Flavonoids in foods: A review

Natural Product Communications

Volumn 10, Issue 3, 2015, Pages 521-528

  Terahara, Norihiko ^a  

^a MINAMI KYUSHU UNIVERSITY   (Japan)

Author keywords

Absorption; Acylated polyphenols; Antioxidatnt activity; Bioavailability; Flavonoids; Functionality; Living body modulating activity

Indexed keywords

ENZYME; FLAVONOID; POLYPHENOL; PROTEIN; RED VINEGAR; UNCLASSIFIED DRUG; VINEGAR;

ANTIOXIDANT ACTIVITY; BIOAVAILABILITY; CHEMICAL STRUCTURE; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GRAPE; INTESTINE ABSORPTION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN INTERACTION; RECEPTOR BINDING; REVIEW; TEA; CHEMISTRY; CLASSIFICATION; PLANT;

FLAVONOIDS; FOOD ANALYSIS; MOLECULAR STRUCTURE; PLANTS;

EID: 84930977524     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x1501000334     Document Type: Review

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