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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
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
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