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Bioscience, Biotechnology, and Biochemistry Volume 82, 2018 - Issue 2
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Prenylation enhances the biological activity of dietary flavonoids by altering their bioavailability

Rie MukaiField of Food Science and Technology, Department of Food Science, Graduate School of Technology, Industrial and Social Sciences, Tokushima University, Tokushima, JapanCorrespondence[email protected]
Pages 207-215 | Received 04 Nov 2017, Accepted 07 Dec 2017, Published online: 08 Jan 2018

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Kuan Peng, Xiangjin Kong, Lingrong Wen, Tamas Dalmay, Yueming Jiang, Bao Yang & Hong Zhu. (2024) Plant Prenylflavonoids and Prenyltransferases Related to their Biosynthesis. Critical Reviews in Plant Sciences 43:1, pages 34-48.
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Junyang Wang, Han Li, Yanhui Li, Aiping Yang, Sheng Bao, Yuntian Zhang, Qing Du, Zongping Zheng & Xiachang Wang. (2023) Sinoflavonoids NJ and NK, anti-inflammatory prenylated flavonoids from the fruits of Podophyllum hexandrum Royle. Natural Product Research 0:0, pages 1-5.
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