Glycosylation, esterification and polymerization of flavonoids and hydroxycinnamates: effects on antioxidant properties.

Basic life sciences

Volumn 66, Issue , 1999, Pages 483-494

  Williamson, G ^a   Plumb, G W ^a   Garcia Conesa, M T ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; COUMARIC ACID; ESTER; FLAVONOID;

ANIMAL; CHEMICAL STRUCTURE; CHEMISTRY; CONFORMATION; DRUG EFFECT; GLYCOSYLATION; HUMAN; LIPID PEROXIDATION; REVIEW;

ANIMALS; ANTIOXIDANTS; COUMARIC ACIDS; ESTERS; FLAVONOIDS; GLYCOSYLATION; HUMANS; LIPID PEROXIDATION; MOLECULAR CONFORMATION; MOLECULAR STRUCTURE;

MLCS; MLOWN;

EID: 0033291451     PISSN: 00905542     EISSN: None     Source Type: Journal    
DOI: 10.1007/978-1-4615-4139-4_26     Document Type: Review

References (37)