PROCEDURE FOR INCREASING FLAVONOID CONTENTS AND PHENOLIC CONTENT SUBSTANCES IN PLANTS.

摘要

Procedure for the increase and qualitative modification of the content of flavonoids and substances of phenolic content in vine, cherry, plum, endrin, blueberry, strawberry, citrus fruits, papaya, Lombard, broccoli, Brussels sprouts, green cabbage, carrots, parsley, celery , onion, garlic, tea, coffee, cocoa, mate, hops, soy, rape, oats, wheat, rye, Aronia melanocarpa or Ginkgo biloba, characterized in that the plants are treated with an acylcyclohexadione of the formula I ** FORMULA ** representing R hydrogen or an alkyl group with 1 to 6 carbon atoms, and R ¿alkyl with 1 to 6 carbon atoms or cycloalkyl with 3 to 6 carbon atoms, or an appropriate salt of I.