a Institute of Advanced Chemistry of Catalonia (IQAC) , Spanish National Research Council (CSIC) , Jordi Girona 18-26 , E-08034 , Barcelona , Spain.
Crit Rev Food Sci Nutr. 2014;54(8):1050-62. doi: 10.1080/10408398.2011.624283.
Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant effects. While the flavonoid content and composition profile clearly reflect the genetic background of the cultivar, environmental conditions and agronomic practices are also determinants for the composition of crops at harvest. Considerable research has been directed toward understanding the nature of polyphenols in different products and the factors influencing their accumulation. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to product quality, and recent research on the impacts of environmental factors and cultural practices on flavonoid content in onions, highlighting how this knowledge may be used to modulate their polyphenolic composition at harvest or during post-harvest handling.
类黄酮是一大类具有抗氧化作用的多酚化合物。虽然类黄酮的含量和组成谱清楚地反映了品种的遗传背景，但环境条件和农业实践也是收获时作物组成的决定因素。大量的研究致力于了解不同产品中多酚的性质以及影响其积累的因素。本综述考察了类黄酮作为一类化合物，它们在植物中的作用，它们对产品质量的贡献，以及最近关于环境因素和文化实践对洋葱类黄酮含量的影响的研究，强调了如何利用这些知识来调节它们在收获或收获后处理过程中的多酚组成。
