Sun / Shan Citrus Flavonoids

Purification, Identification, Biosynthesis and Medical Application
1. Auflage 2026
ISBN: 978-981-9214-07-5
Verlag: Springer Singapore
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 423 Seiten

Reihe: Biomedical and Life Sciences (R0)

This book provides a comprehensive and in-depth examination of citrus flavonoids, detailing their classification, optimized methods for identification and extraction, biological activities, and the key biosynthetic genes and metabolic pathways involved in citrus. As the world’s most widely produced fruit, citrus attracts broad scientific interest due to its nutritional value, with flavonoids serving as its representative bioactive components. This book establishes a solid framework for understanding citrus flavonoids by emphasizing research methodologies, evaluation strategies, and the intrinsic connections between phenotype and mechanism in both biological activity and biosynthesis. This book serves as a valuable resource for undergraduate and graduate students interested in citrus and natural products, as well as for researchers and professionals working in agriculture, botany, horticulture, food science, pharmacy, medicine, and secondary metabolite biosynthesis.

Zielgruppe

Research

Autoren/Hrsg.

Sun, Chongde

Shan, Yang

Inhaltsverzeichnis

Chapter 1. Introduction and Classification of Citrus Flavonoids.- Chapter 2. Separation, Purification and Identification of Citrus Flavonoids.- Chapter 3. Antioxidant Effects of Citrus Flavonoids.- Chapter 4 Gut Microbiota Regulation Effects of Citrus Flavonoids.- Chapter 5. Anticancer Effects of Citrus Flavonoids.- Chapter 6. Circadian Regulation Effects of Citrus Flavonoids.- Chapter 7. Anti-inflammatory Effects of Citrus Flavonoids.- Chapter 8. Glucolipid Regulation Effects of Citrus Flavonoids.- Chapter 9. Flavanone Precursor Synthesize: CHS and CHI Enzymes.- Chapter 10. CYP Family Members in Citrus Flavonoids Synthesis.- Chapter 11. O-methyltransferase in Citrus Flavonoids Synthesis.

Über Autor(innen)

Dr. Chongde Sun received his B.E. from Qingdao Agricultural University in 2000 and his M.S. and Ph.D. from Zhejiang University in 2003 and 2006. His research centers on citrus bioactive components, their health benefits, and the synthesis and metabolism of citrus flavonoids. He is a Qiushi Distinguished Professor and Qiushi Distinguished Young Scholar at Zhejiang University, a recipient of the National High-Level Personnel of Special Support Program, Group Leader of the Ministry of Agriculture Sci-Tech Innovation Team, and a member of the “New Century 151 Talents Project” of Zhejiang Province. Dr. Sun also holds multiple leadership positions in national and provincial scientific alliances and laboratories. He has served as Chief Scientist of the 13th Five-Year National Key R&D Program and presided over the 13th ‘Five-year’ National Key R&D Program; National Science-technology Support Plan; The National Natural Science Foundation of China; The Natural Science Foundation of Zhejiang province; Science and Technology Project of Zhejiang Province; Enterprise-funded latitudinal research projects.

Dr. Shan Yang is a distinguished food engineering expert and Academician of the Chinese Academy of Engineering. He currently serves as the Director of the Academic Committee at the Hunan Academy of Agricultural Sciences and Director of the Dongting Laboratory. Specializing in food processing and quality safety, Shan leads key national innovation teams. His achievements include winning two National Science and Technology Progress Awards and the Guanghua Engineering Science and Technology Prize. He has authored six books, published 216 papers (including in Nature), and holds 39 invention patents. His work has been instrumental in establishing international food standards and boosting exports to global markets. Through industrial application, his research has made significant contributions to China's poverty alleviation and rural revitalization, generating substantial economic and social value.