Chapter 071. Vitamin and Trace Mineral Deficiency and Excess (Part 8)
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Flavonoids Flavonoids constitute a large family of polyphenols that contribute to the aroma, taste, and color of fruits and vegetables. Major groups of dietary flavonoids include anthocyanidins in berries; catechins in green tea and chocolate; flavonols (e.g., quercitin) in broccoli, kale, leeks, onion, and the skins of grapes and apples; and isoflavones (e.g., genistein) in legumes. Isoflavones have a low bioavailability and are partially metabolized by the intestinal flora. The dietary intake of flavonoids is estimated to be between 10 and 100 mg/d, although this is almost certainly an underestimate due to the lack of knowledge of their concentrations in...
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