Flavonoids: chemical properties and analytical methodologies of identification and quantitation in foods and plants.

@article{Corradini2011FlavonoidsCP,
  title={Flavonoids: chemical properties and analytical methodologies of identification and quantitation in foods and plants.},
  author={Eleonora Corradini and Patrizia Foglia and Piero Giansanti and Riccardo Gubbiotti and Roberto Samperi and Aldo Lagan{\`a}},
  journal={Natural product research},
  year={2011},
  volume={25 5},
  pages={
          469-95
        }
}
Flavonoids have been recognised as one of the largest and most widespread groups of plant secondary metabolites, with marked antioxidant properties. The general name flavonoid refers to a class of more than 6500 molecules based upon a 15-carbon skeleton. In this paper a general overview of flavonoids, their classification, structures and analytical methods for their determination is presented. 
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