chapter 1 CH 1 Separation and Quantification of Flavonoids -- chapter 2 CH 2 Spectroscopic Techniques Applied to Flavonoids -- chapter 3 CH 3 Molecular Biology and Biotechnology of Flavonoid Biosynthesis -- chapter 4 CH 4 Flavonoids in Foods -- chapter 5 CH 5 Flavonoids in Wine -- chapter 6 CH 6 Dietary Flavonoids and Health — Broadening the Perspective -- chapter 7 CH 7 Isoflavonoids and Human Health -- chapter 8 CH 8 Flavonoid Functions in Plants -- chapter 9 CH 9 Flavonoid–Protein Interactions -- chapter 10 CH 10 The Anthocyanins -- chapter 11 CH 11 Flavans and Proanthocyanidins -- chapter 12 CH 12 Flavones and Flavonols -- chapter 13 CH 13 Flavone and Flavonol O-Glycosides -- chapter 14 CH 14 C-Glycosylflavonoids -- chapter CH 15 Flavanones and Dihydroflavonols -- chapter 16 CH 16 Chalcones, Dihydrochalcones, and Aurones -- chapter 17 CH 17 Bi-, Tri-, Tetra-, Penta-, and Hexaflavonoids.