Flavonols, flavones and anthocyanins as native antioxidants of food and their possible role in the prevention of chronic diseases;Flavonole, flavone und anthocyane als naturliche antioxidantien der nahrung und ihre mogliche rolle bei der pravention chronischer erkrankungen

Zeitschrift fur Ernahrungswissenschaft

Volumn 37, Issue 2, 1998, Pages 147-163

  Bohm H ^a   Boeing, H ^a   Hempel, J ^a   Raab, B ^a   Kroke, A ^a  

^a GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

Anthocyanins; Antioxidative effects; Bioavailability; Flavones; Flavonoids; Flavonols; Prevention

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVANOL DERIVATIVE; FLAVONE; FLAVONE DERIVATIVE;

CANCER RISK; CHRONIC DISEASE; FOOD COMPOSITION; FRUIT; GERMANY; HEART INFARCTION; OXIDATIVE STRESS; REVIEW; VEGETABLE;

ANTHOCYANINS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CHRONIC DISEASE; DIET; FLAVONOIDS; HEALTH STATUS; HUMANS; NEOPLASMS; RISK FACTORS;

CAMELLIA SINENSIS;

EID: 54749157343     PISSN: 0044264X     EISSN: None     Source Type: Journal    
DOI: 10.1007/PL00007376     Document Type: Review

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