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The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition
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2015
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NutritionNutraceutical IngredientPolyphenolicsOxidative StressFood ChemistryBioactive CompoundsFlavonoids DiscussesToxicologyPublic HealthPhytochemicalSemi-essential Food ComponentsFood Bioactive CompoundBiochemistryMetabolomicsA ClassFood FlavonoidsPharmacologyFood ComponentFood FunctionBody Cell IntegrityHuman NutritionMetabolismMedicine
We have labeled abstract lines: 1. [Purpose, Mechanism] "Abstract: A review of flavonoids discusses their chemistry, the fate of food flavonoids, (in the gastrointestinal tract) and their nutritional effects." 2. [Background] "These materials are comprised of flavanones, flavones, flavonols, flavandiols, catechins, and flavylium compounds." 3. [Mechanism] "The antioxidant activity of food flavonoids is described and discussed, as well as their metal-chelating capacity and its effect on the activity of enzyme and membrane function." 4. [Background] "Vegetable foods rich in flavonoids are marked by an unusual stability of their Vitamin C content." 5.
Abstract: A review of flavonoids discusses their chemistry, the fate of food flavonoids, (in the gastrointestinal tract) and their nutritional effects. These materials are comprised of flavanones, flavones, flavonols, flavandiols, catechins, and flavylium compounds. The antioxidant activity of food flavonoids is described and discussed, as well as their metal-chelating capacity and its effect on the activity of enzyme and membrane function. Vegetable foods rich in flavonoids are marked by an unusual stability of their Vitamin C content. The antibiotic and/or bacteriostatic effects of flavonoids are discussed, as well as their contribution to both the maintenance of body cell integrity and defense against malignant degeneration (via an anti-carcinogenic activity). (wz)