Prenylated flavonoids in food

Prenylflavonoids, which are also often referred to as prenylated flavonoids, are one of the classes of naturally occurring flavonoids that are widely distributed in plants. They possess at least one prenyl group on the flavonoid skeleton and have various reported bioactivities. Several prenylated flavonoids have been reported from edible plant species, such as H. lupulus, G. glabra, M. alba, A. heterophyllus, G. max, etc., and their efficacy for promoting human health has been discussed by mainly investigating their bioactivities. This chapter summarizes the bioactivities, bioavailabilities, and metabolism of the prenylated flavonoids from H. lupulus, G. glabra, M. alba, A. heterophyllus, and G. max, as well as their safety, application in foods, and some restrictions.