Flavonoids as antioxidants
2001
Vrhovsek, U. (Agricultural Inst. of Slovenia, Ljubljana (Slovenia))
Flavonoids are the most abundant antioxidants in our diet. Many epidemiological studies reported the correlation between high daily intake of foods and beverages which contain flavonoids and lower risk of the diseases which are promoted by the oxidative stress. The main sources of dietary flavonoids are fruits, beverages (juice, wine, tea) and chocolate, while vegetables are less important. Large differences have been reported among different types of fruits and vegetables and noticeable differences exist also between varieties. The growing conditions of fruits and vegetables and technological practice also influence the content of flavonoids. All these sources of variability should be considered while speaking about recommended daily doses. Nowadays it is impossible to evaluate the exact dietary intake of flavonoids because we are lacking the database of their contents in different foods. However, dietary intake was evaluated on few 100 mg of flavonoids (expressed as aglycones)/day. It is necessary to stress that the dietary intake of flavonoids depends strongly on the dietary habits of each person.
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