The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones
Open accessAbstract
Polymethoxyflavones (PMFs) and hydroxylated polymethoxyflavones exist exclusively in citrus genus, especially in the citrus peels which have been used as herbal medicine for several diseases for thousands of years. In this review, the natural occurrence, isolation and separation of PMFs; synthetic scheme of hydroxylated PMF preparation, especially the reaction mechanism of preparation of 5-hydroxylated PMFs; biotransformation and metabolic fate of PMFs; the preliminary study on PMF bioavailability and the close relationship among solubility, permeability, absorption and oral bioavailability are summarized. The published bioactivity data on anti-inflammatory, anti-cancer and anti-atherogenic properties of PMFs have also been detailed along with a report of new findings of hydroxylated PMFs and their potent biological activities.
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Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Phenolic composition, antioxidant potential and health benefits of citrus peel
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109114 · Cited by 711
Saini, R. K., Ranjit, A., Sharma, K., Prasad, P., Shang, X., Gowda, K. G. M., & Keum, Y.-S. (2022) · Antioxidants · doi:10.3390/antiox11020239 · Cited by 584
Antioxidant-rich natural fruit and vegetable products and human health
Jideani, A. I. O., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., & Anyasi, T. A. (2021) · International Journal of Food Properties · doi:10.1080/10942912.2020.1866597 · Cited by 298
Metadata
- Authors
- Li, S., Pan, M.-H., Lo, C.-Y., Tan, D., Wang, Y., Shahidi, F., & Ho, C.-T.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2009-01
- Volume
- 1
- Issue
- 1
- Pages
- 2-12
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2005810350
- Cited by
- 267
- References
- 48
- FWCI
- 6.56
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Li, S., Pan, M.-H., Lo, C.-Y., Tan, D., Wang, Y., Shahidi, F., & Ho, C.-T. (2009). Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2008.09.003
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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