publication . Other literature type . Article . 2002

Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships

Anthony R. Tagliaferro; Dennis J. Bobilya; Kelly E. Heim;
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  • Published: 01 Oct 2002
  • Publisher: Elsevier BV
Abstract
Flavonoids are a class of secondary plant phenolics with significant antioxidant and chelating properties. In the human diet, they are most concentrated in fruits, vegetables, wines, teas and cocoa. Their cardioprotective effects stem from the ability to inhibit lipid peroxidation, chelate redox-active metals, and attenuate other processes involving reactive oxygen species. Flavonoids occur in foods primarily as glycosides and polymers that are degraded to variable extents in the digestive tract. Although metabolism of these compounds remains elusive, enteric absorption occurs sufficiently to reduce plasma indices of oxidant status. The propensity of a flavonoid...
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Medical Subject Headings: food and beverages
free text keywords: Nutrition and Dietetics, Clinical Biochemistry, Biochemistry, Molecular Biology, Endocrinology, Diabetes and Metabolism, Lipid peroxidation, chemistry.chemical_compound, chemistry, Polyphenol, Reactive oxygen species, chemistry.chemical_classification, Flavan, Chelating Activity, Antioxidant, medicine.medical_treatment, medicine, Structure–activity relationship, Organic chemistry, Flavonoid
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