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Occurrence and analysis: analysis and identification of flavanoids inPractice; flavanoid-food composition tables; phenolic acids in fruits andvegetables; flavanoids in medicinal plants, natural products and herbs;occurrence and analysis ofproanthocyanidins in food. Characterization,Chemical and Biological Properties: synthesis of labelled flavanoids;characterization of the methylation sites of flavan-3-ols; proteinbinding-implications in biologtical systems; relationship betweentheantioxidant activity and phenolic composition of fruits and vegetables;effects of flavanoids on the oxidation of low density lipoproteins. Cellinteractions in vivo and in vitro: flavanoids and brain ageing - amultiplicity of effects; involvement ofsignalling processes in theneuroprotective effects of flavanoids against oxidative stress;mitochondrial activities of flavanoids; gingko biloba Egb761 inducesantioxidant gene expression of neuroactivity; pine bark extract andkeratinocyte geneexpression; cytoprotective effects of flavanoids againstoxidative stress-induced apoptosis; tea polyphenols, gene expression andchemoprevention. Adsorption, metabolism, bioavailability: metabolism offlavanoids in the small intestine andgastro-intestinal tract; understandingthe absorption of flavanoids through studies in cacoII cells; absorption ofquercetin glycosides; absorption of flavan-3-ols and the oligomericprocyanidins in vivo.