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dc.contributor.authorYao, Liu H.-
dc.contributor.authorJiang, Y. M.-
dc.contributor.authorShi, J.-
dc.contributor.authorTomás Barberán, Francisco-
dc.contributor.authorDatta, Nivedita-
dc.contributor.authorSinganusong, Riantong-
dc.contributor.authorChen, S. S.-
dc.date.accessioned2009-10-22T08:40:22Z-
dc.date.available2009-10-22T08:40:22Z-
dc.date.issued2005-01-27-
dc.identifier.citationPlant Foods for Human Nutrition 59(3): 113-122 (2004)en_US
dc.identifier.issn0921-9668-
dc.identifier.urihttp://hdl.handle.net/10261/17911-
dc.description10 pages, 2 tables, 2 figures.-- Printed version published July 2004.en_US
dc.description.abstractThere 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.en_US
dc.description.sponsorshipThe authors thank the Rural Industries Research and Development Corporation (RIRDC, Australia) for financial support for this project and Department of Education, Science and Training (DEST, Australia) for providing an IPRS fund support.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsclosedAccessen_US
dc.subjectDietary sourceen_US
dc.subjectFlavonoiden_US
dc.subjectHealth benefiten_US
dc.subjectIntakeen_US
dc.subjectLevelen_US
dc.subjectStructureen_US
dc.titleFlavonoids in Food and Their Health Benefitsen_US
dc.typeartículoen_US
dc.identifier.doi10.1007/s11130-004-0049-7-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s11130-004-0049-7en_US
dc.identifier.e-issn1573-9104-
dc.contributor.funderRural Industries Research and Development Corporation (Australia)-
dc.contributor.funderAustralian Government-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000982es_ES
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