Flavonoids in food and their health benefits

Plant Foods for Human Nutrition

Volumn 59, Issue 3, 2004, Pages 113-122

  Yao, L H ^a,b   Jiang, Y M ^a   Shi, J ^b   Tomas Barberan F A ^c   Datta, N ^d   Singanusong, R ^e   Chen, S S ^f  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c RESEARCH GROUP ON QUALITY   (Spain)

^d UNIVERSITY OF QUEENSLAND   (Australia)

^e NARESUAN UNIVERSITY   (Thailand)

^f Imperial Flavours Inc   (Canada)

Author keywords

Dietary source; Flavonoid; Health benefit; Intake; Level; Structure

Indexed keywords

ANTIOXIDANT; FLAVONOID;

BIOAVAILABILITY; CHEMISTRY; CHRONIC DISEASE; HEALTH FOOD; HUMAN; NUTRITIONAL VALUE; REVIEW;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CHRONIC DISEASE; FLAVONOIDS; HEALTH FOOD; HUMANS; NUTRITIVE VALUE;

HUMAN IMMUNODEFICIENCY VIRUS;

EID: 12944254335     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-004-0049-7     Document Type: Review

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