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
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Flavonoid Contents And Antioxidant Features Of Tea, Spices And Other Comestibles Of Plant Origin: Review
Dr. İdris MEHMETOĞLU,a Cemile MUHTEŞEM ÜNLÜ,a Recep GÖKÇE,a Dr. Sevil KURBANa
aBiyokimya AD, Selçuk Üniversitesi Meram Tıp Fakültesi, KONYA
Free radicals and antioxidant balance are important for the maintenance of health in human beings. Various antioxidants (AO) are absorbed with diets of which antioxidant vitamins and flavanoids are principle components. Recently, various significant antioxidants have been discovered and their sources investigated. The most important sources of flavanoids are spices, certain tea types and various vegetables and fruits. Nourishment with foods containing high amounts of flavanoids may provide protection against a group of diseases including cancer, diabetes mellitus, aging, cardio- and cerebral-vascular diseases.
In the present review, our aim was to evaluate flavanoid content and antioxidant AO properties of teas, spices and other frequently consumed foods.Keywords: Tea, spices, flavonoids, antioxidantsTurkiye Klinikleri J Med Sci 2005, 25:407-411
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