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Prenylated flavonoids in foods and their applications on cancer prevention

Lingrong Wen1, Ting Zhou1,2, Yueming Jiang1,3,2

  • 1Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China.

Critical Reviews in Food Science and Nutrition
|February 5, 2021
PubMed

Keywords:
Bioactivityfood resourcefunctional foodsheterologous biosynthesisprenylflavonoids

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