ISSN: 1300-0292
İndekslendiği Dizinler: SCIENCE CITATION INDEX EXPANDED
CINAHL, Index Copernicus,
Chemical Abstracts (CA),
Excerpta Medica / EMBASE
Dil: Türkçe, İngilizce
İçerik: Orijinal Araştırma, Derleme, Editöre Mektup, Olgu Sunumu, Tıp Eğitimi, Tıbbi Kitap İncelemeleri
|
|
|
Flavonoids And Their Antioxidant Properties
M. Burak Y. ÇİMEN*
*Dr.,Ankara Üniversitesi Tıp Fakültesi Biyokimya AD, ANKARA
One of the major alterations that occurs during preparing and consumption of food is oxidation. Antioxidants are one of the principal ingredients that protect food quality by preventing oxidative deterioration of lipids. Phenolic compounds and some of their derivates are very effective in preventing autooxidation. All flavonoids have antioxidant activity due to their 3'-4' dihydroxy configuration.
Flavonoids and other plant phenolic compounds, have vasodilatory, immune stimulating, antiaallergic, estrogenic, antiviral effects in addition to superoxide, alkoxyl, peroxyl and NO radical scavenger activity, iron and copper chelation, a-tocopherol regeneration functions. There are some reports on their xanthine oxidase, glutathione reductase, NADH oxidase and protein kinase inhibition.
Dietary flavonoid intake is approximately 26mg daily. Quercetine is the predominant dietary flavonoid. The main sources are, tea (61%), onion (13%), and apple (10%). Red wine which contains 10-20 mg/L flavonoids is an important source in Mediterranean countries. It is demonstrated that frequently consumed food like soybean, peanut, mustard, rice, sesame, olive, patatoes, onion, oats contain flavonoids. It is reported that spices like sage, oregano, rosemary, black pepper and clove have antioxidant activity. Garlic is rich in vitamins and antioxidants. Its putative cardioprotective effects include lipid and blood pressure lowering, antiplatelet, antioxidant and fibrinolytic actions. Although the antioxidant activity of catechin and its derivates which are isolated from tea leaves a known their prooxidative effects with low doses are also reported.
Ipriflavone, a synthetic flavonoid produced at the end of 1960 may increases total calcium in bone and with this result, it may be used in treatment of osteoporosis.Keywords: Flavonoids, antioxidant activity,
dietary antioxidantsTurkiye Klinikleri J Med Sci 1999, 19:296-304
|
|
|
|
|
