References
What are flavonoids and why are they interesting?

 

What are flavonoids?

Role of flavonoids
in health

Sources of
flavonoids

Research
results
Flavomail

 

 

 

Different subclasses
of flavonoids
  Flavonols
  Flavones
  Flavanones
  Catechins  (proanthocyanidins)
  Anthocyanins
  Isoflavones
  References

 

 

 

 

 

 

 

 

 

 

References

http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.html

http://www.finfood.fi/kasvikset

Chang, S. K. C. 2002. Isoflavones from soybeans and soy foods. In: Shi, J., Mazza, G. & Le Maguer, M. (eds.) 2002. Functional foods. Volume 2. Biochemical and Processing Aspects. Boca Raton: CRC Press.

Hertog, M. G. L., Kromhout, D., Aravanis, C., Blackburn, H., Buzina, R., Fidanza, F., Giampaoli, S., Jansen, A., Menotti, A., Nedeljkovic, S., Pekkarinen, M., Simic, B. S., Toshima, H., Feskens, E. J. M., Hollman, P. C. H. and Katan, M. B. 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study. Arch Intern Med 155, 381-386.

Hollman, P.C.H. & Arts, I.C.W. 2000. Flavonols, flavones and flavanols - nature, ocurrence and dietary burden. J.Sci.Food Agr. 80, 1081-1093. 

Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr 79, 727-47. 

Pelli, K. and Lyly, M. 2003. Antioxidants in the Diet. A Flair-Flow Europe synthetic report on EU-sponsored research on antioxidants. Espoo: VTT Biotechnology. 

Santos-Buelga, C., Scalbert, A. 2000. Proanthocyanidins and tannin-like compounds - nature, ocurrence and dietary intake and effects on nutrition and health. J.Sci.Food Agr. 80, 1094-1117. 

Törrönen, R. 1997. Flavonoids in foodstuffs. Research Notes 5/1997. Helsinki: National Food Administration.


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