Az élelmiszer eredetü flavonoidok potenciális egészségvédö hatása.

Translated title of the contribution: Potential health-protective effects of food-derived flavonoids

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

The flavonoids similarly to the other phenolic substances are secondary products of the plant metabolism. Their basic role is the defence of the plant cell from different damaging agents such as UV light, fungus, insects, viruses and oxygen free radicals. Laboratory and epidemiological studies have proved their wide-range chemical, biological and biochemical effects. Their beneficial action is unquestionable in preservation of health and prevention of diseases. The author presents the chemical structure, biochemical effects of the most frequently studied flavonoids, their metabolism and bioavailability, the flavonoid intake of the population, and the possible side effect of the components.

Original languageHungarian
Pages (from-to)1751-1760
Number of pages10
JournalOrvosi Hetilap
Volume141
Issue number32
Publication statusPublished - Aug 6 2000

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Flavonoids
Food
Health
Insect Viruses
Plant Cells
Ultraviolet Rays
Biological Availability
Free Radicals
Epidemiologic Studies
Reactive Oxygen Species
Fungi
Population

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Az élelmiszer eredetü flavonoidok potenciális egészségvédö hatása. / Lugasi, A.

In: Orvosi Hetilap, Vol. 141, No. 32, 06.08.2000, p. 1751-1760.

Research output: Contribution to journalArticle

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