Featured Article: The importance of flavonoids in tea

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Flavonoids are chemicals that contribute to the color, taste, aroma and general quality of brewed tea. This study looked at the effects of different light conditions on flavonoid metabolism in light-sensitive tea plants. The results suggest that reactive oxygen species scavenging and antioxidant properties of flavonoids help these tea plants survive high-intensity light.

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Aims and scope

BMC Plant Biology is an open access, peer-reviewed journal that considers articles on all aspects of plant biology, including molecular, cellular, tissue, organ and whole organism research.

Editor

  • Alison Cuff, BioMed Central

Section Editors

  • Z. Jeffrey Chen, University of Texas at Austin
  • Fabrizio Costa, Fondazione Edmund Mach
  • Grant Cramer, University of Nevada, Reno
  • Elizabeth Jean Finnegan, CSIRO
  • Pradeep Kachroo, University of Kentucky
  • Jim Leebens-Mack, University of Georgia
  • Chris Makaroff,  Miami University
  • Kay Schneitz, Technische Universität München
  • Astrid Wingler, University College Cork

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Portable Peer Review

The editors of BMC Plant Biology support initiatives that expedite the peer review process and are happy to consider manuscripts that have been reviewed in Peerage of Science. Please indicate in your cover letter if this applies to your manuscript.

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