Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient

Research on flavonoids from plant sources is showing growing evidence of the versatile health benefits of flavonoids through in vitro and in vivo studies [1]. As the occurrence of flavonoids is directly associated with human daily dietary intake, it is important to evaluate flavonoid sources in food. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of the existence of flavonoids from various plant origins, and the occurrence of a large number of flavonoids itself in nature. Further achievements will undoubtedly lead to a deeper understanding the importance and stability [2] of flavonoids in either foods or pharmaceutical supplements. This Special Issue harvested interesting advances in flavonoids with emphasis on green production and health aspects, which provide some suggestions for researchers and for industries in developing natural health agents. Research studies and reviews dealing with biological activity and healthy effects of polyphenols were also presented.