Abstract
Flavonoids are secondary metabolites found in fruit, vegetables, grains, beverages (tea and wine), and also in food by-products. Food by-products have been recognised as significant sources of flavonoids that have been undervalued. Several studies identified that by-products flavonoids content is frequently higher than in the raw source material. Flavonoids stand out by their diversity in chemical structure, activities, and potential application in industry. Flavonoids have been reported as antioxidant, antibacterial, antiviral, anti-inflammatory, antihypertensive, and antihyperglycemic agents in few clinical trials but in several in vitro and in vivo tests. The cardioprotective and antidiabetic activities of flavonoids are well-documented, being valuable beneficial effects in disease prevention and treatment with applicability in the pharmaceutical and nutraceutical industry. Antioxidant and antimicrobial activity of flavonoids were also applied in food preservation, and the food industry has also been exploring flavonoids as potential natural colouring agents. Cosmetic is another industry where flavonoids have been gaining importance due to their antioxidant, anti-inflammatory, and antimicrobial activity, but also to their UV-protecting and even wound healing properties.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Adamska-Szewczyk A, Zgórka G (2019) Plant polyphenols in cosmetics - a review. Eur J Med Technol 3:1–10
Ahmad A, Kaleem M, Ahmed Z, Shafiq H (2015) Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections—a review. Food Res Int 77:221–235. https://doi.org/10.1016/j.foodres.2015.06.021
Ahn J, Grun I, Mustapha A (2007) Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol 24:7–14. https://doi.org/10.1016/j.fm.2006.04.006
Al Aboody MS, Mickymaray S (2020) Anti-fungal efficacy and mechanisms of flavonoids. Antibiotics 9. https://doi.org/10.3390/ANTIBIOTICS9020045
Al-Ishaq RK, Abotaleb M, Kubatka P et al (2019) Flavonoids and their anti-diabetic effects: cellular mechanisms and effects to improve blood sugar levels. Biomol Ther 9. https://doi.org/10.3390/BIOM9090430
Alshehri MM, Sharifi-Rad J, Herrera-Bravo J et al (2021) Therapeutic potential of Isoflavones with an emphasis on Daidzein. Oxidative Med Cell Longev 2021:1–15. https://doi.org/10.1155/2021/6331630
Alzaabi MM, Hamdy R, Ashmawy NS et al (2022) Flavonoids are promising safe therapy against COVID-19. Phytochem Rev 21:291–312. https://doi.org/10.1007/s11101-021-09759-z
Araújo RG, Rodriguez-Jasso RM, Ruiz HA et al (2018) Avocado by-products: nutritional and functional properties. Trends Food Sci Technol 80:51–60
Ayala-Fuentes JC, Chavez-Santoscoy RA (2021) Nanotechnology as a key to enhance the benefits and improve the bioavailability of flavonoids in the food industry. Foods 10:2701
Ballard CR, Maróstica MR (2019) Health benefits of flavonoids. In: Bioactive compounds. Elsevier, New York, pp 185–201
Basu A, Rhone M, Lyons TJ (2010) Berries: emerging impact on cardiovascular health. Nutr Rev 68:168–177
Behbahani M, Sayedipour S, Pourazar A, Shanehsazzadeh M (2014) In vitro anti-HIV-1 activities of kaempferol and kaempferol-7-O-glucoside isolated from Securigera securidaca. Res Pharm Sci 9:463
Bellavite P, Donzelli A (2020) Hesperidin and SARS-CoV-2: new light on the healthy function of citrus fruits. Antioxidants 9:742
Bernardes AL, Moreira JA, das Tostes MGV et al (2019) In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system. LWT 102:173–180. https://doi.org/10.1016/j.lwt.2018.12.009
Bhaskar S, Sudhakaran PR, Helen A (2016) Quercetin attenuates atherosclerotic inflammation and adhesion molecule expression by modulating TLR-NF-κB signaling pathway. Cell Immunol 310:131–140. https://doi.org/10.1016/j.cellimm.2016.08.011
Bondonno CP, Yang X, Croft KD et al (2012) Flavonoid-rich apples and nitrate-rich spinach augment nitric oxide status and improve endothelial function in healthy men and women: a randomized controlled trial. Free Radic Biol Med 52:95–102
Campoy S, Adrio JL (2017) Antifungals. Biochem Pharmacol 133:86–96. https://doi.org/10.1016/j.bcp.2016.11.019
Carnat A, Carnat AP, Fraisse D et al (2004) The aromatic and polyphenolic composition of Roman camomile tea. Fitoterapia 75:32–38
Carpena M, Caleja C, Nuñez-Estevez B et al (2021) Flavonoids: a group of potential food additives with beneficial health effects. In: Food additives [working title]. IntechOpen, London
Carvalho MJ, Oliveira AL, Pedrosa SS et al (2021) Potential of sugarcane extracts as cosmetic and skincare ingredients. Ind Crop Prod 169:113625. https://doi.org/10.1016/j.indcrop.2021.113625
Catapano M, Tvrdý V, Karlíčková J et al (2017) The stoichiometry of Isoquercitrin complex with iron or copper is highly dependent on experimental conditions. Nutrients 9:1193. https://doi.org/10.3390/nu9111193
Cefali LC, Franco JG, Nicolini GF et al (2019) In vitro antioxidant activity and solar protection factor of blackberry and raspberry extracts in topical formulation. J Cosmet Dermatol 18:539–544. https://doi.org/10.1111/jocd.12842
Cefali LC, Vazquez C, Ataide JA et al (2021) In vitro activity and formulation of a flavonoid-containing cashew pulp extract for the topical treatment of acne and the protection of skin against premature aging. Nat Prod Res 35:5243–5249. https://doi.org/10.1080/14786419.2020.1747454
Chen H, Lu C, Liu H et al (2017) Quercetin ameliorates imiquimod-induced psoriasis-like skin inflammation in mice via the NF-κB pathway. Int Immunopharmacol 48:110–117. https://doi.org/10.1016/j.intimp.2017.04.022
Choi CW, Kim SC, Hwang SS et al (2002) Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Sci 163:1161–1168. https://doi.org/10.1016/S0168-9452(02)00332-1
Chun OK, Chung SJ, Song WO (2007) Estimated dietary flavonoid intake and major food sources of US adults. J Nutr 137:1244–1252
Ciumărnean L, Milaciu MV, Runcan O et al (2020) The effects of flavonoids in cardiovascular diseases. Molecules 25:4320. https://doi.org/10.3390/molecules25184320
Coderoni S, Perito MA (2020) Sustainable consumption in the circular economy. An analysis of consumers’ purchase intentions for waste-to-value food. J Clean Prod 252:119870. https://doi.org/10.1016/j.jclepro.2019.119870
Coelho M, Pereira RN, Rodrigues AS et al (2020) The use of emergent technologies to extract added value compounds from grape by-products. Trends Food Sci Technol 106:182
Coelho M, Silva S, Costa E et al (2021) Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents: phenolic composition, antioxidant, and antimicrobial properties. Molecules 26:3838
Condurache N-N, Croitoru C, Enachi E et al (2021) Eggplant peels as a valuable source of anthocyanins: extraction, thermal stability and biological activities. Plan Theory 10:577
Costa JR, Xavier M, Amado IR et al (2021) Polymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities. Mater Sci Eng C 119:111551. https://doi.org/10.1016/j.msec.2020.111551
Cremonini E, Daveri E, Mastaloudis A, Oteiza PI (2021) (-)-Epicatechin and anthocyanins modulate GLP-1 metabolism: evidence from C57BL/6J mice and GLUTag cells. J Nutr 151:1497–1506. https://doi.org/10.1093/jn/nxab029
Cushnie TPT, Lamb AJ (2005) Antimicrobial activity of flavonoids. Int J Antimicrob Agents 26:343–356. https://doi.org/10.1016/J.IJANTIMICAG.2005.09.002
D’Amelia V, Aversano R, Chiaiese P, Carputo D (2018) The antioxidant properties of plant flavonoids: their exploitation by molecular plant breeding. Phytochem Rev 17:611–625. https://doi.org/10.1007/s11101-018-9568-y
Das D, Sarkar S, Bordoloi J et al (2018) Daidzein, its effects on impaired glucose and lipid metabolism and vascular inflammation associated with type 2 diabetes. Biofactors 44:407–417. https://doi.org/10.1002/biof.1439
Daveri E, Cremonini E, Mastaloudis A et al (2018) Cyanidin and delphinidin modulate inflammation and altered redox signaling improving insulin resistance in high fat-fed mice. Redox Biol 18:16–24. https://doi.org/10.1016/J.REDOX.2018.05.012
de Carli C, Moraes-Lovison M, Pinho SC (2018) Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT 98:154–161. https://doi.org/10.1016/J.LWT.2018.08.037
del Carmen Razola-Díaz M, Guerra-Hernández EJ, Rodríguez-Pérez C et al (2021) Optimization of ultrasound-assisted extraction via sonotrode of phenolic compounds from orange by-products. Foods 10:1120
Dias MC, Pinto DCGA, Silva A (2021) Plant flavonoids: chemical characteristics and biological activity. Molecules 26:5377
Dinda B, Dinda M, Roy A, Dinda S (2020) Dietary plant flavonoids in prevention of obesity and diabetes. In: Advances in protein chemistry and structural biology. Elsevier, London, pp 159–235
do Valle Calomeni A, de Souza VB, Tulini FL et al (2017) Characterization of antioxidant and antimicrobial properties of spray-dried extracts from peanut skins. Food Bioprod Process 105:215–223. https://doi.org/10.1016/J.FBP.2017.08.001
Ekalu A, Habila JD (2020) Flavonoids: isolation, characterization, and health benefits. Beni-Suef Univ J Basic Appl Sci 9:45. https://doi.org/10.1186/s43088-020-00065-9
Engelhardt UH, Finger A, Kuhr S (1993) Determination of flavone C-glycosides in tea. Zeitschrift für Leb und Forsch 197:239–244
Erşan S, Müller M, Reuter L et al (2022) Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos. Food Chem Mol Sci 100097. https://doi.org/10.1016/j.fochms.2022.100097
Escobar-Cévoli R, Castro-Espín C, Béraud V et al (2017) An overview of global flavonoid intake and its food sources. In: Flavonoids – from biosynthesis to human health. IntechOpen, London
Escott C, Del Fresno JM, Loira I et al (2018) Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. Food Chem 239:975–983. https://doi.org/10.1016/j.foodchem.2017.07.037
Fernandes PAR, Ferreira SS, Bastos R et al (2019) Apple pomace extract as a sustainable food ingredient. Antioxidants 8:189
Gerardi G, Cavia-Saiz M, del Pino-García R et al (2020) Wine pomace product ameliorates hypertensive and diabetic aorta vascular remodeling through antioxidant and anti-inflammatory actions. J Funct Foods 66:103794. https://doi.org/10.1016/J.JFF.2020.103794
Ginwala R, Bhavsar R, Chigbu DGI et al (2019) Potential role of flavonoids in treating chronic inflammatory diseases with a special focus on the anti-inflammatory activity of Apigenin. Antioxidants 8. https://doi.org/10.3390/ANTIOX8020035
Gómez-García R, Campos DA, Aguilar CN et al (2021) Valorisation of food agro-industrial by-products: from the past to the present and perspectives. J Environ Manag 299:113571. https://doi.org/10.1016/j.jenvman.2021.113571
Goto K, Kanaya S, Ishigami T, Hara Y (1999) The effects of tea catechins on fecal conditions of elderly residents in a long-term care facility. J Nutr Sci Vitaminol (Tokyo) 45:135–141. https://doi.org/10.3177/JNSV.45.135
Gouda E, Babiker F (2020) Micronized flavonoid fraction Daflon 500 protects heart against ischemia–reperfusion injury: an old medicine for a new target. All Life 13:556–568. https://doi.org/10.1080/26895293.2020.1832921
Grosso G, Stepaniak U, Topor-Mądry R et al (2014) Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study. Nutrition 30:1398–1403
Guven H, Arici A, Simsek O (2019) Flavonoids in our foods: a short review. J Basic Clin Health Sci 3:96–106
Han Y (2007) Synergic effect of grape seed extract with amphotericin B against disseminated candidiasis due to Candida albicans. Phytomedicine 14:733–738. https://doi.org/10.1016/J.PHYMED.2007.08.004
Han S, Luo Y, Hu Z et al (2022) Targeting gut microbiota in type 2 diabetes mellitus: potential roles of dietary flavonoids. Food Biosci 45:101500. https://doi.org/10.1016/j.fbio.2021.101500
Hernández-Hernández C, Morales-Sillero A, Fernández-Bolaños J et al (2019) Cocoa bean husk: industrial source of antioxidant phenolic extract. J Sci Food Agric 99:325–333. https://doi.org/10.1002/jsfa.9191
Higdon JV, Frei B (2010) Tea Catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr 43:89–143. https://doi.org/10.1080/10408690390826464
Hossain MK, Dayem AA, Han J et al (2016) Molecular mechanisms of the anti-obesity and anti-diabetic properties of flavonoids. Int J Mol Sci 17. https://doi.org/10.3390/ijms17040569
Hostetler GL, Ralston RA, Schwartz SJ (2017) Flavones: food sources, bioavailability, metabolism, and bioactivity. Adv Nutr 8:423–435
Imran M, Salehi B, Sharifi-Rad J et al (2019) Kaempferol: a key emphasis to its anticancer potential. Molecules 24:2277
Jakubczyk K, Kałduńska J, Kochman J, Janda K (2020) Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants 9:447
Jin Y-S (2019) Recent advances in natural antifungal flavonoids and their derivatives. Bioorg Med Chem Lett 29:126589. https://doi.org/10.1016/j.bmcl.2019.07.048
Johannot L, Somerset SM (2006) Age-related variations in flavonoid intake and sources in the Australian population. Public Health Nutr 9:1045–1054
Jucá MM, Cysne Filho FMS, de Almeida JC et al (2018) Flavonoids: biological activities and therapeutic potential. Nat Prod Res 34:692–705. https://doi.org/10.1080/14786419.2018.1493588
Jun S, Shin S, Joung H (2016) Estimation of dietary flavonoid intake and major food sources of Korean adults. Br J Nutr 115:480–489
Kaleem M, Ahmad A (2018) Flavonoids as nutraceuticals. In: Therapeutic, probiotic, and unconventional foods. Elsevier, New York, pp 137–155
Karak P (2019) Biological activities of flavonoids: an overview. IJPSR 3:1567–1574. https://doi.org/10.13040/IJPSR.0975-8232.10(4).1567-74
Kaul R, Paul P, Kumar S et al (2021) Promising antiviral activities of natural flavonoids against SARS-CoV-2 targets: systematic review. Int J Mol Sci 22:11069. https://doi.org/10.3390/ijms222011069
Khan MK, Dangles O (2014) A comprehensive review on flavanones, the major citrus polyphenols. J Food Compos Anal 33:85–104
Khoo HE, Azlan A, Tang ST, Lim SM (2017) Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res 61:1361779
Klewicka E, Sójka M, Klewicki R et al (2016) Ellagitannins from raspberry (Rubus idaeus L.) fruit as natural inhibitors of Geotrichum candidum. Molecules 21:10.3390/MOLECULES21070908
Kumar S, Pandey AK (2013) Chemistry and biological activities of flavonoids: an overview. Sci World J 2013:1–16. https://doi.org/10.1155/2013/162750
Kumar Y, Yadav DN, Ahmad T, Narsaiah K (2015) Recent trends in the use of natural antioxidants for meat and meat products. Compr Rev Food Sci Food Saf 14:796–812. https://doi.org/10.1111/1541-4337.12156
Kumar K, Yadav AN, Kumar V et al (2017) Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresour Bioprocess 4:18. https://doi.org/10.1186/s40643-017-0148-6
Lalani S, Poh CL (2020) Flavonoids as antiviral agents for enterovirus A71 (EV-A71). Viruses 12:184. https://doi.org/10.3390/v12020184
Lani R, Hassandarvish P, Shu M-H et al (2016) Antiviral activity of selected flavonoids against Chikungunya virus. Antivir Res 133:50–61. https://doi.org/10.1016/j.antiviral.2016.07.009
Larson AJ, Symons JD, Jalili T (2012) Therapeutic potential of quercetin to decrease blood pressure: review of efficacy and mechanisms. Adv Nutr 3:39–46. https://doi.org/10.3945/an.111.001271
Lee LC, Hou YC, Hsieh YY et al (2021) Dietary supplementation of rutin and rutin-rich buckwheat elevates endogenous glucagon-like peptide 1 levels to facilitate glycemic control in type 2 diabetic mice. J Funct Foods 85:1756–4646. https://doi.org/10.1016/J.JFF.2021.104653
Leyva-Porras C, Román-Aguirre M, Cruz-Alcantar P et al (2021) Application of antioxidants as an alternative improving of shelf life in foods. Polysaccharides 2:594–607. https://doi.org/10.3390/polysaccharides2030036
Li M, Xu Z (2008) Quercetin in a lotus leaves extract may be responsible for antibacterial activity. Arch Pharm Res 315(31):640–644. https://doi.org/10.1007/S12272-001-1206-5
Li L, Luo W, Qian Y et al (2019) Luteolin protects against diabetic cardiomyopathy by inhibiting NF-κB-mediated inflammation and activating the Nrf2-mediated antioxidant responses. Phytomedicine 59:152774. https://doi.org/10.1016/j.phymed.2018.11.034
Ling Y, Shi Z, Yang X et al (2020) Hypolipidemic effect of pure total flavonoids from peel of citrus (PTFC) on hamsters of hyperlipidemia and its potential mechanism. Exp Gerontol 130:110786. https://doi.org/10.1016/j.exger.2019.110786
Liskova A, Samec M, Koklesova L et al (2021) Flavonoids against the SARS-CoV-2 induced inflammatory storm. Biomed Pharmacother 138:111430. https://doi.org/10.1016/j.biopha.2021.111430
Liu F, Xu Q, Dai R, Ni Y (2015) Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties. Acta Sci Pol Technol Aliment 14(37–44):10.17306/J.AFS.2015.1.4
Liu Y, Zhang X-K, Shi Y et al (2019) Reaction kinetics of the acetaldehyde-mediated condensation between (−)-epicatechin and anthocyanins and their effects on the color in model wine solutions. Food Chem 283:315–323. https://doi.org/10.1016/j.foodchem.2018.12.135
Majewska M, Skrzycki M, Podsiad M, Czeczot H (2011) Evaluation of antioxidant potential of flavonoids: an in vitro study. Acta Pol Pharm 68:611–615
Maqsood S, Abushelaibi A, Manheem K et al (2015) Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT Food Sci Technol 63:953–959. https://doi.org/10.1016/J.LWT.2015.03.106
Marques TR, Caetano AA, Rodrigues LMA et al (2017) Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Sci Technol 39:143. https://doi.org/10.4025/actascitechnol.v39i2.28410
Matilla-Cuenca L, Gil C, Cuesta S et al (2020) Antibiofilm activity of flavonoids on staphylococcal biofilms through targeting BAP amyloids. Sci Rep 101(10):1–12. https://doi.org/10.1038/s41598-020-75929-2
Mbah CJ, Orabueze I, Okorie N (2019) Antioxidants properties of natural and synthetic chemical compounds: therapeutic effects on biological system. Acta Sci Pharm Sci 3:28–42. https://doi.org/10.31080/asps.2019.03.0273
Mechchate H, Es-safi I, Haddad H et al (2021) Combination of Catechin, Epicatechin, and Rutin: optimization of a novel complete antidiabetic formulation using a mixture design approach. J Nutr Biochem 88:108520. https://doi.org/10.1016/j.jnutbio.2020.108520
Mendoza L, Yañez K, Vivanco M et al (2013) Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea. Ind Crop Prod 43:360–364. https://doi.org/10.1016/J.INDCROP.2012.07.048
Mickymaray S, Alfaiz FA, Paramasivam A (2020) Efficacy and mechanisms of flavonoids against the emerging opportunistic nontuberculous mycobacteria. Antibiotics 9:1–34. https://doi.org/10.3390/ANTIBIOTICS9080450
Mierziak J, Kostyn K, Kulma A (2014) Flavonoids as important molecules of plant interactions with the environment. Molecules 19:16240–16265. https://doi.org/10.3390/molecules191016240
Miki K, Nagai T, Suzuki K et al (2007) Anti-influenza virus activity of biflavonoids. Bioorg Med Chem Lett 17:772–775. https://doi.org/10.1016/j.bmcl.2006.10.075
Mishra A, Sharma AK, Kumar S et al (2013) Bauhinia variegata leaf extracts exhibit considerable antibacterial, antioxidant, and anticancer activities. Biomed Res Int 2013:1. https://doi.org/10.1155/2013/915436
Mitterer-Daltoé M, Bordim J, Lise C et al (2021) Consumer awareness of food antioxidants. Synthetic vs. natural. Food Sci Technol 41:208–212. https://doi.org/10.1590/fst.15120
Moghaddam E, Teoh B-T, Sam S-S et al (2015) Baicalin, a metabolite of baicalein with antiviral activity against dengue virus. Sci Rep 4:5452. https://doi.org/10.1038/srep05452
Mohd Sabri NA, Ling WC, Lee SK, Murugan DD (2019) Effect of epigallocatechin Gallate (EGCG) on blood pressure and endothelial function in angiotensin II-infused hypertensive mice. Int J Cardiol 297:28. https://doi.org/10.1016/j.ijcard.2019.11.077
Mullen W, Marks SC, Crozier A (2007) Evaluation of phenolic compounds in commercial fruit juices and fruit drinks. J Agric Food Chem 55:3148–3157
Muñoz-Bernal ÓA, Coria-Oliveros AJ, de la Rosa LA et al (2021) Cardioprotective effect of red wine and grape pomace. Food Res Int 140:110069. https://doi.org/10.1016/j.foodres.2020.110069
Mutha RE, Tatiya AU, Surana SJ (2021) Flavonoids as natural phenolic compounds and their role in therapeutics: an overview. Futur J Pharm Sci 7:25. https://doi.org/10.1186/s43094-020-00161-8
Naseer R, Sultana B, Khan MZ et al (2014) Utilization of waste fruit-peels to inhibit aflatoxins synthesis by Aspergillus flavus: a biotreatment of rice for safer storage. Bioresour Technol 172:423–428. https://doi.org/10.1016/j.biortech.2014.09.017
Nile SH, Ko EY, Kim DH, Keum Y-S (2016) Screening of ferulic acid related compounds as inhibitors of xanthine oxidase and cyclooxygenase-2 with anti-inflammatory activity. Rev Bras Farmacogn 26:50–55. https://doi.org/10.1016/j.bjp.2015.08.013
Nishimura M, Muro T, Kobori M, Nishihira J (2019) Effect of daily ingestion of quercetin-rich onion powder for 12 weeks on visceral fat: a randomized, double-blind, placebo-controlled, parallel-group study. Nutrients 12:91
Nunes MA, Pimentel F, Costa ASG et al (2016) Cardioprotective properties of grape seed proanthocyanidins: an update. Trends Food Sci Technol 57:31–39. https://doi.org/10.1016/j.tifs.2016.08.017
Olsen H, Aaby K, Borge GIA (2009) Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. convar. acephala var. sabellica) by HPLC-DAD-ESI-MS n. J Agric Food Chem 57:2816–2825
Orhan DD, Özçelik B, Özgen S, Ergun F (2010) Antibacterial, antifungal, and antiviral activities of some flavonoids. Microbiol Res 165:496–504. https://doi.org/10.1016/J.MICRES.2009.09.002
Othman AI, El-Sawi MR, El-Missiry MA, Abukhalil MH (2017) Epigallocatechin-3-gallate protects against diabetic cardiomyopathy through modulating the cardiometabolic risk factors, oxidative stress, inflammation, cell death and fibrosis in streptozotocin-nicotinamide-induced diabetic rats. Biomed Pharmacother 94:362–373. https://doi.org/10.1016/j.biopha.2017.07.129
Ovaskainen M-L, Torronen R, Koponen JM et al (2008) Dietary intake and major food sources of polyphenols in Finnish adults. J Nutr 138:562–566
Pan Y-Z, Guan Y, Wei Z-F et al (2014) Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice. Ind Crop Prod 58:142–147. https://doi.org/10.1016/j.indcrop.2014.04.029
Panche AN, Diwan AD, Chandra SR (2016) Flavonoids: an overview. J Nutr Sci 5:e47. https://doi.org/10.1017/jns.2016.41
Pandey AK, Mishra AK, Mishra A (2012) Antifungal and antioxidative potential of oil and extracts derived from leaves of indian spice plant Cinnamomum tamala. Cell Mol Biol 58:142–147. https://doi.org/10.1170/T933
Papuc C, Goran GV, Predescu CN et al (2017) Plant polyphenols as antioxidant and antibacterial agents for shelf-life extension of meat and meat products: classification, structures, sources, and action mechanisms. Compr Rev Food Sci Food Saf 16:1243–1268. https://doi.org/10.1111/1541-4337.12298
Pateiro M, Barba FJ, Domínguez R et al (2018) Essential oils as natural additives to prevent oxidation reactions in meat and meat products: a review. Food Res Int 113:156–166. https://doi.org/10.1016/J.FOODRES.2018.07.014
Patel RV, Mistry BM, Shinde SK et al (2018) Therapeutic potential of quercetin as a cardiovascular agent. Eur J Med Chem 155:889–904. https://doi.org/10.1016/j.ejmech.2018.06.053
Peralta MA, Da Silva MA, Ortega MG et al (2015) Antifungal activity of a prenylated flavonoid from Dalea elegans against Candida albicans biofilms. Phytomedicine 22:975–980. https://doi.org/10.1016/J.PHYMED.2015.07.003
Perumal S, Mahmud R, Ismail S (2017) Mechanism of action of isolated caffeic acid and epicatechin 3-gallate from Euphorbia hirta against Pseudomonas aeruginosa. Pharmacogn Mag 13:311. https://doi.org/10.4103/pm.pm_309_15
Pintać D, Majkić T, Torović L et al (2018) Solvent selection for efficient extraction of bioactive compounds from grape pomace. Ind Crop Prod 111:379–390
Pok PS, García Londoño VA, Vicente S et al (2020) Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: aflatoxins reduction and ultrastructure alterations. Food Chem 318:126414. https://doi.org/10.1016/J.FOODCHEM.2020.126414
Prajapati RA, Jadeja GC (2022) Natural food colorants: extraction and stability study. Mater Tod Proc 57:2381. https://doi.org/10.1016/j.matpr.2021.12.151
Rana S, Kumar S, Rana A et al (2021) Biological activity of phenolics enriched extracts from industrial apple pomace. Ind Crop Prod 160:113158
Reddy DM, Reddy GVB, Mandal PK (2018) Application of natural antioxidants in meat and meat products: a review. Food Nutr J 7:10.29011/2575-7091.100073
Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR (2022) Agro-industrial by-products: valuable sources of bioactive compounds. Food Res Int 152:110871. https://doi.org/10.1016/j.foodres.2021.110871
Ribeiro TB, Oliveira AL, Costa C et al (2020) Total and sustainable valorization of olive pomace using a fractionation approach. Appl Sci 10:6785. https://doi.org/10.3390/app10196785
Ribeiro TB, Oliveira A, Coelho M et al (2021) Are olive pomace powders a safe source of bioactives and nutrients? J Sci Food Agric 101:1963–1978. https://doi.org/10.1002/jsfa.10812
Rizza S, Muniyappa R, Iantorno M et al (2011) Citrus polyphenol hesperidin stimulates production of nitric oxide in endothelial cells while improving endothelial function and reducing inflammatory markers in patients with metabolic syndrome. J Clin Endocrinol Metab 96:E782–E792. https://doi.org/10.1210/jc.2010-2879
Rodius S, de Klein N, Jeanty C et al (2020) Fisetin protects against cardiac cell death through reduction of ROS production and caspases activity. Sci Rep 10:1–12. https://doi.org/10.1038/s41598-020-59894-4
Rodrigues AS, Almeida DPF, Simal-Gándara J, Pérez-Gregorio MR (2017) Onions: a source of flavonoids. In: Flavones: from biosynthesis to health benefits, vol 23. IntechOpen, London, p 439
Rodríguez-González S, Gutiérrez-Ruíz IM, Pérez-Ramírez IF et al (2017) Mechanisms related to the anti-diabetic properties of mango (Mangifera indica L.) juice by-product. J Funct Foods 37:190–199. https://doi.org/10.1016/J.JFF.2017.07.058
Rodríguez-Ruiz AC, Mufari JR, Albrecht C et al (2022) Hydroalcoholic extraction of bioactive compounds from expeller soybean meal under subcritical conditions. J Supercrit Fluids 184:105558
Romain C, Bresciani L, Gaillet S et al (2014) Moderate chronic administration of Vineatrol-enriched red wines improves metabolic, oxidative, and inflammatory markers in hamsters fed a high-fat diet. Mol Nutr Food Res 58:1212–1225. https://doi.org/10.1002/mnfr.201300853
Roohbakhsh A, Parhiz H, Soltani F et al (2015) Molecular mechanisms behind the biological effects of hesperidin and hesperetin for the prevention of cancer and cardiovascular diseases. Life Sci 124:64–74. https://doi.org/10.1016/j.lfs.2014.12.030
Ruiz-Cruz S, Chaparro-Hernández S, Ruiz KLH et al (2017a) Flavonoids: important biocompounds in food. In: Flavonoids - from biosynthesis to human health. InTech, London
Ruiz-Cruz S, Chaparro-Hernández S, Hernández-Ruiz KL et al (2017b) Flavonoids: important biocompounds in food. In: Justino JG (ed) Flavonoids from biosynthesis to human health. IntechOpen, London, pp 353–369
Sagar NA, Pareek S, Gonzalez-Aguilar GA (2020) Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars. J Food Sci Technol 57:2423–2432
Santana FPR, Thevenard F, Gomes KS et al (2021) New perspectives on natural flavonoids on COVID-19-induced lung injuries. Phyther Res 35:4988–5006. https://doi.org/10.1002/PTR.7131
Satish A, Farha SS, Urooj A (2018) Quantification of flavonoids by UPLC-MS and its antibacterial activity from Brassica oleracea var. Capitata L. Primary tabs. GSC Biol Pharm Sci 5(109–114):10.30574/gscbps.2018.5.1.0105
Sauter D, Schwarz S, Wang K et al (2014) Genistein as antiviral drug against HIV ion channel. Planta Med 80:682–687. https://doi.org/10.1055/s-0034-1368583
Serpa R, França EJG, Furlaneto-Maia L et al (2012) In vitro antifungal activity of the flavonoid baicalein against Candida species. J Med Microbiol 61:1704–1708. https://doi.org/10.1099/jmm.0.047852-0
Shirahigue LD, Ceccato-Antonini SR (2020) Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries. Ciência Rural 50. https://doi.org/10.1590/0103-8478cr20190857
Shu J, Hu L, Wu Y et al (2022) Daidzein suppresses TGF-β1-induced cardiac fibroblast activation via the TGF-β1/SMAD2/3 signaling pathway. Eur J Pharmacol 919:174805. https://doi.org/10.1016/J.EJPHAR.2022.174805
Silva S, Costa EM, Calhau C et al (2017) Anthocyanin extraction from plant tissues: a review. Crit Rev Food Sci Nutr 57:3072–3083. https://doi.org/10.1080/10408398.2015.1087963
Singh B, Singh JP, Kaur A, Singh N (2020) Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Res Int 132:109114
Sivasothy Y, Sulaiman SF, Ooi KL et al (2013) Antioxidant and antibacterial activities of flavonoids and curcuminoids from Zingiber spectabile Griff. Food Control 30:714–720. https://doi.org/10.1016/j.foodcont.2012.09.012
Skarpalezos D, Detsi A (2019) Deep eutectic solvents as extraction media for valuable flavonoids from natural sources. Appl Sci 9. https://doi.org/10.3390/app9194169
Soengas P, Cartea ME, Francisco M et al (2012) New insights into antioxidant activity of brassica crops. Food Chem 134:725–733
Sohaib M, Anjum FM, Arshad MS et al (2017) Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage. Lipids Health Dis 16:1–10. https://doi.org/10.1186/S12944-017-0426-5
Song WO, Chun OK (2008) Tea is the major source of flavan-3-ol and flavonol in the US diet. J Nutr 138:1543S–1547S
Stevens Y, Van RE, Grootaert C et al (2019) The intestinal fate of citrus flavanones and their effects on gastrointestinal health. Nutrients 11:1464
Tagousop CN, Tamokou JDD, Ekom SE et al (2018) Antimicrobial activities of flavonoid glycosides from Graptophyllum grandulosum and their mechanism of antibacterial action. BMC Complement Altern Med 18:1–10. https://doi.org/10.1186/S12906-018-2321-7/FIGURES/3
Tani T, Nishikawa S, Kato M, Tsuda T (2017) Delphinidin 3-rutinoside-rich blackcurrant extract ameliorates glucose tolerance by increasing the release of glucagon-like peptide-1 secretion. Food Sci Nutr 5:929–933. https://doi.org/10.1002/fsn3.478
Tanveer A, Akram K, Farooq U et al (2017) Management of diabetic complications through fruit flavonoids as a natural remedy. Crit Rev Food Sci Nutr 57:1411–1422. https://doi.org/10.1080/10408398.2014.1000482
Terao J (2017) Factors modulating bioavailability of quercetin-related flavonoids and the consequences of their vascular function. Biochem Pharmacol 139:15–23. https://doi.org/10.1016/j.bcp.2017.03.021
Tiwari SC, Husain N (2017) Biological activities and role of flavonoids in human health-a review. Indian J Sci Res 12:193–196
Ullah A, Munir S, Badshah SL et al (2020) Important flavonoids and their role as a therapeutic agent. Molecules 25:5243
Valls RM, Pedret A, Calderón-Pérez L et al (2021) Hesperidin in orange juice improves human endothelial function in subjects with elevated blood pressure and stage 1 hypertension: a randomized, controlled trial (citrus study). J Funct Foods 85:104646. https://doi.org/10.1016/j.jff.2021.104646
Vicentini FTMC, He T, Shao Y et al (2011) Quercetin inhibits UV irradiation-induced inflammatory cytokine production in primary human keratinocytes by suppressing NF-κB pathway. J Dermatol Sci 61:162–168. https://doi.org/10.1016/j.jdermsci.2011.01.002
Vilas-Boas AA, Pintado M, Oliveira ALS (2021) Natural bioactive compounds from food waste: toxicity and safety concerns. Foods 10:1564
Villa TG, Feijoo-Siota L, Rama JLR, Ageitos JM (2017) Antivirals against animal viruses. Biochem Pharmacol 133:97–116. https://doi.org/10.1016/j.bcp.2016.09.029
Vu HT, Scarlett CJ, Vuong QV (2018) Phenolic compounds within banana peel and their potential uses: a review. J Funct Foods 40:238–248
Wadhwa K, Kadian V, Puri V et al (2022) New insights into quercetin nanoformulations for topical delivery. Phytomed Plus 2:100257. https://doi.org/10.1016/j.phyplu.2022.100257
Wallace TC, Giusti MM (2015) Anthocyanins. Adv Nutr 6:620–622
Wang S, Sheng H, Bai Y et al (2021) Inhibition of histone acetyltransferase by naringenin and hesperetin suppresses Txnip expression and protects pancreatic β cells in diabetic mice. Phytomedicine 88:153454. https://doi.org/10.1016/j.phymed.2020.153454
Wang L, Xian YF, Loo SKF et al (2022) Baicalin ameliorates 2,4-dinitrochlorobenzene-induced atopic dermatitis-like skin lesions in mice through modulating skin barrier function, gut microbiota and JAK/STAT pathway. Bioorg Chem 119:105538. https://doi.org/10.1016/J.BIOORG.2021.105538
Wu W, Li R, Li X, He J, Jiang S, Liu S, Yang J (2015) Quercetin as an antiviral agent inhibits influenza A Virus (IAV) entry. Viruses 8:6. https://doi.org/10.3390/v8010006
Wu W, Li R, Li X et al (2016) Quercetin as an antiviral agent inhibits influenza A Virus (IAV) entry. Viruses 8:6. https://doi.org/10.3390/V8010006
Xiao J (2022) Recent advances in dietary flavonoids for management of type 2 diabetes. Curr Opin Food Sci 44:100806. https://doi.org/10.1016/j.cofs.2022.01.002
Xiao L, Liu L, Guo X et al (2017) Quercetin attenuates high fat diet-induced atherosclerosis in apolipoprotein E knockout mice: a critical role of NADPH oxidase. Food Chem Toxicol 105:22–33. https://doi.org/10.1016/j.fct.2017.03.048
Yao LH, Jiang Y-M, Shi J et al (2004) Flavonoids in food and their health benefits. Plant Foods Hum Nutr 59:113–122
Yoda Y, Hu ZQ, Zhao WH, Shimamura T (2004) Different susceptibilities of Staphylococcus and gram-negative rods to epigallocatechin gallate. J Infect Chemother 10:55–58. https://doi.org/10.1007/S10156-003-0284-0
Zakaryan H, Arabyan E, Oo A, Zandi K (2017) Flavonoids: promising natural compounds against viral infections. Arch Virol 162:2539. https://doi.org/10.1007/S00705-017-3417-Y
Zamora-Ros R, Knaze V, Luján-Barroso L et al (2013) Differences in dietary intakes, food sources and determinants of total flavonoids between Mediterranean and non-Mediterranean countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Br J Nutr 109:1498–1507
Zamora-Ros R, Knaze V, Rothwell JA et al (2016) Dietary polyphenol intake in Europe: the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Eur J Nutr 55:1359–1375
Zamora-Ros R, Biessy C, Rothwell JA et al (2018) Dietary polyphenol intake and their major food sources in the Mexican Teachers’ Cohort. Br J Nutr 120:353–360
Zandi K, Teoh BT, Sam SS et al (2011) Antiviral activity of four types of bioflavonoid against dengue virus type-2. Virol J 8:1–11. https://doi.org/10.1186/1743-422X-8-560/FIGURES/5
Zhang Z-Q, He L-P, Liu Y et al (2014) Association between dietary intake of flavonoid and bone mineral density in middle aged and elderly Chinese women and men. Osteoporos Int 25:2417–2425
Acknowledgments
The authors would like to thank the scientific collaboration of CBQF under the FCT project UIDB/Multi/50016/2020. In addition, the author Ana. A. Vilas-Boas would like to acknowledge FCT for the individual PhD grant (2020.05655.BD).
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Ribeiro, T.B., Melo, A., Vilas-Boas, A.A., Pintado, M. (2023). Flavonoids. In: Carocho, M., Heleno, S.A., Barros, L. (eds) Natural Secondary Metabolites. Springer, Cham. https://doi.org/10.1007/978-3-031-18587-8_4
Download citation
DOI: https://doi.org/10.1007/978-3-031-18587-8_4
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-18586-1
Online ISBN: 978-3-031-18587-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)