“…According to the degree of oxidation and saturation of the central pyran ring, flavonoids are classified into many subgroups, such as chalcones, flavones, flavonols, flavandiols, anthocyanins, and proanthocyanidins (Winkel-Shirley, 2001). Flavonoids possess significant and diverse biological functions, including protection against UV radiation, defense against phytopathogens and herbivores, regulation of auxin transport, and signaling between plants and microbes, and, importantly, they are major pigments for flowers, fruits, seeds, and leaves (Stafford, 1991;Mol et al, 1998;Winkel-Shirley, 2002;Bradshaw & Schemske, 2003;Koskela et al, 2011;Ferreyra et al, 2012;Jaakola, 2013).…”