"In this book, two of the primary sources of flavonoids, i.e. plants and fruits (oranges to be specific) are comprehensively reviewed, along with their flavonoi

In this book, two of the primary sources of flavonoids, i.e. plants and fruits (oranges to be specific) are comprehensively reviewed, along with their flavonoid

About 1958, the late Professor R. E. ALSTON and Professor B. L. TURNER, both of the Department ofBotany, The University ofTexas at Austin, initiated a general s

This is the only book of its kind to provide an overview of the science of flavonoids in plants.

Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6�