1. Kuhnau,J. (1976) The flavonoids: a class of semi-essential food components: their role in human nutrition. World Rev. Nutr. Diet, 24, 177–191.
2. Hollmann,P.C.H. and Katan,M.B. (1998) Bioavailability and health effects of dietary flavonoids in man. Arch. Toxicol., 20, 237–240.
3. Bravo,L. (1998) Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr. Rev., 56, 317–333.
4. Bokkenheuser,V.D. and Winter,J. (1988) Hydrolysis of flavonoids by human intestinal bacteria. In Plant Flavonoids in Biology and Medicine II. Alan R. Liss Inc., New York, pp. 143–145.
5. Deschner,E.E., Ruperto,J.F., Wong,G. and Newmark,H.L. (1991) Quercetin and rutin as inhibitors of azoxymethanol-induced colonic neoplasia. Carcinogenesis, 12, 1193–1196.