Comparison of Flavonoids and Isoflavonoids as Antioxidants-Reference-Cited by-同舟云学术

Comparison of Flavonoids and Isoflavonoids as Antioxidants

Published:2009-03-18 Issue:9 Volume:57 Page:3780-3785
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Han Rui-Min¹,Tian Yu-Xi¹,Liu Yin¹,Chen Chang-Hui¹,Ai Xi-Cheng¹,Zhang Jian-Ping¹,Skibsted Leif H.²

Affiliation:

1. Department of Chemistry, Renmin University of China, Beijing 100872, China

2. Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1058 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803850p

Reference30 articles.

1. The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition

2. Dietary habits and mortality in 11 000 vegetarians and health conscious people: results of a 17 year follow up

3. Flavonoids: antioxidants or signalling molecules?

4. ESR and cell culture studies on free radical-scavenging and antioxidant activities of isoflavonoids

5. Andersen, Ø. M.; Markham, K. R.Flavonoids: Chemistry, Biochemistry, and Applications;CRC Press Taylor and Francis Group:Boca Raton, FL, 2006; pp371−388.

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