“…In plants, flavones play important physiological roles, including UV protection (Schmitz-Hoerner and Weissenböck, 2003), interactions with other organisms (Peters et al, 1986;Kong et al, 2007), regulation of auxin transport (Mathesius et al, 1998), and copigmentation in flowers (Goto and Kondo, 1991). On the other hand, flavones as dietary constituents or supplements have become increasingly popular due to their health-beneficial effects, such as cancer prevention (Bontempo et al, 2007;Cai et al, 2007;Liu et al, 2007), antioxidation (Park et al, 2007), antiviral activities (Yarmolinsky et al, 2012), reduction of risks of cardiovascular diseases (Baek et al, 2009), and suppression of cholesterol levels (Dharmarajan and Arumugam, 2012).…”