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Flavonoids - Andersen, Markham

Contents


1. Separation and Quantification of Flavonoids................................................................. 1
Andrew Marston and Kurt Hostettmann
2. Spectroscopic Techniques Applied to Flavonoids ........................................................ 37
Torgils Fossen and Øyvind M. Andersen
3. Molecular Biology and Biotechnology of Flavonoid Biosynthesis .............................. 143
Kevin M. Davies and Kathy E. Schwinn
4. Flavonoids in Foods....................................................................................................219
Janet A.M. Kyle and Garry G. Duthie
5. Flavonoids in Wine......................................................................................................263
Ve´ronique Cheynier
6. Dietary Flavonoids and Health — Broadening the Perspective ..................................319
Mike N. Clifford and J.E. Brown
7. Isoflavonoids and Human Health................................................................................371
Helen Wiseman
8. Flavonoid Functions in Plants.....................................................................................397
Kevin S. Gould and Carolyn Lister

9. Flavonoid–Protein Interactions ...................................................................................443
Olivier Dangles and Claire Dufour
10. The Anthocyanins........................................................................................................471
Øyvind M. Andersen and Monica Jordheim
11. Flavans and Proanthocyanidins...................................................................................553
Daneel Ferreira, Desmond Slade, and Jannie P.J. Marais
12. Flavones and Flavonols ...............................................................................................617
K.M. Valant-Vetschera and E. Wollenweber
13. Flavone and Flavonol O-Glycosides ...........................................................................749
Christine A. Williams
14. C-Glycosylflavonoids...................................................................................................857
Maurice Jay, Marie-Rose Viricel, and Jean-Franc¸ois Gonnet

15. Flavanones and Dihydroflavonols...............................................................................917
Rene´e J. Grayer and Nigel C. Veitch
16. Chalcones, Dihydrochalcones, and Aurones ............................................................. 1003
Nigel C. Veitch and Rene´e J. Grayer
17. Bi-, Tri-, Tetra-, Penta-, and Hexaflavonoids............................................................ 1101
Daneel Ferreira, Desmond Slade, and Jannie P.J. Marais
Appendix — Checklist for Isoflavonoids ......................................................................... 1129
Øyvind M. Andersen

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