Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Books » Biology » Nutrition » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Executive Departments of the US Government: Current Issues and Challenges
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
01.High Levels of Active 1,25-Dihydroxyvitamin D Despite Low Levels of the 25-Hydroxyvitamin D Precursor - Implications of Dysregulated Vitamin D for Diagnosis and Treatment of Chronic Disease (pp. 1-23)
02.Trends in Exercise and Health Research
03.Focus on Cholesterol Research
04.Lactic Acid Cheese Safety
05.Arachidonic Acid: Dietary Sources and General Functions
06.Body Mass Index and Health
07.Cholesterol in Atherosclerosis and Coronary Heart Disease
08.Fish Oils and Health
09.Handbook of Green Tea and Health Research
10.Omega 3 Fatty Acid Research
Notifications more
NotificationsNotify me of updates to Flavonoids: Biosynthesis, Biological Effects and Dietary Sources
Tell A Friend
Tell someone you know about this product.
Flavonoids: Biosynthesis, Biological Effects and Dietary Sources
Retail Price: $215.00
10% Online Discount
You Pay:

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.

We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.

Table of Contents:

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)


      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
Customers who bought this product also purchased
Handbook of Naturally Occurring Compounds with Antioxidant Activity in Plants
Handbook of Naturally Occurring Compounds with Antioxidant Activity in Plants
Special Focus Titles
01.Flavonoids in the Fight against Upper Gastrointestinal Tract Cancers
02.Resilience and Health: A Potent Dynamic
03.Alpha Lipoic Acid: New Perspectives and Clinical Use in Obstetrics and Gynecology
04.Advances in Psychobiology
05.Biodiversity in Time and Space
06.Multifaceted Autoethnography: Theoretical Advancements, Practical Considerations and Field Illustrations
07.Islam and Muslims in Europe
08.Violence Against Women in the 21st Century: Challenges and Future Directions
09.Challenges and Opportunities for Eurozone Governance
10.Flour: Production, Varieties and Nutrition
11.Liquid Metals: From Atomistic Potentials to Properties, Shock Compression, Earth's Core and Nanoclusters
12.Polyunsaturated Fatty Acids (PUFAs): Food Sources, Health Effects and Significance in Biochemistry

Nova Science Publishers
© Copyright 2004 - 2018

Flavonoids: Biosynthesis, Biological Effects and Dietary Sources