Flavonoid contents and antioxidant features of tea, spices and other comestibles of plant origin: Review [Çay, baharat ve bitki kaynakli bazi gida maddelerinin flavonoid i?çerikleri ve antioksidan özellikleri]
Yükleniyor...
Dosyalar
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Turkiye Klinikleri
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Free radicals and antioxidant balance are important for the maintenance of health in human beings. Various antioxidants (AO) are absorbed with diets of which antioxidant vitamins and flavanoids are principle components. Recently, various significant antioxidants have been discovered and their sources investigated. The most important sources of flavanoids are spices, certain tea types and various vegetables and fruits. Nourishment with foods containing high amounts of flavanoids may provide protection against a group of diseases including cancer, diabetes mellitus, aging, cardio- and cerebral-vascular diseases. In the present review, our aim was to evaluate flavanoid content and antioxidant AO properties of teas, spices and other frequently consumed foods. Copyright © 2005 by Türkiye Klinikleri.
Açıklama
Anahtar Kelimeler
Antioxidants, Flavonoids, Spices, Tea
Kaynak
Turkiye Klinikleri Journal of Medical Sciences
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
25
Sayı
3
