About 1958, the late Professor R. E. ALSTON and Professor B. L. TURNER, both of the Department ofBotany, The University ofTexas at Austin, initiated a general s

"In this book, two of the primary sources of flavonoids, i.e. plants and fruits (oranges to be specific) are comprehensively reviewed, along with their flavonoi

Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6�

This is the only book of its kind to provide an overview of the science of flavonoids in plants.

Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potentia