Non-nutritive plant-derived constituents - What are the evidence-based facts?;Sekundare pflanzenstoffe - Was ist beim menschen wissenschaftlich hinreichend gesichert?

Aktuelle Ernahrungsmedizin

Volumn 25, Issue 5, 2000, Pages 227-237

  Grossklaus, R ^a  

^a BgVV   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; PLANT EXTRACT;

ARTICLE; DIET SUPPLEMENTATION; DIET THERAPY; DRUG MARKETING; EVIDENCE BASED MEDICINE; FRUIT; HERBAL MEDICINE; NUTRITION; VEGETABLE;

EID: 0033791672     PISSN: 03410501     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (131)

1. Human serum carotenoid concentrations are related to physiologic and lifestyle factors
2. D-A-CH-Referenzwerte fur die nahrstoffzufuhr. 1.
3. Dietary fiber and the risk of colorectal cancer and adenoma in women
4. Nuts and their bioactive constituents: Effects on serum lipids and other factors that affect disease risk
5. Food and phytochemicals, magic bullets and measurement error: A commentary
6. Optimal nutrition: Fibre and phytochemicals
7. 1st Die mediterrane ernahrung eine empfehlenswerte ernahrungsweise?
8. Relation of vegetable, fruit, and grain consumption to colorectal adenomatous polyps
9. Antiinflammatory and superoxide radical scavenging activities of a procyanidins containing abstract from the bark of Pinus pinaster Sol and its fractions
10. Anti-thyroid isoflavones from soybean. Isolation, characterization, and mechanisms of action
11. Dietary flavonoids protect human colonocyte DNA from oxidative attack in vitro
12. Methods for assessing the biological effects of specific plant components
13. Quercetin and the mutagenicity of wines
14. Oxidative stress, nutrition and health. Experimental strategies for optimization of nutritional antioxidant intake in humans
15. Effects of carotenoids on human immune function
16. Effects of flavonoids quercetin and apigenin on homeostasis in healthy volunteers: Results from an in vitro and a dietary supplement study
17. Effects of selected flavonoids on cell proliferation, differentiation and apoptosis in the human intestinal epithelial cell lines HYP-29 and CACO-2
18. Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects
19. Genetic toxicology of flavonoids: The role of metabolic conditions in the induction of reverse mution, SOS functions and sister-chromatid exchanges
20. Interactions of flavonoids, trace metals, and oxygen: Nuclear DNA damage and lipid peroxidation induced by myricetin
21. Phytoestrogens: Potential endocrine disruptors in males
22. Dietary isoflavones: Biological effects and relevance to human health
23. Chemical features of flavonols affecting their genotoxicity. Potential implications in their use as therapeutical agents
24. Quercetin in our diet: From potent mutagen to probable anticarcinogen
25. Effect of phytochemicals on cytochrome P450-linked alkoxyresorufin O-dealkylase activity
26. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease
27. Phenol antioxidant index: Comparative antioxidant effectiveness of red and white wines
28. Procyanidins extracted from Pinus Maritima (pycnogenol®): Scavengers of free radical species and modulators of nitrogen monooxide metabolism in activated murine raw 264.7 macrophages
29. Inhibitory effect of jasmine green tea epicatechin isomers on LDL-oxidation
30. Functional food - Lebensmittel oder arzneimittel?
31. Functional foods and health promotion
32. Schutz des verbrauchers vor ungesicherten wirkungsangaben bei lebensmitteln
33. Functional foods: Health boon or quackery?
34. Flavonole, flavone und anthocyane als naturliche antioxidantien der nahrung und ihre mogliche rolle bei der pravention chronischer erkrankungen
35. The influence of high pressure processing on antimutagenic activities of fruit and vegetable juice
36. Broccoli sprouts in cancer prevention
37. Role of lycopene as antioxidant in the prevention of chronic diseases. A review
38. Gesundheitliche bedeutung sekundarer pflanzenstoffe
39. Urinary metabolites of flavonoids and hydroxycinnamic acids in humans after application of a crude extract from Equisetum arvense
40. Bioavailability and health effects of dietary flavonols in man
41. The bioavailability of non-nutrient plant factors: Dietary flavonoids and phytooestrogens
42. Aktueller kenntnisstand zum metabolismus von flavonoiden. I. Resorption und metabolismus von flavonolen
43. Aktueller kenntnisstand zum metabolismus von flavonoiden. II. Resorption und metabolismus von flavonen, flavanonen, flavanen, proanthocyanidinen und isoflavonoiden
44. Bioavailability, metabolism and physiological impact of 4-oxoflavonoids
45. Bioavailability of quercetin-3-glucoside and quercetin-4'-glucoside do not differ in humans
46. Dietary intake and bioavailability of polyphenols
47. Role of medicinal plants, herbs, and spices in protecting human health
48. Phytonutrients role in metabolism: Effects on resistance to degenerative processes
49. Functional food science in Europe
50. Health effects of vegetables and fruit: Assessing mechanisms of action in human experimental studies
51. The potential role of lycopene for human health
52. Carotinoide naturlichen ursprungs: Wichtige physiologische modulatoren, mehr als nur provitamin A
53. Biological activities of natural and synthetic carotenoids: Induction of gap junctional communication and singlet oxygen quenching
54. Modulation of human T-lymphocyte functions by the consumption of carotenoid-rich vegetables
55. Phytooestrogens: Epidemiology and possible role in cancer protection
56. Prevention and therapy of cancer by dietary monoterpenes
57. Chemoprevention of cancer by isothiocyanates, modifiers of carcinogen metabolism
58. Anticarcinogenic factors in plant foods: A new class of nutrients?
59. Progress in cancer chemoprevention: Development of diet-derived chemopreventive agents
60. Dietary phytoestrogens
61. Glucosinolates and glucosinolate derivatives: Implications for protection against chemical carcinogenesis
62. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
63. Bioactive ingredients: Antioxidants and polyphenols in tea
64. Gesamtphenolgehalt und antioxidative kapazitat handelsublicher getranke
65. Die tagliche aufnahme von carotinoiden (carotine und xanthophylle) aus gesamtnahrungsproben und die carotinoidgehalte ausgewahlter gemuse- und obstarten
66. Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
67. A prospective study of carotenoid intake and risk of cataract extraction in US men
68. A prospective study of carotenoid and vitamin A intakes and risk of cataract extraction in US women
69. Parsley, polyphenols and nutritional antioxidants
70. Lack of effect of long-term supplementation with beta carotene on the incidence of malignant neoplasms and cardiovascular disease
71. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly Study
72. Minor dietary factors in relation to coronary heart disease - Flavonoids, isoflavones and boron
73. Optimization of nutrition: Polyphenols and vascular protection
74. Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status
75. β-Carotene and lung cancer: A case study
76. Procarcinogenic and anticarcinogenic effects of β-Carotene
77. Toxicity and carcinogenicity studies of quercetin, a natural component of foods
78. Carcinogenicity examination of quercetin and rutin in ACl rats
79. Carcinogenicity test of quercetin and kaempferol in rats by oral administration
80. Lack of carcinogenicity of quercetin in F344/DuCrj rats
81. Dietary flavonoids and the MLL gene: A pathway to infant leukemia?
82. Dietary flavonoids induce cleavage in the MLL gene and may contribute to infant leukemia
83. Directly toxic effects of plant chemicals which may occur in human and animal foods
84. Einfluss von thiocyanat auf die schilddruse in hinblick auf empfehlungen fur eine thiocyanatreiche ernahrung
85. The phytoestrogen congeners of alcoholic beverages: Current status
86. Dietary estrogens: A balance of risks and benefits
87. Potential endocrine-modulating effects of various phytoestrogens in the diet
88. Naturliche pflanzeninhaltsstoffe mit wirkung auf das hormonsystem
89. Phytoestrogens: Toxicology and regulatory recommendations
90. The phytoestrogens present in de-ethanolized bourbon are biologically active: A preliminary study in a post-menopausal women
91. Potential adverse effects of phytoestrogens
92. Side effects of flavonoids in medical practice
93. Flavonoid-induced acute nephropathy
94. The effects of diet, aging and disease-states on presystemic elimination and oral drug bioavailability in humans
95. Food of new biotechnology vs traditional products: Microbiological aspects. Biotechnology can lead to improved foods and ingredients, but its effects on food safety must be evaluated
96. Are antioxidants at an awkward age?
97. Plasma concentrations and urinary excretion of the antioxidant flavonols quercetin and kaempferol as biomarkers for dietary intake
98. Establishing the significance and optimal intake of dietary antioxidants: The biomarker concept
99. Nutrition chemoprevention of gastrointestinal cancers: A critical review
100. Meta-analyses of clinical trials
101. Recent therapeutic advances of catechol derivatives
102. Structure and chemical properties of the condensed tannins
103. Differential distribution of ferulic acid to the majorplasma constituents in relation to its potential as an antioxidant
104. Structure of procyanidin oligomers isolated from grape seeds in relation to some of their chemical properties
105. Antioxidant activity and biologic properties of a procyanidinrich extract from pine (Pinus maritima) bark, pycnogenol
106. The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants
107. Functional food sciences and defence against reactive oxidation species
108. Applications of antioxidants in physiologically functional foods: Safety aspects
109. Research issues in evaluating 'functional foods'
110. Defining food components as new nutrients
111. Why drinking green tea could prevent cancer
112. Tumorentstehung - Hemmende und fordernde effekte von ernahrungsfaktoren
113. Lycopene and myocardial infarction risk in the EURAMIC study
114. Retinoids and carotenoids as inhibitors of carcinogenesis and inducers of cell-cell communication
115. Report from the Swedish council on technology assessment in health care (SBU). Literature searching and evidence interpretation for assessing health care practices
116. Phase I and pharmacokinetic study of D-limonene in patients with advanced cancer. Cancer Research Campaign Phase I/II Clinical Trials Committee
117. Kritische wertung als diat propagierter ernahrungsformen
118. A proposal for the establishment of scientific criteria for health claims for functional foods
119. Scientific concepts of functional foods in Europa: Consensus document
120. No effect of supplementation with vitamin E, ascorbic acid, or coenzyme Q10 on oxidative DNA damage estimated by 8-oxo-7,8-dihydro-2'-deoxyguanosine excretion in smokers
121. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands
122. Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study