Abstract
In line with the general rapid expansion of phytochemistry, the field of C-glycosylflavonoids has grown rapidly over the last five years. Naturally occurring C-arabinosyl-, C-galactosyl- and C-rhamnosyl-flavonoids have been added to the already known C-glucosyl- and C-xylosyl-flavonoids, and a large number of O-glycosides derived from these C-glycosides have been found. Moreover an unusual carbon-linked sugar residue (6-deoxy-xylo-hexos-4-ulosyl) has been identified in C-glycosylflavones of Zea mays, which inhibit insect development in this plant (Elliger et al., 1980). The natural occurrence of several new types of C-glycosylflavonoids (C-glycosylchalcones, C-glycosylflavanonols, C-glycosylisoflavanones) and of tricin-derived C-glycosylflavones has been fully established during the period under review.
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Chopin, J., Bouillant, M.L., Besson, E. (1982). C-Glycosylflavonoids. In: Harborne, J.B., Mabry, T.J. (eds) The Flavonoids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2915-0_8
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