Modifications of dietary flavonoids towards improved bioactivity: An update on structure–activity relationship

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 4, 2018, Pages 513-527

  Chen, Lei ^a   Teng, Hui ^a   Xie, Zhenglu ^a   Cao, Hui ^b   Cheang, Wai San ^b   Skalicka Woniak, Krystyna ^c   Georgiev, Milen I ^d,e   Xiao, Jianbo ^b  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b University of Macau   (Macao)

^c MEDICAL UNIVERSITY OF LUBLIN   (Poland)

^d BULGARIAN ACADEMY OF SCIENCES   (Bulgaria)

^e CENTER OF PLANT SYSTEMS BIOLOGY AND BIOTECHNOLOGY   (Bulgaria)

Author keywords

Anti inflammation; bioavailability; flavonoids; glycosylation; hydroxylation; O methylation

Indexed keywords

ALKYLATION; BIOCHEMISTRY; CELL SIGNALING; DIAGNOSIS; DISEASES; GLYCOSYLATION; HYDROXYLATION; METHYLATION; PATHOLOGY;

ANTI-INFLAMMATION; ANTI-INFLAMMATORY ACTIVITY; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANT CAPACITY; BIOAVAILABILITY; CHRONIC INFLAMMATORY; INFLAMMATORY MEDIATORS; O-METHYLATION;

FLAVONOIDS;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOID; PHYTOCHEMICAL;

ANIMAL; BIOAVAILABILITY; DIET; GLYCOSYLATION; HUMAN; HYDROXYLATION; METABOLISM; METHYLATION; STRUCTURE ACTIVITY RELATION;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; FLAVONOIDS; GLYCOSYLATION; HUMANS; HYDROXYLATION; METHYLATION; PHYTOCHEMICALS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 85020086632     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1196334     Document Type: Article

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