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FLAVONOIDS

Chemistry, Biochemistry

and Applications

FLAVONOIDS

Chemistry, Biochemistry

and Applications

Edited by

Øyvind M. Andersen

Kenneth R. Markham

Boca Raton London New York

A CRC title, part of the Taylor & Francis imprint, a member of the

Taylor & Francis Group, the academic division of T&F Informa plc.

Published in 2006 by

CRC Press

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10987654321

International Standard Book Number-10: 0-8493-2021-6 (Hardcover)

International Standard Book Number-13: 978-0-8493-2021-7 (Hardcover)

Library of Congress Card Number 2005048626

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Library of Congress Cataloging-in-Publication Data

Flavonoids : chemistry, biochemistry, and applications / edited by Øyvind M. Andersen and Kenneth R.

Markham.

p. cm.

Includes bibliographical references and index.

ISBN 0-8493-2021-6 (alk. paper)

1. Flavonoids. I. Andersen, Øyvind M. II. Markham, Kenneth R.

QP671.F52F53 2005

612’.01528--dc22

2005048626

Taylor & Francis Group

is the Academic Division of Informa plc.

Visit the Taylor & Francis Web site at

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Andersen and Markham / Flavonoids: Chemistry, Biochemistry, and Applications #2021_C000 Final Proof page 3 8.11.2005 9:11pm

Editors

Øyvind M. Andersen, a full professor of chemistry since 1993, has specialized in the chemistry

of natural compounds. Since 2002, he has been head of the Department of Chemistry,

University of Bergen, Norway. He received his Ph.D. degree in 1988

from the University of Bergen. He is author or coauthor of 100 journal

articles, seven book chapters, and five patents, and has supervised over

40 M.Sc. and Ph.D. students in the fields of anthocyanins and other

flavonoids. The activities of Dr. Andersen’s research group have led to

the establishment of several flavonoid-based companies. Most of his

research projects concentrate on structural elucidation of new com-

pounds, while others are methodology based and relate to NMR spec-

troscopy and various chromatographic techniques. Some of the projects

focus on anthocyanin properties with the objective of exploring their pharmaceutical poten-

tial and their use as colorants in food.

Kenneth R. Markham (Ken) has recently retired from his position as group leader and

distinguished scientist at Industrial Research Ltd., a New Zealand Crown Research Insti-

tute. Following completion of his B.Sc. and M.Sc. (Hons) at Victoria

University, Wellington, New Zealand, and his Ph.D. in chemistry

(University of Melbourne, Australia, 1963), he returned to Chemistry

Division, D.S.I.R., in Lower Hutt, New Zealand, to work on xanthone

chemistry. His interest in flavonoids began during a 2-year postdoctoral

with Professor Tom Mabry at the University of Texas at Austin (1965–

1967). The coauthored book The Systematic Identification of Flavo-

noids resulted from this interaction. On his return to New Zealand,

Dr. Markham established and led the ‘‘Natural Products’’ section,

predominantly devoted to the study of flavonoids with particular em-

phasis on the chemotaxonomy of New Zealand bryophytes, ferns, and gymnosperms. This

work was carried out in conjunction with both local botanists and colleagues at the University

of Saarbrucken (Professors Zinsmeister, Mues, and Geiger). In 1979, he worked as a visiting

scientist with Professor Jeffrey Harborne at the University of Reading. This again resulted in

the publication of a popular book, Techniques of Flavonoid Identification. Dr. Markham’s

flavonoid research continued at Industrial Research Ltd. and has led him into studies as

diverse as plant chemotaxonomy, plant evolution, plant UV protection, historical Antarctic

ozone levels, propolis and bee pollen bioactives, G.E. modification of flower color, and

subcellular chemistry, to name but a few. His work has been reported in some 280 publica-

tions, including 18 invited chapters and two books, and has been recognized over the years

through awards such as the Chemical Society’s Easterfield Medal, Fellowship of the Royal

Society of New Zealand, a Ministerial Award for Excellence in Scientific Research, and the

1999 Pergamon Phytochemical Prize.

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