The flavonoids. A class of semi-essential food components: their role in human nutrition

World Rev Nutr Diet. 1976;24:117-91.
No abstract available

Publication types

  • Review

MeSH terms

  • Anthocyanins
  • Anti-Bacterial Agents
  • Antineoplastic Agents, Phytogenic
  • Antioxidants
  • Ascorbic Acid / metabolism
  • Catechin / analogs & derivatives
  • Cell Division / drug effects
  • Chalcone
  • Chelating Agents
  • Chemical Phenomena
  • Chemistry
  • Flavonoids* / metabolism
  • Flavonoids* / pharmacology
  • Flavonoids* / physiology
  • Food Analysis
  • Glycosides
  • Intestines / microbiology
  • Nutritional Requirements
  • Phlorhizin
  • Plants
  • Plants, Edible
  • Quercetin
  • Rutin

Substances

  • Anthocyanins
  • Anti-Bacterial Agents
  • Antineoplastic Agents, Phytogenic
  • Antioxidants
  • Chelating Agents
  • Flavonoids
  • Glycosides
  • Rutin
  • Chalcone
  • Catechin
  • Quercetin
  • Phlorhizin
  • Ascorbic Acid