Citrus flavonoids: Molecular structure, biological activity and nutritional properties : A review
- Author
- TRIPOLI, Elisa1 ; LA GUARDIA, Maurizio1 ; GIAMMANCO, Santo1 ; DI MAJO, Danila1 ; GIAMMANCO, Marco1
[1] Division of Physiology and Human Nutrition, Department of Medicine, Pneumology, Physiology and Human Nutrition, University of Palermo, via Augusto Elia 3, 90127 Palermo, Italy - Source
Food chemistry. 2007, Vol 104, Num 2, pp 466-479, 14 p ; ref : 3 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant Atherosclerosis Cancer Citrus fruits Flavonoids
- Keyword (fr)
- Activité biologique Agrume Antioxydant Article synthèse Athérosclérose Citrus Flavonoïde Propriété Structure moléculaire Tumeur maligne Angiospermae Dicotyledones Fruit Polyphénol Rutaceae Spermatophyta
- Keyword (en)
- Biological activity Citrus fruit Antioxidant Review Atherosclerosis Citrus Flavonoid Properties Molecular structure Malignant tumor Angiospermae Dicotyledones Fruit Polyphenol Rutaceae Spermatophyta
- Keyword (es)
- Actividad biológica Agrios Antioxidante Artículo síntesis Ateroesclerosis Citrus Flavonoide Propiedad Estructura molecular Tumor maligno Angiospermae Dicotyledones Fruto Polifenol Rutaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18753860
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.11.054 
https://dx.doi.org/10.1016/j.foodchem.2006.11.054
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