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Natural Product Research
Formerly Natural Product Letters
Volume 25, 2011 - Issue 5
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Review Article

Flavonoids: chemical properties and analytical methodologies of identification and quantitation in foods and plants

Eleonora Corradini Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
,
Patrizia Foglia Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
,
Piero Giansanti Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
,
Riccardo Gubbiotti Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
,
Roberto Samperi Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
&
Aldo Laganà Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyCorrespondence[email protected]
Pages 469-495 | Received 17 Dec 2009, Accepted 23 Mar 2010, Published online: 07 Mar 2011
 
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Abstract

Flavonoids have been recognised as one of the largest and most widespread groups of plant secondary metabolites, with marked antioxidant properties. The general name flavonoid refers to a class of more than 6500 molecules based upon a 15-carbon skeleton. In this paper a general overview of flavonoids, their classification, structures and analytical methods for their determination is presented.

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