Flavonoids and Their Relation to Human Health

Robles-Sardín, Alma E.; Villar, Adriana Verónica Bolaños; González‐Aguilar, Gustavo A.; Rosa, Laura A. de la

doi:10.1002/9780813809397.ch6

Cited by 8 publications

(8 citation statements)

References 138 publications

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“…The metabolism of naringenin in the liver might have promoted a higher concentration of this compound in this organ, whereas not enough naringenin would have reached the muscles (where it was not detected). It is tempting to suggest that this polyphenolic compound might be recognized by the organism as a strange substance to be eliminated, which would be in agreement with the accumulation of this compound in the liver but not in the muscle (Robles-Sardin et al, 2009). …”

Section: Discussionmentioning

confidence: 79%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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Section: Discussionmentioning

confidence: 79%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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“…However, increasing attention has also been paid to considering fruits as functional foods and nutraceuticals. In addition to the traditional nutritional factors, such as vitamins, minerals and fibers, fruits provide other molecules, derived from the secondary plant metabolism, which are potentially beneficial for human health 1, 2…”

Section: Introductionmentioning

confidence: 99%

“…The detection of pigments and colourless flavonoids in apples is therefore of great interest in building up a combined robust index of fruit quality. Because of the high health benefits of flavonols,2 information on their fruit content represents an important added value in terms of fruit quality.…”

Section: Introductionmentioning

confidence: 99%

Non‐destructive evaluation of ripening and quality traits in apples using a multiparametric fluorescence sensor

Betemps¹,

Fachinello²,

Galarça³

et al. 2012

J Sci Food Agric

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“…Around the years of the 1990s, polyphenols were used as a patent medicine to cure any type of diseases or illness because it was characterized as antioxidants [4]. Eventually, polyphenols drew attention on the French paradox because of their low incidence of CVD risk in the French population despite the high-fat content in their diet [5]. Ultimately, polyphenols have been revealed to be associated with many biological effects on biochemical interactions in several pathways depending on their bioavailability.…”

Section: Literature Reviewmentioning

confidence: 99%

“…In general, polyphenols are bound to a sugar molecule, glycoside, and are cleaved for increased absorption in the lumen of the small intestine [5]. Then, glycoside is removed from the polyphenol skeleton and passes through the gastrointestinal wall into the bloodstream by enzymatic actions [6].…”

Section: Absorption Of Polyphenolsmentioning

confidence: 99%

Benefits and Preparation Effects on Polyphenol-Rich Fruits and Vegetables Towards Cardiovascular Disease Prevention

Hawana¹,

Alraei²

2019

J Nutr Food Sci

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Individuals with cardiovascular disease are advised to consume fruits and vegetables due to their potential health benefits of their polyphenol-rich components. The main precursors that lead to cardiovascular disease are endothelial dysfunction and arterial stiffness. These metabolic dysfunctions can be improved by bioavailability of polyphenol-rich foods such as hesperidin from citrus fruits or anthocyanidins that give the color of fruits and vegetables. Polyphenolrich foods can increase beneficial biological processes including the expression of nitric oxide in the blood vessel to enhance vascular tone by vasodilation. However, polyphenols can be lost during absorption and post-absorption by interactions with other macromolecules. Additionally, the cooking methods and preparation of certain polyphenol-rich fruits and vegetables can cause extreme loss of polyphenols. Recent studies have demonstrated various cooking methods that can enhance the nutrient quality of polyphenols and their bioavailability. Understanding the absorption, biological processes and cooking methods of polyphenol-rich fruits and vegetables can help link the benefits of prevention or treatment in cardiovascular disease risk factors.

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Flavonoids and Their Relation to Human Health

Cited by 8 publications

References 138 publications

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Non‐destructive evaluation of ripening and quality traits in apples using a multiparametric fluorescence sensor

Benefits and Preparation Effects on Polyphenol-Rich Fruits and Vegetables Towards Cardiovascular Disease Prevention

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