Journal ArticleDOI
Flavonoids in Food and Their Health Benefits
Lihu Yao,Yueming Jiang,John Shi,Francisco A. Tomás-Barberán,Nivedita Datta,Riantong Singanusong,Chen Ss +6 more
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TLDR
The current advances in flavonoids in food is reviewed, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.Abstract:
There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. As occurrence of flavonoids is directly associated with human daily dietary intake of antioxidants, it is important to evaluate flavonoid sources in food. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of existence of flavonoids from various food sources, the diversity of dietary culture, and the occurrence of a large amount of flavonoids itself in nature. Nevertheless, research on the health aspects of flavonoids for humans is expanding rapidly. Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some flavonoids exhibit potential for anti-human immunodeficiency virus functions. As such research progresses. further achievements will undoubtedly lead to a new era of flavonoids in either foods or pharmaceutical supplements. Accordingly, an appropriate model for a precise assessment of intake of flavonoids needs to be developed. Most recent research has focused on the health aspects of flavonoids from food sources for humans. This paper reviews the current advances in flavonoids in food, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.read more
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Chemistry and Biological Activities of Flavonoids: An Overview
Shashank Kumar,Abhay K. Pandey +1 more
TL;DR: The structural features of flavonoids, their beneficial roles in human health, and significance in plants as well as their microbial production are highlighted.
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
Journal ArticleDOI
Thermochemistry of Proton-Coupled Electron Transfer Reagents and its Implications
TL;DR: This issue discusses proton-coupled electron transfer or PCET processes, which are central to a great many chemical and biochemical processes, from biological catalysis and energy transduction, to bulk industrial chemical processes, to new approaches to solar energy conversion.
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Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes.
TL;DR: The latest studies strongly suggest that dietary polyphenols can stimulate antioxidant transcription and detoxification defense systems through AREs present in the promoter regions of many of the genes inducible by oxidative and chemical stress.
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Citrus Flavonoids: molecular structure, biological activity and nutritional properties: a review
TL;DR: The present review summarizes the existing bibliography on biological and pharmacological studies of Citrus flavonoids, both in vitro and in vivo, and suggests that dietary flavonoid intakes may help to supplement the body antioxidant defences against free radicals.
References
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Structure-antioxidant activity relationships of flavonoids and phenolic acids
TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
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Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.
TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.
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Antioxidant properties of phenolic compounds
TL;DR: It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols.
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Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
TL;DR: An overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, is offered, as well as a brief description of the chemistry ofpolyphenols and their occurrence in plant foods.
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Flavonoids: a review of probable mechanisms of action and potential applications
Robert J. Nijveldt,Els Van Nood,Danny E. C. van Hoorn,Petra G. Boelens,Klaske van Norren,Paul A. M. van Leeuwen +5 more
TL;DR: The aim of this review, a summary of the putative biological actions of flavonoids, was to obtain a further understanding of the reported beneficial health effects of these substances.