Results 371 to 380 of about 479,337 (405)
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Current Medicinal Chemistry, 2001
In order to ascertain the role of dietary flavonoids as antioxidants in vivo it is necessary to understand the chemical nature of the absorbed forms in the circulation in vivo and how the multiplicity of research findings in vitro reflect the bioactivity of flavonoids in vivo. Only when we gain adequate information on the circulating forms can we begin
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In order to ascertain the role of dietary flavonoids as antioxidants in vivo it is necessary to understand the chemical nature of the absorbed forms in the circulation in vivo and how the multiplicity of research findings in vitro reflect the bioactivity of flavonoids in vivo. Only when we gain adequate information on the circulating forms can we begin
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Enteric Disposition and Recycling of Flavonoids and Ginkgo Flavonoids
The Journal of Alternative and Complementary Medicine, 2003The objective of this study was to determine the intestinal and microbial disposition of flavonoids and how these disposition processes affect their enteric recycling.Studies were performed using a perfused rat intestinal model or using enrichment cultures and a pure isolate of Enterococcus avium (LY1).In the rat intestine, aglycones, such as quercetin
Yang Dai +4 more
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Advance on the Flavonoid C-glycosides and Health Benefits
Critical reviews in food science and nutrition, 2016The dietary flavonoids, especially their glycosides, are the most vital phytochemicals in diets and are of great general interest due to their diverse bioactivity.
Jianbo Xiao +3 more
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FLAVONOIDS AND FLAVONOID EVOLUTION IN FUCHSIA (ONAGRACEAE)
American Journal of Botany, 1986A comprehensive survey of 225 populations of 80 taxa of Fuchsia showed flavonol monoglycosides, especially quercetin and kaempferol 3‐O‐glucosides, to be ubiquitous in all species examined. Flavonol diglycosides are unusual, however, and occur in just eight species in five of the nine sections of the genus.
William J. Hahn +3 more
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2009
Flavonoids, the most abundant polyphenolic compounds in foods, can be classified into flavanols, flavones, flavonols, flavanones, isoflavones and anthocyanidins. They have been demonstrated to possess strong antioxidant and disease-preventing properties especially for various degenerative diseases such as cancers and cardiovascular diseases in in vitro
Yu Wang, Chi-Tang Ho
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Flavonoids, the most abundant polyphenolic compounds in foods, can be classified into flavanols, flavones, flavonols, flavanones, isoflavones and anthocyanidins. They have been demonstrated to possess strong antioxidant and disease-preventing properties especially for various degenerative diseases such as cancers and cardiovascular diseases in in vitro
Yu Wang, Chi-Tang Ho
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USDA'S FLAVONOID DATABASE: FLAVONOIDS IN FRUIT
Journal of the American Dietetic Association, 2003Learning outcome: To be able to identify rich sources of flavonoids in fruits. Flavonoids are biologically active compounds found in plants that have been associated with decreased risk of some age related and chronic diseases in humans. Food composition data from literature published around the world were evaluated to compile USDA’s Flavonoid Database
Alison L. Eldridge +9 more
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1993
A rapid and substantial progress to a broad understanding of flavonoid biosynthesis marked the previous reviews of this series of books (Hahlbrock and Grisebach, 1975; Ebel and Hahlbrock, 1982; Heller and Forkmann, 1988), and several other reviews have also appeared (Harborne, 1988; Zaprometov, 1989; Stafford, 1990).
Gert Forkmann, Werner Heller
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A rapid and substantial progress to a broad understanding of flavonoid biosynthesis marked the previous reviews of this series of books (Hahlbrock and Grisebach, 1975; Ebel and Hahlbrock, 1982; Heller and Forkmann, 1988), and several other reviews have also appeared (Harborne, 1988; Zaprometov, 1989; Stafford, 1990).
Gert Forkmann, Werner Heller
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Journal of Agricultural and Food Chemistry, 2018
In plants, flavonoids are important secondary metabolites that contribute to the nutritional quality of many foods. Apple is a popular and frequently consumed food because of its high flavonoid content.
Nan Wang +8 more
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In plants, flavonoids are important secondary metabolites that contribute to the nutritional quality of many foods. Apple is a popular and frequently consumed food because of its high flavonoid content.
Nan Wang +8 more
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Dietary flavonoid aglycones and their glycosides: Which show better biological significance?
Critical reviews in food science and nutrition, 2015The dietary flavonoids, especially their glycosides, are the most vital phytochemicals in diets and are of great general interest due to their diverse bioactivity.
Jianbo Xiao
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1982
It is the purpose of this chapter to discuss the five remaining flavonoid structural types, here collectively known as the minor flavonoids, chalcones, aurones, dihydrochalcones, flavanones and dihydroflavonols. In order to orientate the reader it should be mentioned that chalcones, aurones and dihydrochalcones were discussed in Chapter 9 of The ...
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It is the purpose of this chapter to discuss the five remaining flavonoid structural types, here collectively known as the minor flavonoids, chalcones, aurones, dihydrochalcones, flavanones and dihydroflavonols. In order to orientate the reader it should be mentioned that chalcones, aurones and dihydrochalcones were discussed in Chapter 9 of The ...
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