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Flavonoid Dietetics: Mechanisms and Emerging Roles of Plant Nutraceuticals

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Pigments in Fruits and Vegetables

Abstract

Flavonoids, naturally occurring polyphenolic compounds broadly found in fruits and vegetables, correspond to a large class of food constituents, emerging as valuable nutraceuticals. Anthocyanins, a subclass of flavonoids that provides bright color to fruits, flowers, and leaves, also have extensive nutraceutical activities. Initial interest in flavonoids focused on their possible health benefits as dietary antioxidants in the prevention and treatment of conditions, such as cardiovascular diseases. Flavonoids, including anthocyanins, have shown anti-inflammatory, antiproliferative, antiviral, anti-diabetes, anticarcinogenic, cardioprotective, neuroprotective, and anti-microbial activities in several model systems. Recent clinical and epidemiological studies suggest promising potential beneficial effects of flavonoid dietary intervention in ovarian cancer, obesity, and cardiovascular diseases. Evidences of the beneficial effect of flavonoids as nutraceuticals remain promising, but insufficient. A better understanding of their molecular mechanisms of action, metabolism, absorption, and bioavailability will help define their biological activities and utilization. In this chapter, we discuss the recent advances on the bioavailability, mechanisms of action, and dietary effects of flavonoids and anthocyanins and the role of functional foods in the prevention and treatment of various diseases.

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Acknowledgments

Research in Dr. Doseff’s laboratory is supported by grants NIH (R01 HL075040-01) and by state funds appropriated to the Ohio Plant Biotechnology Consortium through The Ohio State University, Ohio Agricultural Research and Development Center. Dr. Grotewold’s research on anthocyanins is supported by grant from the USDA (2010-65115-20408). Research in the regulatory networks of phenolics biosynthesis in Drs. Doseff and Grotewold’s laboratories is supported by NSF (IOS-1125620).

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Authors and Affiliations

  1. Department of Biological Sciences, Government Post Graduate College, Center of Excellence, Ujjain, MP, India

    Arti Parihar PhD

  2. Center for Applied Plant Sciences and Deptartment of Molecular Genetics, The Ohio State University, Columbus, OH, USA

    Erich Grotewold PhD

  3. Department of Physiology and Cell Biology, Department of Molecular Genetics, Heart and Lung Research Institute, The Ohio State University, 473 W12th Avenue, Columbus, OH, USA

    Andrea I. Doseff PhD

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  1. Arti Parihar PhD
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  2. Erich Grotewold PhD
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Correspondence to Andrea I. Doseff PhD .

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  1. Southeastern Fruit and Tree Nut Research Laboratory, USDA, ARS, Byron, Georgia, USA

    Chunxian Chen

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Parihar, A., Grotewold, E., Doseff, A. (2015). Flavonoid Dietetics: Mechanisms and Emerging Roles of Plant Nutraceuticals. In: Chen, C. (eds) Pigments in Fruits and Vegetables. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2356-4_5

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