Fecha de publicación: 26/10/2024 Fuente: PubMed "agrofood sustainability" Food Chem. 2025 Feb 1;464(Pt 2):141754. doi: 10.1016/j.foodchem.2024.141754. Epub 2024 Oct 26.ABSTRACTFlavonoids are found ubiquitous in dietary sources with potential antioxidant properties, and have received widespread attention for their health benefits. Nuts, rich in flavonoids, are popular among consumers for their crunchy flavor and nutritious content. The review summarizes studies pertaining to the diverse types and distribution of flavonoids in nuts, their potential health benefits, as well as management strategies for flavonoids accumulation and enhancement across the whole agro-food chain, including the selection of nut varieties, the suitable growing conditions, the optimal harvesting period of nuts, and appropriate post-harvest measures, such as chemical conditioning, ideal storage conditions, and post-harvest processing methods. Furthermore, associated metabolic pathways, and applied metabolic engineering to improve flavonoids´ levels in nuts are described. This review examines the application of flavonoids biofortification in nuts across the agro-food chain, exploring its potential for sustainable development in the nut flavonoids industry, and emphasizing its importance for people's diet and health.PMID:39461312 | DOI:10.1016/j.foodchem.2024.141754