Understanding the Composition, Biosynthesis, Accumulation and Transport of Flavonoids in Crops for the Promotion of Crops as Healthy Sources of Flavonoids for Human Consumption

Abstract

Flavonoids are a class of polyphenolic compounds that naturally occur in plants. Sub-groups of flavonoids include flavone, flavonol, flavanone, flavanonol, anthocyanidin, flavanol and isoflavone. The various modifications on flavonoid molecules further increase the diversity of flavonoids. Certain crops are famous for being enriched in specific flavonoids. For example, anthocyanins, which give rise to a purplish color, are the characteristic compounds in berries; flavanols are enriched in teas; and isoflavones are uniquely found in several legumes. It is widely accepted that the antioxidative properties of flavonoids are beneficial for human health. In this review, we summarize the classification of the different sub-groups of flavonoids based on their molecular structures. The health benefits of flavonoids are addressed from the perspective of their molecular structures. The flavonoid biosynthesis pathways are compared among different crops to highlight the mechanisms that lead to the differential accumulation of different sub-groups of flavonoids. In addition, the mechanisms and genes involved in the transport and accumulation of flavonoids in crops are discussed. We hope the understanding of flavonoid accumulation in crops will guide the proper balance in their consumption to improve human health.

Wine’s Phenolic Compounds and Health: A Pythagorean View

“…Flavonols are characterized by a hydroxyl group in C3 ( Table 1 ) and are often named 3-hydroxyflavones. These compounds are known to play a wide range of biological activities and are considered the main active compounds within the flavonoids group [ 36 , 37 ]. Flavonols and their glycosides are present in red and in white wines, influencing their color, taste, and health properties [ 38 ].…”

The Effects of Domestication on Secondary Metabolite Composition in Legumes

“…Lowering blood pressure and risk of heart failure (Zhang et al, 2018) Amines Polyamine spermine, spermidine Common bean, white clover, mung bean Antioxidant activities, reduction of cardiovascular diseases (Soda, 2010;Menéndez et al, 2019;Muñoz-Esparza et al, 2019) health benefits of phenolic acids in grain legumes have been previously summarized (Singh et al, 2017). Flavonoids are classified into several sub-classes: flavones, flavonols, flavanones, flavanonols, anthocyanins, flavanols, and isoflavones (Ku et al, 2020). Among flavonoids, isoflavones are only found in legumes.…”

“…For human health, it has been reported that flavonoids can act as protectants against cellular oxidation, inflammation, viral infections, and cancer (Kleemann et al, 2011). The molecular mechanisms of the health benefits of flavonoids have been recently reviewed (Ku et al, 2020).…”

“…In agriculture, legumes are common candidates for crop rotation for promoting the growth of other crops such as cereals (Bagayoko et al, 2000;Uzoh et al, 2019). In addition, legumes produce unique secondary metabolites such as isoflavones, which are beneficial to human health (Gepts et al, 2005;Ku et al, 2020). Legumes are known to protect humans from chronic diseases, including cardiovascular diseases, diabetes, obesity, osteoporosis, or even cancer (Kushi et al, 1999;Al-Anazi et al, 2011).…”

Gene Expression Profiles and Flavonoid Accumulation during Salt Stress in Ginkgo biloba Seedlings

“…Ginkgo biloba is an important economic tree; its leaves contain valuable flavonoids, which are used as an industrial raw material for the production of G. biloba extract (GbE) to treat human cardiovascular and cerebrovascular diseases [ 11 ]. Flavonoids are a major class of plant secondary metabolites, which play important roles in eliminating free radicals, preventing oxidation, and protecting plant growth and development [ 12 ]. Post-harvest G. biloba leaves that were treated with 200 mmol/L NaCl were found to significantly increase the accumulation of flavonoids [ 13 ].…”