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Flavonoids as nutraceuticals. A review

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Jain P. K., Kharya M. D., Gajbhiye A., Sara U. V. S., Sharma V. K.

Herba Polonica

2010

tom 56

nr 2

Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most prevailing groups among plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as “nutraceuticals”.

Ograniczanie wyników

1 Herba Polonica

1 Gajbhiye A.

1 Jain P. K.

1 Kharya M. D.

1 Sara U. V. S.

1 Sharma V. K.

1 2010

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Flavonoids as nutraceuticals. A review