Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants

Advances in flavonoid research since 1992.

Flavonoids, a group of natural substances with variable phenolic structures, are found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. These natural products are well known for their beneficial effects on health and efforts are being made to isolate the ingredients so called flavonoids. Flavonoids are now considered as an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. This is attributed to their anti-oxidative, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties coupled with their capacity to modulate key cellular enzyme function. Research on flavonoids received an added impulse with the discovery of the low cardiovascular mortality rate and also prevention of CHD. Information on the working mechanisms of flavonoids is still not understood properly. However, it has widely been known for centuries that derivatives of plant origin possess a broad spectrum of biological activity. Current trends of research and development activities on flavonoids relate to isolation, identification, characterisation and functions of flavonoids and finally their applications on health benefits. Molecular docking and knowledge of bioinformatics are also being used to predict potential applications and manufacturing by industry. In the present review, attempts have been made to discuss the current trends of research and development on flavonoids, working mechanisms of flavonoids, flavonoid functions and applications, prediction of flavonoids as potential drugs in preventing chronic diseases and future research directions.

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Flavonoids: an overview

Chemical studies of anthocyanins: A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Separation and Quantification of Flavonoids A. Marston and K. Hostettmann Spectroscopic Techniques Applied to Flavonoids T. Fossen and O.M. Andersen Molecular Biology and Biotechnology of Flavonoid Biosynthesis K.M. Davies and K.E. Schwinn Flavonoids in Foods J.A.M. Kyle and G.G. Duthie Flavonoids in Wine V. Cheynier Dietary Flavonoids and Health - Broadening the Perspective M. Clifford and J.E. Brown Isoflavonoids and Human Health H. Wiseman Flavonoid Functions in Plants K.S. Gould and C. Lister Flavonoid-Protein Interactions O. Dangles and C. Dufour The Anthocyanins O.M. Andersen and M.Jordheim Flavans and Proanthocyanidins D. Ferreira, D. Slade, and J.P.J. Marais Flavones and Flavonols K.M. Valant-Vetschera and E. Wollenweber Flavone and Flavonol O-Glycosides C.A. Williams C-Glycosylflavonoids M. Jay, M.R. Viricel, and J.F. Gonnet Flavanones and Dihydroflavonols R.J. Grayer and N.C. Veitch Chalcones, Dihydrochalcones, and Aurones N.C. Veitch and R.J. Grayer Bi-, Tri-, Tetra-, Penta-, and Hexaflavonoids D. Ferreira, D. Slade, and J.P.J. Marais Appendix - Checklist for Isoflavonoids O.M. Andersen Index

FLAVONOIDS: Chemistry, Biochemistry and Applications

Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions

Colour stability of anthocyanins in aqueous solutions at various pH values

https://bibliotecadigital.ipb.pt/bitstream/10198/3206/1/artigo%20Food%20Chemistry%2c%2063%2c%201998%2c%20435-440.pdf

Øyvind M. Andersen

Papers

FLAVONOIDS: Chemistry, Biochemistry and Applications

Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions

Colour stability of anthocyanins in aqueous solutions at various pH values

Colour and stability of pure anthocyanins influenced by pH including the alkaline region

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats.