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Cited by 1,487

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The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition

K�hnau, Joachim·2015·World Review of Nutrition and Dietetics
DOI 10.1159/000399407
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Abstract

Abstract: A review of flavonoids discusses their chemistry, the fate of food flavonoids, (in the gastrointestinal tract) and their nutritional effects. These materials are comprised of flavanones, flavones, flavonols, flavandiols, catechins, and flavylium compounds. The antioxidant activity of food flavonoids is described and discussed, as well as their metal-chelating capacity and its effect on the activity of enzyme and membrane function. Vegetable foods rich in flavonoids are marked by an unusual stability of their Vitamin C content. The antibiotic and/or bacteriostatic effects of flavonoids are discussed, as well as their contribution to both the maintenance of body cell integrity and defense against malignant degeneration (via an anti-carcinogenic activity). (wz)

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Metadata

Authors
K�hnau, J.
Venue
World Review of Nutrition and Dietetics
Publisher
S. Karger AG
Published
2015-04-16
Volume
24
Pages
117-191
ISSN
  • 0084-2230 (ISSN-L)
  • 1662-3975
DOI
10.1159/000399407
OpenAlex
W1536161802
Cited by
1,487
References
0
FWCI
367.59
Type
book chapter
Language
en
Open access
closed

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CoChat. (2026). Citation check: The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition. https://app.cochat.ai/papers/10.1159/000399407
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K�hnau, J. (2015). The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition. World Review of Nutrition and Dietetics. https://doi.org/10.1159/000399407

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.