Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient

Dear Colleagues,

Research on flavonoids from dietary sources show growing evidence of the versatile health benefits of flavonoids through in vitro and in vivo studies. As occurrence of flavonoids is directly associated with human daily dietary intake, it is important to evaluate flavonoid sources in food. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of the existence of flavonoids from various food sources, and the occurrence of a large amount of flavonoids themselves in nature. Many flavonoids are shown to have antioxidative and anti-inflammatory activities, anticancer activity, coronary heart disease prevention, and potential for anti-microbic and anti-viral activity. Further achievements will undoubtedly lead to a deepening understanding of the importance of flavonoids in either foods or pharmaceutical supplements. An appropriate model for a more adeguate assessment of extraction, characterization, bioavailability and delivery of flavonoids needs to be developed.

This Special Issue would harvest the current advances in flavonoids, with an emphasis on green production and health aspects of flavonoids, which may provide some suggestions for researchers and for industries in developing natural health agents.

We invite you to submit manuscripts which focus on aspects related to flavonoids, such as isolation and analytical characterization, biological activities (antioxidant, health promoting, antimicrobial), and the nutritional aspects of flavonoids intake (from absorption and metabolism to functional foods/nutraceuticals). 

Dr. Giovanna Giovinazzo
Dr. Gerardi Carmela
Guest Editors

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