Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Living reference work 20220

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Chemistry, Functionality, and Applications of Flavonols,, as well as occurrence and food applications of 3-hydroxy-2-phenyl-4.-1-benzopyran-4-one-based aglycones and glycosides. The main compounds from both aglycone flavonol and flavonol glycoside classes, including fisetin, kaempferol, quercetin, myricetin, and rutin, are discussed from the physicochemi

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Flavanols,other plant-derived foods. In nature, they exist as monomer or oligomers with a monomeric unit comprised of two aromatic rings and one pyran ring. Following ingestion, flavan-3-ols undergo chemical biotransformations in the liver and colon that enter systemic circulation and are accessible to target

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Isoflavones,of isoflavone structures have been identified so far. Regarding human nutrition, the most important of these are soybean isoflavones including daidzein, genistein, and glycitein. After ingestion, isoflavones are deglycosylated, demethylated, oxidized (or reduced), glucuronidated, or sulfated by ente

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Chalcones,s. These compounds are characterized by their yellow or orange color, which originates from a molecular structure consisting of two aromatic rings connected by a three-carbon chain, a conjugated carbonyl group, and a double bond. Chalcones exhibit a wide range of biological activities, making them p

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Ellagitannins, in pomegranate juice, extracts, and supplements. In this book chapter we provide details on the sources of ETs, ET digestion and metabolism into ellagic acid (EA) which are further metabolized into different urolithins via the gut microbiota. The chapter then expands on the bioavailability of ETs,

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Procyanidins,eases and disorders caused by oxidative stress in the human body. These compounds are isolated from various plant sources by miscellaneous methods. Phenolics, which have the greatest diversity among the naturally derived compounds, have been studied to integrate their antioxidant properties into the