Increased fruit and vegetable consumption is associated with a decreased incidence of
cardiovascular diseases, cancer, and other chronic diseases. The beneficial health effects of�…

Flavonoids and/or phenolic acids are the major components responsible for antioxidant
capacity in fruits and vegetables. Recent research has shown that flavonoids are absorbed�…

Phenols are universal components of plant material. Flavonoids are polyphenolic
constituents of the diet with antioxidant properties by virtue of the structural arrangements�…

Flavonoids and other polyphenolic compounds have powerful antioxidant effects in vitro in
many test systems, but can act as pro-oxidants in some others. Whether pro-oxidant�…

Foods and beverages rich in phenolic compounds, especially flavonoids, have often been
associated with decreased risk of developing several diseases. However, it remains unclear�…

Regular fruit consumption lowers the risk of cardiovascular diseases and certain cancers,
which has been attributed in part to fruit-derived antioxidant flavonoids. However, flavonoids�…

A high consumption of flavonoids may lower cardiovascular risk through their antioxidant
capacity. This study evaluated the relation between consumption of foods rich in flavonoids�…

A great multiplicity of methods has been used to evaluate the activity of natural antioxidants
by using different techniques of inducing and catalyzing oxidation and measuring the end�…

Antioxidant nutrients are important for limiting damaging oxidative reactions in cells, which
may predispose to the development of major clinical conditions such as heart disease and�…

Flavonoids are components of fruit and vegetables that may be beneficial in the prevention
of disease such as cancer and cardiovascular diseases. Their beneficial effects will be�…