Flavonoids as Functional Food

Patel, Krunal; Chahwala, Fenisha D.; Yadav, Umesh C. S.

doi:10.1007/978-981-13-1123-9_5

Cited by 2 publications

(1 citation statement)

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“…The use of natural compounds to increase the quality and shelf life of foods, especially as far as the production of functional foods is concerned, is a field in continuous development fueled by consumers' increasing demand for natural products with healthpromoting properties [1][2][3][4][5]. This increase is promoted by the contemporary development of ever more efficient extraction, isolation and identification techniques that allow producing nutraceuticals with high degree of purity at acceptable costs.…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Applications and Health-Promoting Properties of Flavonols: An Updated View

Gervasi

Calderaro

Barreca

et al. 2022

IJMS

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Flavonols are a subclass of natural flavonoids characterized by a remarkable number of biotechnological applications and health-promoting properties. They attract researchers’ attention due to many epidemiological studies supporting their usage. They are phytochemicals commonly present in our diet, being ubiquitous in the plant kingdom and, in particular, relatively very abundant in fruits and vegetables. All these aspects make flavonols candidates of choice for the valorization of products, based on the presence of a remarkable number of different chemical structures, each one characterized by specific chemical features capable of influencing biological targets inside the living organisms in very different manners. In this review, we analyzed the biochemical and physiological characteristics of flavonols focalizing our attention on the most promising compounds to shed some light on their increasing utilization in biotechnological applications in processing industries, as well as their suitable employment to improve the overall wellness of the humankind.

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