An antioxidant is a substance that at low concentrations delays or prevents oxidation of a
substrate. Antioxidant compounds act through several chemical mechanisms: hydrogen …

Polyphenols are an important component of plant-derived food with a wide spectrum of
beneficial effects on human health. For many years, they have aroused great interest …

Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible
for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil …

15.4 Effects of flavonoids on smooth muscle 15.5 Antitoxic and hepatoprotective effects of
Oavonoids 15.6 Effects of flavonoids on other cells 15.7 Antiviral effects of flavonoids 15.8 …

Flavonoids are plant pigments that are synthesised from phenylalanine, generally display
marvelous colors known from flower petals, mostly emit brilliant fluorescence when they are …

Epidemiological studies have shown an inverse relationship between dietary flavonoid
intakes and cardiovascular diseases. Citrus fruits are the main winter fruits consumed in the …

Los flavonoides son compuestos fenólicos constituyentes de la parte no energética de la
dieta humana. Se encuentran en vegetales, semillas, frutas y en bebidas como vino y …

Flavonoids are a widely distributed group of polyphenolic compounds with health-related
properties, which are based in their antioxidant activity. These properties have been found to …

Conventional therapies for cancer treatment have posed many challenges, including toxicity,
multidrug resistance and economic expenses. In contrast, complementary alternative …

The flavonoids are polyphenolic compounds found as integral components of the human
diet. They are universally present as constituents of flowering plants, particularly of food …