Flavonoids are ubiquitous in nature. They are also in food, providing an essential link
between diet and prevention of chronic diseases including cancer. Anticancer effects of …

Flavonoids are plant pigments that are synthesised from phenylalanine, generally display
marvelous colors known from flower petals, mostly emit brilliant fluorescence when they are …

Quercetin, a member of the flavonoids family, is one of the most prominent dietary
antioxidants. It is ubiquitously present in foods including vegetables, fruit, tea and wine as …

Many studies are accumulating that report the neuroprotective, cardioprotective, and
chemopreventive actions of dietary flavonoids. While there has been a major focus on the …

There is a rapidly growing body of literature covering the role of plant secondary metabolites
in food and their potential effects on human health. Furthermore, consumers are increasingly …

Flavonoids are polyphenolic compounds that are ubiquitously in plants. They have been
shown to possess a variety of biological activities at nontoxic concentrations in organisms …

Significantly, much of the activity of Citrus flavonoids appears to impact blood and
microvascular endothelial cells, and it is not surprising that the two main areas of research …

Background: Natural product-based cancer preventive and therapeutic entities, such as
flavonoids and their derivatives, are shown to have a noticeable capability to suppress tumor …

Legumes play an important role in the traditional diets of many regions throughout the world.
In contrast in Western countries beans tend to play only a minor dietary role despite the fact …

To express the antioxidant capacity of plant foods in a more familiar and easily understood
manner (equivalent to vitamin C mg/100 g), two stable radical species, ABTS•-and DPPH• …