Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.

By Kelly E Heim, A. R. Tagliaferro, D. Bobilya. Journal of Nutritional Biochemistry, 2002

4,013 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/d907adcb91056cf87ddb1560874403d203a47057

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In Biochemistry

1. S. Cha-um
2. A. Szajdek
3. Yanbo Zhang
4. Wu-yang Huang
5. E. Borowska
6. Yi-Zhong Cai
7. A. Fischer

In Organic Chemistry

1. Iqra Sadaf
2. A. Szajdek
3. E. Borowska
4. Yi-Zhong Cai

In Plant Science

1. S. Cha-um
2. Kanokporn Sompornpailin
3. Iqra Sadaf
4. B. Xing
5. R. Beckett
6. S. Lüthje
7. A. Mika
8. F. Minibayeva

Citations in the corpus

• Prediction of red plum juice permeate flux during membrane processing with ANN optimized using RSM (2014, background): “The nutritional importance of red plum is mainly due to its phenolic compounds, such as flavonoids and phenolic acid, which reduce the risk of oxidative damage and counteract different types of cancer (Collins and Harrington, 2002; Heim et al., 2002; Kim et al., 2003).”
• Toxicity of lead: A review with recent updates (2012, background): “Another structural feature that contributes to the anti-oxidative nature is the presence of 2, 3 double bond in conjugation with a 4-oxo group in the C-ring (Heim et al., 2002; Ng et al., 2000; Dugas et al., 2000).”
• Possible functions of extracellular peroxidases in stress-induced generation and detoxification of active oxygen species (2004, background): “Their effects stem from the ability to inhibit lipid peroxidation, chelate redox-active metals, and attenuate other processes involving AOS (Bors et al., 1990, 1994; Yamazki, 1996; Heim et al., 2002).”
• Effect of fermentation on the antioxidant activity in plant-based foods. (2014, background): “For example, luteolin and quercetin aglycones significantly exceeded their 3-,40- and 7-Oglucosides in retarding the accumulation of hydroperoxides in membrane bilayers, but a 40-sugar was more suppressive than 3- or 7-substitution (Heim et al., 2002).”
• Antioxidant and prooxidant properties of flavonoids. (2011, background): “of the B-ring, and antiradical activity has been described [33,85,86].”
• Role of natural antioxidants for the control of coccidiosis in poultry. (2013, background): “Flavonoids having multiple hydroxyl groups also act as pro-oxidants (Heim et al., 2002; Miguel, 2010).”
• Natural Phenolic Compounds From Medicinal Herbs and Dietary Plants: Potential Use for Cancer Prevention (2009, background): “Further, these antioxidant activities are related to the structures of phenolic compounds, generally depending on the number and positions of hydroxyl groups and glycosylation or other substituents (31,34).”