Analysis and health effects of flavonoids

[1]  M. Huang,et al.  Phenolic compounds in food and cancer prevention , 1992 .

[2]  Peter C. H. Hollman,et al.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands , 1992 .

[3]  W. Barz,et al.  Pigments in plants , 1980 .

[4]  J. Kuhnau The flavonoids. A class of semi-essential food components: their role in human nutrition. , 1976 .

[5]  D Kromhout,et al.  Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. , 1995, Archives of internal medicine.

[6]  D Kromhout,et al.  Intake of potentially anticarcinogenic flavonoids and their determinants in adults in The Netherlands. , 1993, Nutrition and cancer.

[7]  Jeffrey B. Harborne,et al.  The Flavonoids Advances in Research Since 1986 , 1993 .

[8]  P. Hollman,et al.  CONTENT OF POTENTIALLY ANTICARCINOGENIC FLAVONOIDS OF TEA INFUSIONS, WINES, AND FRUIT JUICES , 1993 .

[9]  W. Bors,et al.  Flavonoids as antioxidants: determination of radical-scavenging efficiencies. , 1990, Methods in enzymology.

[10]  A. Szent-Györgyi,et al.  Vitamin P: Flavonols as Vitamins , 1936, Nature.

[11]  J. Harborne,et al.  Flavone and Flavonol Glycosides , 1995 .

[12]  V. Wray,et al.  Flavonol glycosides in teakaempferol and quercetin rhamnodiglucosides , 1991 .

[13]  E. Feskens,et al.  Dietary flavonoids and cancer risk in the Zutphen Elderly Study. , 1994, Nutrition and cancer.

[14]  Peter C. H. Hollman,et al.  Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits , 1992 .

[15]  E. Feskens,et al.  Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study , 1993, The Lancet.

[16]  L. Wattenberg Inhibition of carcinogenesis by minor dietary constituents. , 1992, Cancer research.

[17]  G. Block,et al.  Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. , 1992, Nutrition and cancer.

[18]  Chi-Tang Ho,et al.  Phenolic Compounds in Food and Their Effects on Health I: Analysis, Occurrence, and Chemistry , 1992 .

[19]  Chi-Tang Ho,et al.  Phenolic compounds in food and their effects on health II: antioxidants and cancer prevention. , 1992 .

[20]  B. Halliwell,et al.  Free radicals, antioxidants, and human disease: curiosity, cause, or consequence? , 1994, The Lancet.