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]

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dc.contributor.authorMehmeto?lu I.
dc.contributor.authorMuhteşem Ünlü C.
dc.contributor.authorGökçe R.
dc.contributor.authorKurban S.
dc.date.accessioned2020-03-26T16:58:35Z
dc.date.available2020-03-26T16:58:35Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFree 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.en_US
dc.identifier.endpage411en_US
dc.identifier.issn1300-0292en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage407en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19981
dc.identifier.volume25en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherTurkiye Kliniklerien_US
dc.relation.ispartofTurkiye Klinikleri Journal of Medical Sciencesen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidantsen_US
dc.subjectFlavonoidsen_US
dc.subjectSpicesen_US
dc.subjectTeaen_US
dc.titleFlavonoid 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]en_US
dc.typeReviewen_US

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