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RESEARCH PRODUCT

Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

Marco GiammancoElisa TripoliDanila Di MajoSanto GiammancoMaurizio La Guardia

subject

AntioxidantMediterranean dietmedicine.medical_treatmentFlavonoidBiologyAnalytical Chemistrymedicineheterocyclic compoundsFood scienceBeneficial effectsCancerchemistry.chemical_classificationfungifood and beveragesBiological activityGeneral MedicineAntimicrobialcarbohydrates (lipids)BiochemistrychemistryPolyphenolAtherosclerosiFlavonoidAntioxidantCitrus fruitFood ScienceCitrus fruit

description

Abstract Epidemiological studies have shown an inverse relationship between dietary flavonoid intakes and cardiovascular diseases. Citrus fruits are the main winter fruits consumed in the Mediterranean diet, so they are the main source of dietary flavonoids. The possible beneficial effects are due, not only to the high amounts of vitamins and minerals, but also to the antioxidant properties of their flavonoids. Dietary flavonoids may help to supplement the body antioxidant defences against free radicals. These compounds’ possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity. The present review summarizes the existing bibliography on biological and pharmacological studies of Citrus flavonoids, both in vitro and in vivo .

yearjournalcountryeditionlanguage
2007-01-01Food Chemistry
https://doi.org/10.1016/j.foodchem.2006.11.054