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Plants 2018, 7(4), 98;

Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

ISPA-CNR, Institute of Science of Food Production, C.N.R. Unit of Lecce, 73100 Lecce, Italy
National Institute of Gastroenterology ‘S. De Bellis’, Institute of Research, 70013 Castellana Grotte (Ba), Italy
Author to whom correspondence should be addressed.
Received: 8 October 2018 / Revised: 1 November 2018 / Accepted: 5 November 2018 / Published: 7 November 2018
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Flavonoids represent a wide group of plant secondary metabolites implicated in many physiological roles, from the attraction of pollinators to the protection against biotic or abiotic stresses. Flavonoids are synthetized in a number of horticultural crops that are important components of our daily diet. In the last decades, the consumption of vegetables rich in antioxidants has been strongly promoted from the perspective of prevention/protection against chronic diseases. Therefore, due to their nutritional importance, several attempts have been made to enhance flavonoid levels in species of agronomic interest. In this review, we focus on the flavonoid biodiversity among the major horticultural species, which is responsible of differences among closely related species and influences the qualitative/quantitative composition. We also review the role of flavonoids in the nutritional quality of plant products, contributing to their organoleptic and nutritional properties, and the main strategies of biofortification to increase their content. View Full-Text
Keywords: biodiversity; biofortification; flavonoids; horticultural crops; nutritional quality biodiversity; biofortification; flavonoids; horticultural crops; nutritional quality

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Scarano, A.; Chieppa, M.; Santino, A. Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits. Plants 2018, 7, 98.

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