Dear Colleagues,

Today, the interest of the pharmaceutic, cosmetic, food, and/or nutraceutic industrial sectors for natural products of plant origin is undeniable. Flavonoids are widespread polyphenols that constitute a major class of plant specialized metabolites which are well known for their antioxidant properties. They are found in almost all fruits and vegetables consumed by humans. Since their first description by Albert Szent-Györgyi (Nobel Prize in 1937), more than 6000 different structures have been described. Flavonoids are pigments responsible for the coloring of flowers, fruits, and leaves and can be used as natural dyes. Present in the leaf cuticle and in the leaf epidermal cells, flavonoids are likely to ensure the protection of tissues against the harmful effects of UV radiation and can also be used as natural UV filters. Flavonoids are also partially responsible for the sensory (such as astringency and bitterness), antioxidant, as well as nutritional qualities of plant foods. Many health promoting activities, linked to their antioxidant, enzyme inhibition and/or metals complexation properties, have been described in the literature. Flavonoids have been reported to decrease the risk of cardiovascular disease, reduce the risk of cancer, stimulate the immune system, reduce allergic reactions, protect against bacteria and viruses, etc. As a result, many approaches have been explored to improve the production of these biologically active compounds. Green, efficient, and sustainable methods have been designed for their extraction. Plant biotechnologies also offer an attractive alternative for the cost-efficient production of these valuable biologically active ingredients. The present Special Issue is dedicated to the current uses and future trends for the industrial applications of flavonoids in the pharmaceutic, cosmetic, food, and/or nutraceutic industrial sectors. Research papers and reviews dealing with their biological activities and mechanisms of action in relation with human health and other applications, their extraction and analysis in plants, foods and biological samples, and their production using biotechnology approaches are welcome.

Dr. Christophe Hano
Dr. Duangjai Tungmunnithum
Guest Editors

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• Flavonoids
• Pharmaceuticals
• Cosmeceuticals
• Food ingredients
• Nutraceutical
• Human health
• Antioxidant
• Green extraction
• Green biotechnology
• Mechanisms of action
• Biological activities