The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Uses and Properties of Citrus Flavonoids
Abstract
Flavonoids are a widely distributed group of polyphenolic compounds with health-related properties, which are based in their antioxidant activity. These properties have been found to include anticancer, antiviral, antiinflammatory activities, effects on capillary fragility, and an ability to inhibit human platelet aggregation. The antioxidant capacity of any flavonoid will be determined by a combination of the O -dihydroxy structure in the B-ring, the 2,3-double bond in conjugation with a 4-oxo function and the presence of both hydroxyl groups in positions 3 and 5. Flavanones, flavones, and flavonols are the flavonoids present in Citrus, and although flavones and flavonols have been found in low concentrations in Citrus tissues, in relationship to flavanones, these types of compounds have been show to be powerful antioxidants and free radical scavengers. Some Citrus flavonoids can be used directly as repellents or toxins or be used in plant improvement programs to obtain more resistant crops. In addition, some Citrus flavonoids and their derivates, in the field of food technology, are principally known for their ability to provide a bitter or sweet taste and as bitterness inhibitor. Keywords: Free radicals, antioxidant; anticarcinogenic; antiinflammatory; platelet aggregation; antiallergic; analgesic; antimicrobial; food additives
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Citations
Cites
Flavonoids Can Protect Maize DNA from the Induction of Ultraviolet Radiation Damage
Stapleton, A. E., & Walbot, V. (1994) · Plant Physiology · doi:10.1104/pp.105.3.881 · Cited by 420
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Flavonoids in Food and Their Health Benefits
YAO, L. H., JIANG, Y. M., SHI, J., TOM�S-BARBER�N, F. A., DATTA, N., SINGANUSONG, R., & CHEN, S. S. (2004) · Plant Foods for Human Nutrition · doi:10.1007/s11130-004-0049-7 · Cited by 1,545
Miean, K. H., & Mohamed, S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000892m · Cited by 1,371
Benavente-García, O., & Castillo, J. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8006568 · Cited by 1,158
Antioxidant activity of phenolics extracted from Olea europaea L. leaves
Benavente-Garcı́a, O., Castillo, J., Lorente, J., Ortuño, A., & Del Rio, J. A. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00221-6 · Cited by 867
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Metadata
- Authors
- Benavente-García, O., Castillo, J., Marin, F. R., Ortuño, A., & Del Río, J. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-12-01
- Volume
- 45
- Issue
- 12
- Pages
- 4505-4515
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2313542043
- Cited by
- 866
- References
- 1
- FWCI
- 13.67
- Type
- journal article
- Language
- en
- Open access
- closed
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