文献类型：专著

英文题名：Flavonoids

作者：Miao L.; Zhang H.; Yang L.; Chen L.; Xie Y.; Xiao J.

机构：[1]Institute of Chinese Medical Sciences, University of Macau, Macao, China;[2]College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China;[3]Key Laboratory for Green Organic Synthesis and Application of Hunan Province, Xiangtan University, Xiangtan, China;[4]Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain

出版社：Elsevier

出版日期：0

页数：21

纸书定价：0

isbn号：978-012819096-8; 978-012819097-5

语种：英文

外文关键词：Antioxidant activity; Clinical trial; Flavonoids; Pharmacology; Stability

外文摘要：Natural flavonoids as the glycoside forms in vegetables and fruits are the most important phytochemicals in diets. Flavonoid glycosides are hydrolyzed both in the oral cavity and intestine to produce more bioactive and absorbable aglycones, which is meaningful to the health benefits of flavonoids. Here the structure-stability relationship/structure-antioxidant activity relationships of flavonoids were summarized. Although natural flavonoids displayed various bioactivities in cell and animal levels; however, their clinical outcomes are still limited. Isoquercetin, quercetin, EGCG, and genistein are hot molecules in clinical trials. It is really important to carry out large scale clinical and human studies in order to evaluate flavonoids benefits. ? 2022 Elsevier Inc. All rights reserved.