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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Actif (Le fournisseur de données a soumis des métadonnées au cours de la dernière année civile)
Journal Article

Article de revue

Flavonoids. A class of semi-essential food components: Their role in human nutrition  [1976]

Kuhnau, Joachim.;

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Abstract: A review of flavonoids discusses their chemistry, the fate of food flavonoids, (in the gastrointestinal tract) and their nutritional effects. These materials are comprised of flavanones, flavones, flavonols, flavandiols, catechins, and flavylium compounds. The antioxidant activity of food flavonoids is described and discussed, as well as their metal-chelating capacity and its effect on the activity of enzyme and membrane function. Vegetable foods rich in flavonoids are marked by an unusual stability of their Vitamin C content. The antibiotic and/or bacteriostatic effects of flavonoids are discussed, as well as their contribution to both the maintenance of body cell integrity and defense against malignant degeneration (via an anti-carcinogenic activity). (wz)
(Revue
World review of nutrition and dietetics
ISSN : 0084-2230

Information bibliographique

Langue:
English
Type:
Other
Sur AGRIS depuis:
2013
Volume:
24
Page initiale:
117
Page finale:
191. ill., charts
Tous les titres:
"Flavonoids. A class of semi-essential food components: Their role in human nutrition"@eng
Autre:
"Literature review. Includes 264 references."
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Information bibliographique

Langue:
English
Type:
Other
Sur AGRIS depuis:
2013
Volume:
24
Page initiale:
117
Page finale:
191. ill., charts
Tous les titres:
"Flavonoids. A class of semi-essential food components: Their role in human nutrition"@eng
Autre:
"Literature review. Includes 264 references."