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Nutritional and Toxicological Aspects of Food Safety pp 497–526Cite as

Genetic and Carcinogenic Effects of Plant Flavonoids: An Overview

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 177))

Abstract

Flavonoids, a diverse group of naturally occurring plant constituents which share the common structural feature of two phenyl rings linked by a three-carbon chain (Geissman and Hinreiner, 1952), are practically ubiquitous among vascular plants (Geissman, 1962), including food plants (Bate-Smith, 1954; Kühnau, 1976). The three-carbon chain may be formed into a third six-membered ring through an oxygen on one of these phenyl rings, and the naturally occurring derivatives are frequently polyphenolic. The structure and numbering of some common naturally-occurring flavonoids are illustrated in Figure 1.

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  1. Western Regional Research Center, United States Department of Agriculture, Berkeley, California, 94710, USA

    James T. MacGregor

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  1. Agricultural Research Service Western Regional Research Center, U.S. Department of Agriculture, Berkeley, California, USA

    Mendel Friedman

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MacGregor, J.T. (1984). Genetic and Carcinogenic Effects of Plant Flavonoids: An Overview. In: Friedman, M. (eds) Nutritional and Toxicological Aspects of Food Safety. Advances in Experimental Medicine and Biology, vol 177. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4790-3_23

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