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Chalcones in Diets

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Handbook of Dietary Phytochemicals

Abstract

Chalcones are plant-derived polyphenolic compounds commonly found in edible plants such as tomatoes, apples, licorice, and fingerroot. The molecular structure of two aromatic rings connected by three carbons with conjugated carbonyl group and double bond results in the yellow or orange color of chalcones. The compound is biosynthetically available through chalcone synthase pathway and structurally related to flavanone and anthraquinone. A wide range of biological activities were found to be associated with natural chalcones from food and these activities havebeen proven to be contributed by the keto-ethylenic group in the main structure of chalcones. The biological activities reported include antioxidant, antimicrobial, anticancer, anti-inflammatory, antihypertensive, antidiabetic, anti-obesity, anti-neuroprotective, and hepatoprotective effects. Moreover, these chalcones have excellent profile in terms of food safety by showing non-toxicity against normal cells through a number of animal and human clinical studies. The overall beneficial effects of chalcones revealed that these compounds are highly nutritious and safe to be consumed, as well as highly potential lead compounds to be further developed into alternative drugs to treat various diseases.

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Authors and Affiliations

  1. School of Biosciences, Taylor’s University, Lakeside Campus, Subang Jaya, Selangor, Malaysia

    Siau Hui Mah

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  1. Siau Hui Mah
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Correspondence to Siau Hui Mah .

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  1. Faculty of Food Science and Technology University of Vigo, Vigo, Spain

    Jianbo Xiao

  2. Liverpool John Moores University, Liverpool, UK

    Satyajit D. Sarker

  3. Institute of PharmacognosyTokushima Bunri University, Tokushima, Japan

    Yoshinori Asakawa

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Mah, S.H. (2021). Chalcones in Diets. In: Xiao, J., Sarker, S.D., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-15-4148-3_10

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