文献类型： 外文期刊
作者： Li, Changhong 1 ; Dai, Taotao 1 ; Chen, Jun 1 ; Chen, Mingshun 1 ; Liang, Ruihong 1 ; Liu, Chengmei 1 ; Du, Liqing 3 ; McClements, David Julian 4 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Jiangxi, Peoples R China
2.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China
3.China Acad Trop Agr Sci, South Subtrop Crop Res Inst, Zhanjiang, Peoples R China
4.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
关键词： Biological activity; flavonoids; structure-activity relationship; structure modification; synthesis method
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.208； 五年影响因子：12.104 ）
ISSN： 1040-8398
年卷期：
页码：
收录情况： SCI
摘要： Flavonoids are important active ingredients in plant-based food, which have many beneficial effects on health. But the low solubility, poor oral bioavailability, and inferior stability of many flavonoids may limit their applications in the food, cosmetics, and pharmaceutical industries. Structural modification can overcome these shortcomings to improve and extend the application of flavonoids. The study of how to modify flavonoids and the influence of various modifications on biological activity have drawn great interest in the current literature. In this review, the working principles and operating conditions of modification methods were summarized along with their potential and limitations in terms of operational safety, cost, and productivity. The influence of various modifications on biological activities and the structure-activity relationships of flavonoids derivatives were discussed and highlighted, which may give guidance for the synthesis of highly effective active agents. In addition, the safety of flavonoids derivatives is reviewed, and future research directions of flavonoid modification research are discussed.
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