Handbook on Flavonoids: Dietary Sources, Properties and Health Benefits


Kazuya Yamane (Editor)
Yuudai Kato (Editor)

Series: Biochemistry Research Trends, Nutrition and Diet Research Progress
BISAC: SCI007000

This book presents topical research in the study of the dietary sources, properties and health benefits of flavonoids. Topics discussed in this compilation include the pharmacokinetic variability of dietary phenolic acids and flavonoids in relation to chemical and biological factors; modification of flavonoid structures by oxovanadium (IV) complexation; anti-inflammatory properties of dietary flavonoids; UV-B radiation as a powerful tool to modulate flavonoid metabolism in tomato fruits; regulation of intestinal barrier function by dietary flavonoids; anti-cancer mechanisms of flavonoids in malignant neuroblastoma and dietary sources of isoflavones and the methodology used for the analysis. (Imprint: Nova Biomedical )




Table of Contents


Flavonoids: Recent Insights on their Biological Action
(Salvatore Chirumbolo, Department of Pathology and Diagnostics-Section of General Pathology, University of Verona, Italy)

Pharmacokinetic Variability of Dietary Phenolic Acids and Flavonoids in Relation to Chemical and Biological Factors
(Nabil Semmar, Asma Hammami-Semmar, Institut Supérieur des Sciences Biologiques Appliquées de Tunis (ISSBAT), Université Tunis El Manar, Tunis, Tunisia, and others)

Modification of Flavonoid Structure by Oxovanadium (IV) Complexation: Biological Effects
(Evelina G. Ferrer, Patricia A.M. Williams, Centro de Química Inorgánica (CEQUINOR) (UNLP-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina)

Flavonoids and its Contribution to a Healthier Life
(Maria do Rosário Bronze, Maria Eduardo Figueira, Elsa Mecha, Faculdade de Farmacia, Universidade de Lisboa, Portugal)

Effects of Some Domestic Cooking Methods on Antioxidant Activity, Flavonoids and other Phytochemicals Content
(Irene Dini, Dipartimento di Chimica delle Sostanze Naturali, Università di Napoli “Federico II”, Naples, Italy)

Reservatrol: A Grapevine Phenolic Antioxidant
(Marzia Salmaso, Lab. of Genetics and Molecular Biology, Department of Agronomy Food Natural resources Animals and Environment-DAFNAE. University of Padova, Padova, Italy; Alberto Carraro, Dipartimento di Prevenzione – ASL 15 “Alta Padovana” – Camposampiero (Padova), Italy)

Health Effects on Flavonoids and their Relationship in Mushrooms
(Noboru Motohashi, Meiji Pharmaceutical University, Noshio, Kiyose-shi, Tokyo, Japan)

Dietary Flavonoids Modulate the Oxidative DNA Damage Induced by N-Nitrosamines, Heterocyclic Amines and Benzo(a)pyrene
(Paloma Morales, Ana I. Haza, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, Madrid, Spain)

Impact of Conventional and Non-Conventional Technologies Applied to Obtain Fruit Products in the Flavonoid Content and Antioxidant Capacity of Grapefruit
(M. Igual, E. García-Martínez, M.M. Camacho, N. Martínez-Navarrete, Universidad Politécnica de Valencia, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain)

UV-B Radiation: A Powerful Tool to Modulate Flavonoid Metabolism in Tomato Fruits
(Annamaria Ranieri, Chiara Dall’Asta, Katia Petroni, Gianni Galaverna, Chiara Tonelli, Antonella Castagna, Department of Crop Biology, University of Pisa, Pisa, Italy, and others)

Anti-Inflammatory Properties of Dietary Flavonoids
(A.García-Lafuente, E. Guillamón, Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Campus Universitario “Duques de Soria”, Soria, Spain)

Flavonoids: From Food and its Implication in Human Health
(Montse Rabassa, Raul Zamora-Ros, Sara Tulipani, Olha Khymenets, Mireia Urpi-Sarda, Mar Garcia-Aloy, Maria Boto, Rosa Vázquez, Maria Rotches-Ribalta, Gemma Chiva, María del Pilar Trespalacios, Rafael Llorach, Cristina Andres-Lacueva, Nutrition and Food Science Department, XaRTA-INSA. Pharmacy Faculty, University of Barcelona, Barcelona, Spain, and others)

Processing of Citrus Peel for the Extraction of Flavonoids for Biotechnological Applications
(Munish Puri, Madan Lal Verma, Kiran Mahale, Centre for Biotechnology and Interdisciplinary Sciences (BioDeakin), Institute for Technology & Research Innovation (ITRI), Deakin University, Victoria, Australia)

Regulation of Intestinal Barrier Function by Dietary Flavonoids
(Takuya Suzuki, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Kagamiyama, Higashi-Hiroshima, Japan)

Anti-Cancer Mechanisms of Flavonoids in Malignant Neuroblastoma
(Mrinmay Chakrabarti, Swapan K. Ray, Department of Pathology, Microbiology, and Immunology, University of South Carolina School of Medicine, Columbia, South Carolina, USA)

Flavonoid Distribution in Neglected Citrus Species Grown in the Mediterranean Basin
(Davide Barreca, Ersilia Bellocco, Corrado Caristi, Ugo Leuzzi, Giuseppe Gattuso, Dipartimento di Chimica Organica e Biologica, Università di Messina, Messina, Italy)

Flavonoids in Mushrooms: Occurrence, Properties and Role of their Antioxidant Activity
(A. Villares, Centro para la Calidad de los Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Campus Universitario Duques de Soria, Soria, España)

Dietary Sources of Isoflavones and the Methodology Used for the Analysis
(Savithiry S. Natarajan, Devanand L. Luthria, Soybean Genomics and Improvement Laboratory, Plant Sciences Institute, Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, ARS, USDA, Beltsville, Maryland, USA)



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