Abstract
Biosynthesis of flavonoid compounds is one of the most studied plant metabolic pathways. Researchers’ attention to the biochemical, physiological and genetic aspects of the flavonoid biosynthesis is associated primarily with a wide range of their biological properties. In addition, a genetic system for the flavonoid biosynthesis is an excellent genetic model. The recent development of molecular and genomics methods has led to considerable progress in understanding the molecular-genetic basis of the flavonoid biosynthesis in bread wheat (Triticum aestivum L.). This article provides a brief review of the structural and functional organization of genes involved in the flavonoid biosynthesis in wheat and its relatives.
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