Flavonoids in Food and Their Health Benefits-Reference-Cited by-同舟云学术

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Flavonoids in Food and Their Health Benefits

Published:2004 Issue:3 Volume:59 Page:113-122
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

YAO L. H.,JIANG Y. M.,SHI J.,TOM�S-BARBER�N F. A.,DATTA N.,SINGANUSONG R.,CHEN S. S.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-004-0049-7.pdf

Reference108 articles.

1. Harborne JB, Turner BL (1984) Plant Chemosystematics. London: Academic Press.

2. Clifford AH, Cuppett SL (2000) Review : Anthocyanins?nature, occurrence and dietary burden. J Sci Food Agric 80: 1063?1072.

3. Cook NC, Samman S (1996) Review : Flavonoids?chemistry, metabolism, cardioprotective effects, and dietary sources. J Nutr Biochem 7: 66?76.

4. Rice-Evans CA, Miller NJ, Bolwell PG, Broamley PM, Pridham JB (1995) The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Rad Res 22: 375?383.

5. Rice-Evans CA, Miller NJ, Paganga G (1996) Structure ?antioxidant activity relationships of flavonoids and phenolic acids: Review article. Free Rad Biol Med 20: 933?956.

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