Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones

Shiming Li, Min Hsiung Pan, Chih Yu Lo, Di Tan, Yu Wang, Fereidoon Shahidi, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

166 Scopus citations


Polymethoxyflavones (PMFs) and hydroxylated polymethoxyflavones exist exclusively in citrus genus, especially in the citrus peels which have been used as herbal medicine for several diseases for thousands of years. In this review, the natural occurrence, isolation and separation of PMFs; synthetic scheme of hydroxylated PMF preparation, especially the reaction mechanism of preparation of 5-hydroxylated PMFs; biotransformation and metabolic fate of PMFs; the preliminary study on PMF bioavailability and the close relationship among solubility, permeability, absorption and oral bioavailability are summarized. The published bioactivity data on anti-inflammatory, anti-cancer and anti-atherogenic properties of PMFs have also been detailed along with a report of new findings of hydroxylated PMFs and their potent biological activities.

Original languageEnglish (US)
Pages (from-to)2-12
Number of pages11
JournalJournal of Functional Foods
Issue number1
StatePublished - Jan 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics


  • Absorption
  • Anti-atherogenic properties
  • Anti-cancer
  • Anti-inflammatory
  • Bioavailability
  • Hydroxylated polymethoxyflavones
  • Permeability
  • Polymethoxyflavones
  • Solubility

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