This book details the new analytical techniques scientists use to achieve an improved understanding of flavonoid structures and functions, advances in the genetic manipulation of the flavonoid pathway, and the discovery of many new flavonoids. The book indicates which techniques are best suited for the isolation and structure determination of flavonoids and whether they are novel. While explaining how to evaluate the flavonoid content in food and beverages, the book reveals the biotechnological advances that have allowed nutritionists and plant physiologists to assess the possible effects of flavonoids in various tissues and organs. It also explores the role of flavonoids in agricultural applications.