Background: Cancer is one of the critical, challenging problems in a clinical setting among non-infectious diseases and poses considerable burden to community for its highest fatalities associated morbidities. Immunotherapy has paid much attention curbing cancer protecting against advanced metastasis. Nutritional sources have been well known their anticancer properties centuries, although they ...

Red leaf color is an attractive trait of Malus families, including crabapple (Malus spp.); however, little is known about the molecular mechanisms that regulate the coloration. Dihydroflavonols are intermediates in the production of both colored anthocyanins and colorless flavonols, and this current study focused on the gene expression balance involved in the relative accumulation of these comp...

Four Chinese pomegranate (Punica granatum L.) cultivars were analyzed for their individual flavonols and flavones (in fruit peel extracts) using High Performance Liquid Chromatography (HPLC), with changes in flavonols and flavones as occurring during fruit development. The results revealed the presence of kaempferol, quercetin, myricetin, luteolin, and apigenin in all the four cultivars. In add...

3-Hydroxyflavonate-diphenyltin(IV) chloride (Ph(2)Sn(Ofl)Cl) was prepared and characterized structurally by single crystal X-ray diffraction. The compound possesses high fluorescence (λ(max) 464 nm with excitation at 400 nm) in neutral aqueous solutions containing 5 mM cetyltrimethylammonium chloride and does not lose the flavonol ligand even at high dilution. The fluorescence is selectively qu...

Flavonoids are secondary metabolites known to modulate plant growth and development. A primary function of flavonols, a subgroup of flavonoids, is thought to be the modification of auxin fluxes in the plant. Flavonols in the cell are glycosylated, and the repressor of lrx1 (rol1) mutants of Arabidopsis thaliana, affected in rhamnose biosynthesis, have a modified flavonol glycosylation profile. ...

Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste compounds in tea (Camellia sinensis). The mechanism involved in the formation of these metabolites remains unknown in tea plants. In this paper, 178 UGT genes (CsUGTs) were identified inC. sinensis based on an analysis of tea transcriptome data. Phylogenetic analysis revealed that 132 of these genes were clust...