer Silva, José Carlos Cogo, Cháriston André Dal Belo, Léa Rodrigues-Simioni, Francisco Carlos Groppo, Yoko Oshima Franco, Universidade de Sorocaba, UNISO, Sorocaba, São Paulo, Brazil, and others)

Chapter 9. Molecular Targets of Flavonoids during Apoptosis in Cancer Cells, pp. 263-272
(Kenichi Yoshida, Department of Life Sciences, Meiji University, Japan)

Chapter 10. Flavan-3-ol Monomers and Condensed Tannins in Dietary and Medicinal Plants, pp. 273-289
(Chaomei Ma and Masao Hattori, Institute of Natural Medicine, University of Toyama, Japan)

Chapter 11. Chemotaxonomic Applications of Flavonoids, pp. 291-299
(Jacqui M. McRae, Qi Yang, Russell J. Crawford, Enzo A. Palombo, Environment and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology, Hawthorne, VIC, and others)

Chapter 12. Bioanalysis of Flavonoid Composition of Herbal Extracts and Dietary Supplements, pp. 301-314
(Shujing Ding and Ed Dudley, Department of Environmental and Molecular Biosciences, School of the Environment and Society, Swansea University, Singleton Park
Swansea, UK)

Chapter 13. Antibacterial effects of the flavonoids of the leaves of Afrofittonia silvestris, pp. 315-321
(Kola’ K. Ajibesin, Department of Pharmacognosy, Olabisi Onabanjo University, Ogun State)

Chapter 14. Why is Bioavailability of Anthocyanins so low?, pp. 323-329
(Sabina Passamonti, Department of Life Sciences, University of Trieste)

Index

   Series:
      Nutrition and Diet Research Progress
   Binding: Hardcover
   Pub. Date: 2009
   Pages: 347 pp.
   ISBN: 978-1-60741-622-7
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Flavonoids: Biosynthesis, Biological Effects and Dietary Sources