The flavanone structure is a tough act to swallow, synthetically speaking. Its the common skeleton for flavonoids and other compounds in plant-derived food and drink, such as red wine, dark chocolate, green tea, soy, milk thistle, kosam root, and citrus fruits, and are thought to have positive effects on health via anti-tumor and anti-inflammatory behavior.
A tasty approach to flavanoids…
Posted by David Bradley on Thursday, April 5th, 2007 at 3:01 am.
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