Flavonoids in Food and Their Health Benefits
By L. Yao, Yue-ming Jiang, John Shi, F. Tomás-Barberán, N. Datta, R. Singanusong, S. S. Chen. Plant foods for human nutrition, 2004
1,553 citations recorded by the source corpus.
Subfields: Biochemistry, Endocrinology, Diabetes and Metabolism, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/dadd12956a684202ac0ee6b7d599434a1a50fee2
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In Biochemistry
In Endocrinology, Diabetes and Metabolism
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Citations in the corpus
- Chemistry and Biological Activities of Flavonoids: An Overview (2013, background): “Flavonoids in food are generally responsible for colour, taste, prevention of fat oxidation, and protection of vitamins and enzymes [46].”
- Secondary metabolites and their multidimensional prospective in plant life (2017, neutral): “At cellular level the action of alkaloids is quite variable, some effect nervous system, some effect protein synthesis, other affect membrane transport and enzyme activities [83] .”
- Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, result): “These kinds of correlations between the floral source and flavonoid quantity were also reported by a previous study.([22]) In the current study, apigenin and chrysin were observed to be the leading flavonoids in the honey samples from New Zealand and Spain, respectively.”
- Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “The views on the significance of phenolic compounds were gradually modified in the nineties, and today they are recognized as a component which may possess certain problems during processing but, nevertheless, offers many health benefits and are vital in nutrition [4, 6, 33, 52, 53].”
- Current Approaches for Enhanced Expression of Secondary Metabolites as Bioactive Compounds in Plants for Agronomic and Human Health Purposes – a Review (2013, background): “The most important fl avonoids include fl avonols (quercetin, kaempferol, and isorhamnetin) present in onions, leeks, endives, and broccoli; and fl avones (apigenin, luteolin, and chrysoeriol) present in parsley, thyme, and celery [Yao et al., 2004; Hounsome et al., 2008].”
- Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes. (2005, background): “[15] Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Datta N,”
- Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) (2013, neutral): “tory, anti-mutation and anti-cancer properties [19].”