“Bioactive compounds” are extranutritional constituents that typically occur in small
quantities in foods. They are being intensively studied to evaluate their effects on health. The …

Flavonoids and/or phenolic acids are the major components responsible for antioxidant
capacity in fruits and vegetables. Recent research has shown that flavonoids are absorbed …

Mom's conventional wisdom of eating fruits and vegetables to lead a healthy life has evolved
with scientific, fact-finding research during the past four decades due to advances in science …

▪ Abstract Flavonoids comprise the most common group of plant polyphenols and provide
much of the flavor and color to fruits and vegetables. More than 5000 different flavonoids …

Certain dietary antioxidants such as vitamin E and vitamin C are important for maintaining
optimum health. There is now much interest in polyphenolic products of the plant …

Plant polyphenols, a large group of natural antioxidants, are serious candidates in
explanations of the protective effects of vegetables and fruits against cancer and …

In the 1930s, the Hungarian scientists Rusznyak and Szent-Györgi identified a substance
from lemon peels that reduced capillary permeability and that was an effective treatment in …

Plant flavonoids are an important part of the diet because of their effects on human nutrition.
These phyto-chemicals can modulate lipid peroxidation involved in atherogenesis …

Plant phenols are mostly products of the phenylpropanoid pathway and comprise a large
variety of compounds: cinnamic acids, benzoic acids, flavonoids, proanthocyanidins …

There is strong scientific evidence suggesting that regular consumption of fruits and
vegetables is negatively associated with risk of developing chronic diseases. The 2010 …