CRC出版的《黄酮类：化学，生物化学及应用》介绍与下载

诸平

特点Features

• Features the first-hand experience of world-renowned researchers in the field

• Reviews each class of flavonoids and gives a complete listing of all 8150 known flavonoids in all major flavonoid groups

• Documents the plants from which novel flavonoids reported in the last decade are derived

• Explores the determination of flavonoid content of specific foods and beverages and their connection to potential health benefits

• Documents physiological functions of flavonoids in plants and animals

• Provides the first review of flavonoid-protein interactions

摘要Summary

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.

目录

FLAVONOIDS: Chemistry, Biochemistry and Applications

（仅供学习参考）

Contents

1. Separationand Quantification of Flavonoids................................................................. 1

Andrew Marstonand Kurt Hostettmann

2. Spectroscopic Techniques Applied to Flavonoids........................................................ 37

Torgils Fossenand Øyvind M. Andersen

3. Molecular Biology and Biotechnology of Flavonoid Biosynthesis.............................. 143

Kevin M. Daviesand Kathy E. Schwinn

4. Flavonoids in Foods....................................................................................................219

Janet A.M. Kyleand 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 Danglesand 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. Grayerand 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

Index.................................................................................................................................1199