Intro
Preface
Contents
About the Editors
Contributors
1 Introduction of Phytonutrients
1.1 Introduction
1.2 Major Dietary Sources of Phytonutrients
1.3 Major Classes of Dietary Phytonutrients and Their Health Benefits
1.3.1 Anthocyanins
1.3.2 Carotenoids
1.3.3 Coumarins
1.3.4 Diarylalkanoids
1.3.5 Flavonoids and Isoflavonoids
1.3.6 Lignans and Neolignans
1.3.7 Phenolic Acids
1.3.8 Polyphenols (Tannins)
1.3.9 Sterols
1.3.10 Terpenoids
1.4 Conclusion
References
2 Antioxidants in Diets and Food
2.1 Introduction

2.2 Bioactive Constituents
2.3 Bioavailability and Metabolism
2.3.1 Extra Virgin Olive Oil
2.3.2 Edible Berries
2.3.3 Grape and Wine
2.3.4 Pomegranate
2.3.5 Tree Nuts
2.3.6 Brassicaceae Vegetables
2.3.7 Spices
2.4 Bioactivities and Benefits
2.4.1 Extra Virgin Olive Oil
2.4.2 Edible Berries
2.4.3 Grape and Wine
2.4.4 Pomegranate
2.4.5 Tree Nuts
2.4.6 Brassicaceae
2.4.7 Spices
2.5 Application in Food
2.6 Safety: Toxicity and Side Effects
2.7 Marketed Products
2.8 Patents
2.9 Perspectives
2.10 Cross-References
References

3 Dietary Flavonols and O-Glycosides
3.1 Introduction
3.2 Bioactive Constituents
3.3 Bioavailability and Metabolism
3.4 Bioactivities
3.5 Benefits
3.6 Application in Food
3.7 Safety: Toxicity and Side Effects
3.8 Marketed Products
3.9 Patents
3.10 Perspectives
3.11 Conclusions
References
4 Chemopreventive Potential of Flavones, Flavonols, and their Glycosides
4.1 Introduction
4.2 Screening for Biological Activity
4.3 Structure-Activity Relationship (SAR)
4.4 In Vitro Activities
4.5 ADME Properties

4.6 Further Screening for Biological Activity
References
5 Flavonoid C-Glycosides in Diets
5.1 Introduction
5.2 Bioactive Constituents
5.2.1 Chemistry of Flavonoids with Emphasis on C-Glycosylflavonoids
5.2.1.1 Analysis of C-Glycosylflavonoids
5.2.1.2 Biosynthesis of C-Glycosylflavones
5.2.2 Food Sources of C-Glycosyl Flavonoids
5.3 Bioavailability
5.3.1 Vitexin and Isovitexin
5.3.2 Schaftoside, Isoschaftoside, Vicenin-2
5.3.3 Orientin and Isoorientin
5.3.4 Puerarin (Daidzein-8-C-Glucoside)
5.3.5 Aspalathin
5.4 Bioactivities

5.4.1 Antidiabetic Activity
5.4.2 Anticancer Activity
5.4.3 Antioxidant Activity
5.4.4 Hepatoprotective Activity
5.4.5 Anti-inflammatory Activity
5.4.6 Antimicrobial/Antiprotozoal Activity
5.4.7 Antinociceptive Activity
5.4.8 Various
5.5 Benefits (Human Studies)
5.6 Application in Food
5.7 Safety: Toxicity and Side Effects
5.8 Marketed Products
5.9 Patents
5.10 Perspectives
5.11 Cross-References
References
6 Biflavonoids and Oligomeric Flavonoids from Food
6.1 Introduction
6.2 Bioactive Constituents
6.2.1 Proanthocyanidin