Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Reference work 2023 Springe

DEAF

Flavoneshe main physical-chemical and biological properties, as well as the natural occurrence and food applications of the main flavones, are discussed. The chemistry and functionality of the main compounds from this class allow identifying their biological activities and their further applications. This p

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Flavonols, as well as occurrence and food applications of 3-hydroxy-2-phenyl-4.-1-benzopyran-4-one-based aglycones and glycosides. The main compounds from both aglycone flavonol and flavonol glycoside classes, including fisetin, kaempferol, quercetin, myricetin, and rutin, are discussed from the physicochemi

矛盾心理

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Outmoded

Isoflavonesof isoflavone structures have been identified so far. Regarding human nutrition, the most important of these are soybean isoflavones including daidzein, genistein, and glycitein. After ingestion, isoflavones are deglycosylated, demethylated, oxidized (or reduced), glucuronidated, or sulfated by ente

BADGE

Anthocyaninset. Anthocyanins are responsible for providing the intense red-orange to blue-violet colors present in many plant organs such as leaves, flowers, fruits, and vegetables. Berries and grapes are rich sources of anthocyanins. Owing to their appealing colors, anthocyanins have been increasingly used as

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Procyanidinseases and disorders caused by oxidative stress in the human body. These compounds are isolated from various plant sources by miscellaneous methods. Phenolics, which have the greatest diversity among the naturally derived compounds, have been studied to integrate their antioxidant properties into the