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Prenylated Flavonoids in Food

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Abstract

Prenylflavonoids, which are also often referred to as prenylated flavonoids, are one of the classes of naturally occurring flavonoids that are widely distributed in plants. They possess at least one prenyl group on the flavonoid skeleton and have various reported bioactivities. Several prenylated flavonoids have been reported from edible plant species, such as H. lupulus, G. glabra, M. alba, A. heterophyllus, G. max, etc., and their efficacy for promoting human health has been discussed by mainly investigating their bioactivities. This chapter summarizes the bioactivities, bioavailabilities, and metabolism of the prenylated flavonoids from H. lupulus, G. glabra, M. alba, A. heterophyllus, and G. max, as well as their safety, application in foods, and some restrictions.

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Authors and Affiliations

  1. Institute of Natural Medicine, University of Toyama, Toyama, Japan

    Maurice D. Awouafack, Chin Piow Wong & Hiroyuki Morita

  2. Natural Products Chemistry Research Unit, Department of Chemistry, Faculty of Science, University of Dschang, Dschang, Cameroon

    Maurice D. Awouafack & Pierre Tane

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  1. Maurice D. Awouafack
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  2. Chin Piow Wong
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  3. Pierre Tane
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  4. Hiroyuki Morita
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Correspondence to Hiroyuki Morita .

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Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Awouafack, M.D., Wong, C.P., Tane, P., Morita, H. (2020). Prenylated Flavonoids in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_12-1

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