Flavonoid antioxidants pdf

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There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. As occurrence of flavonoids is directly associated with human daily dietary intake of antioxidants, it is important to evaluate flavonoid sources in food.
Flavonoids are the natural chemical compounds that give plants their bright colors. Research has shown that, when eaten, many flavonoids have antioxidant properties and they may therefore offer protection against cell damage. Flavonoid antioxidants are found in many commonly eaten foods. Good sources of flavonoid antioxidants include fruits, especially berries, onions, and some green vegetables.
Flavonoids act as antioxidants, which may play a significant role in heart health and may help to prevent diseases such as cancer caused by free-radical damage. Eating foods rich in flavonoids reduced the risk of cardiovascular disease and cancer,
The literature shows that flavonoids having an unsaturated 2-3 bond in conjugation with a 4-oxo function are more potent antioxidants than the flavonoids lacking one or both features. Conjugation between the A and B rings allows a resonance effect of the aromatic nucleus that provides stability to the flavonoid radical.
Flavonoids are well known for their antioxidant activity. Antioxidants are specific compounds that protect human, animal and plant cells against the damaging effects of free radicals (reactive oxygen species, ROS). An imbalance between antioxidants and free radicals results in oxidative stress, will/may lead to cellular damage
2. The classification and biosynthesis of flavonoids. Flavonoids can be classified according to biosynthetic origin. Flavonoids are characterized by the presence of 15 carbon atoms in their basic skeleton, arranged in the form C6-C3-C6, which corresponds to two aromatic rings A and B linked by a unit of three carbon atoms, which may or may not give rise to a third ring. antioxidant activity of these compounds in in vitro model. Antioxidant activities of numerous flavonoids in plant extracts or natural formulations had intensively been studied (6n8), but little is known about properties of pure flavonoids. In this EVALUATION OF ANTIOXIDANT POTENTIAL OF FLAVONOIDS: AN IN VITROSTUDY
Antioxidant Flavonoids: Structure, Function and Clinical Usage Alan L. Miller, ND Abstract Flavonoids occur in most plant species, and account for a significant percent-age of the chemical constituents of some; e.g. dried green tea leaves contain approxi-mately 30% flavonoids by weight. Flavonoids have been shown to have antibacterial,
ANTIOXIDANTS Antioxidants are naturally occurring plant substances that protect the body from damage caused by harmful molecules called free radicals. Antioxidants help prevent oxidation, which can cause damage to cells and may contribute to aging. They may improve im-
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Structural Analysis of Flavonoids and Related Compounds A Review of Spectroscopic Applications Pedro F. Pinheiro and Goncalo C. Justino Centro de Quimica Estrutural, Instituto Superi or Tecnico, Technical University of Lisbon Portugal 1. Introduction In 1936 St. Rusznyak and A. Szent-Gyorgyi described, in a paper in Nature (Rusznyak &
Plant Polyphenols as Antioxidants Influencing the Human Health Sanda Vladimir-Kne evi ?, Biljana Bla ekovi ?, Maja Bival tefan and Marija Babac University of Zagreb, Faculty of Pharmacy and Biochemistry, Croatia 1. Introduction Widely distributed in plant kingdom and abunda nt in our diet plant polyphenols are today
Plant Polyphenols as Antioxidants Influencing the Human Health Sanda Vladimir-Kne evi ?, Biljana Bla ekovi ?, Maja Bival tefan and Marija Babac University of Zagreb, Faculty of Pharmacy and Biochemistry, Croatia 1. Introduction Widely distributed in plant kingdom and abunda nt in our diet plant polyphenols are today

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