ライフサイエンスコーパス: flavonoid

1 e were observed by treating cells with these flavonoids.

2 bohydrates, fatty acids, glucosinolates, and flavonoids.

3 nes is a committed step in the production of flavonoids.

4 nolics, 10 rosmarinic acid derivatives and 7 flavonoids.

5 significantly more total phenolics including flavonoids.

6 like proline, asparagine, valine and several flavonoids.

7 , and anti-inflammatory properties of citrus flavonoids.

8 acity such as oleuropein, hydroxytyrosol and flavonoids.

9 umarins, furocoumarins, and polymethoxylated flavonoids.

10 oth UGTs also were active in vitro on select flavonoids.

11 rent testa phenotype and the accumulation of flavonoids.

12 e minor constituents of protein, phenols and flavonoids.

13 l scavenging capacities and total quantified flavonoids.

14 uding general phenylpropanoids, lignins, and flavonoids.

15 r concentration of CHS and the production of flavonoids.

16 ntents on polyphenols (20.36mg GAE/g FW) and flavonoids (0.764mg RE/g FW) were high and varied accord

17 Alternatively, the flavonoid 1 activity was restricted to its virucidal eff

18 Flavonoids 1 and 2 inhibited virus entry up to 45.0% and

19 rendered an extract with 51.26mg 100g(-1) of flavonoids, 116.58mg 100g(-1) of anthocyanins, 520.17mg

20 The mechanism of the flavonoid 2 block to virus entry was demonstrated to be

21 The flavonoids (2S)-hesperetin and (2S)-naringenin were vali

22 resembles biochemically characterized F3'Hs (flavonoid 3' hydroxylase) but without F3'H activity.

23 s is likely due to the up-regulation of both flavonoid 3',5'-hydroxylases and cytochrome b5 Overall,

24 nscription factor was highly correlated with flavonoid 3'-monooxygenase (F3'H) and a DFR in spathes,

25 ve trait loci (QTL) mapping and identified a FLAVONOID 3'5' HYDROXYLASE (F3'5'H) gene therein.

26 (41.69%) and antioxidants as polyphenols and flavonoids (332mg/100g extract and 95.46mg/100g extract,

27 The highest content of flavonoids (378-455mgRE/kg) was detected in bound fracti

28 gallic acid equivalents/g of oil), and total flavonoids (6.8mg quercetin equivalents/g of oil).

29 Phenolic acids (13), monomeric flavonoids (8), hydrolysable tannins (12), proanthocyani

30 A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydrox

31 ated via wide interindividual variability in flavonoid absorption and metabolism.

32 Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scav

33 Flavonoids accounted for 80% of total (poly)phenolic com

34 Hydroxycinnamic acid glucosides and flavonoid accumulate (up to 3.18 and 4.07mg/g dry matter

35 crease due to overall increase in phenolics, flavonoids along with GABA contents.

36 Flavonoids also significantly contributed in the retenti

37 ssing acquired UHPLC-DAD-HRAM/MS(n) data for flavonoid analysis is very challenging and highly expert

38 d on an in-house database that contains 5686 flavonoids analyzed in-house or previously reported in t

39 d for quantitative analysis of total phenol, flavonoid and anthocyanin contents.

40 ese two transcription factors might regulate flavonoid and anthocyanin synthesis in A. amnicola.

41 atum had the highest amount of total phenol, flavonoid and DPPH scavenging ability, while Afrostyrax

42 e, we assessed the association between total flavonoid and flavonoid subclass intakes with incident C

43 There are limited data on total flavonoid and flavonoid-subclass consumption over a long

44 on activities in addition to phenolic, total flavonoid and flavonol content of aged and fresh garlic

45 ce of multiple-OH groups containing phenols, flavonoid and hydracinammicacid depicting potential heal

46 by 22 prospective studies exploring various flavonoid and lignan classes.

47 as to assess the association between dietary flavonoid and lignan intake and all-cause and cardiovasc

48 Recent evidence has suggested that flavonoid and lignan intake may be associated with decre

49 y griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than i

50 s study, the essential oil (EO) composition, flavonoid and phenolic contents, and antioxidant activit

51 s enhanced ABA biosynthesis and JA-regulated flavonoid and terpenoid biosynthesis in leaves are speci

52 ut only JA also induced the up-regulation of flavonoid and terpenoid biosynthetic genes.

53 from the TwinsUK registry, intakes of total flavonoids and 7 subclasses (flavanones, anthocyanins, f

54 or, and total content of phenolic compounds, flavonoids and anthocyanins.

55 ure on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical

56 inally, the bioaccessibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit w

57 ols, suggesting higher degradation rates for flavonoids and antioxidant activity.

58 The evolution of polyphenols, flavonoids and antioxidant capacity was studied using th

59 ighly correlated with total phenolics, total flavonoids and antiradical capacity.

60 Concentrations of flavonoids and capsaicin were simultaneously quantified

61 es and chlorophylls, and moderate amounts of flavonoids and carotenoids were detected.

62 und that the amount of dialysable phenolics, flavonoids and carotenoids which potentially available f

63 es results which correlate with polyphenols, flavonoids and condensed tannins contents, and so, confi

64 preserved the antioxidant activity and total flavonoids and favoured MUFA, tocopherols and total phen

65 f dietary guidelines and recommendations for flavonoids and flavonoid-rich foods.

66 concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achieved at 220

67 led "chenpi", possesses a complex mixture of flavonoids and has a history of traditional use to treat

68 compounds including vitamin C, polyphenols, flavonoids and hydroxycinnamic acids.

69 ighlighting their content in phenolic acids, flavonoids and lignans.

70 fraction (rich in non-acylated and acylated flavonoids and non-polar compounds) and the non-polar fr

71 yze the concentration of anthocyanins, other flavonoids and phenolic acids in wine.

72 For both fruits, flavonoids and phenolic acids were liberated and underwe

73 e significant relation with total phenolics, flavonoids and phenolic compounds.

74 Content of flavonoids and polyphenols as well as antioxidant activi

75 ing to phenolic acids and their derivatives, flavonoids and procyanidins in different fractions of ca

76 e (PAL)) and non enzymatic (total phenolics, flavonoids and proteins) defensive metabolites, as well

77 Intakes of total flavonoids and subclasses (flavonols, flavones, flavanon

78 mplexities of the chemical structures of the flavonoids and the food matrixes.

79 HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant acti

80 nergies for total carotenoids, polyphenolic, flavonoids, and antioxidant activity were 8.45+/-0.93kJ/

81 carbohydrates, total lipids, total proteins, flavonoids, and ascorbic acid) and minerals (K, Ca, Mg,

82 ative relationship between total phenols and flavonoids, and Ni and Pb, specifically higher concentra

83 ed and quantitated, including amino phenols, flavonoids, and phenolic acids by chromatographic method

84 nones, anthocyanins, flavan-3-ols, polymeric flavonoids, and proanthocyanidins) were calculated from

85 (glycosylated) oligolignols, (glycosylated) flavonoids, and proanthocyanidins, in lignin-forming and

86 ell wall polymers, glycoproteins, as well as flavonoids, and signaling peptides.

87 ific compounds, such as alkaloids, saponins, flavonoids, and terpenoids, which are most likely respon

88 vealed that higher expression levels of most flavonoid- and caffeine- but not theanine-related genes

89 This study was aimed the extraction of total flavonoids, anthocyanins and phenolics, as well as the a

90 The flavonoid apigenin was among 9 top-ranked compounds pred

91 om this meta-analysis indicated that dietary flavonoids are associated with decreased risk of all-cau

92 Flavonoids are extensively metabolized by phase I and ph

93 Total phenolics and flavonoids are partially responsible for the in vitro an

94 Citrus flavonoids are polyphenolic compounds with significant b

95 Flavonols as rutin and kaempferol, flavonoids as naringin, phenolic acids as gallic acid an

96 Arganimide A, and argaminolics A-C, and the flavonoids as rutin pentoside, quercetin-3-O-arabinoside

97 gulatory network (WGCNA) to analyze the gene-flavonoid association and rebuilt the gene regulatory ne

98 orders of magnitude more potent than natural flavonoids at protecting neural cells against oxidative

99 ibited a local increase of nod gene-inducing flavonoids at sites where nodules developed subsequently

100 sing poplar led to the discovery of enhanced flavonoid B-ring hydroxylation and an increased proporti

101 Besides the more typical phenolic acids and flavonoids, beer contains also lesser-known compounds, s

102 further understand important determinants of flavonoid bioavailability and metabolism and to advance

103 ase HEX9 might act as crucial regulators for flavonoid biosynthesis and glycolysis, respectively.

104 potential role of light-regulated miR858a in flavonoid biosynthesis and plant growth and development.

105 e synthase (CHS) catalyzes the first step of flavonoid biosynthesis by directing carbon flux from gen

106 pression of genes related to phenylpropanoid/flavonoid biosynthesis clearly distinguished the behavio

107 ng CHS degradation, coordinately controlling flavonoid biosynthesis in response to the developmental

108 Arabidopsis thaliana mutants deficient in flavonoid biosynthesis were not impaired in shade avoida

109 of 102 genes were identified as involved in flavonoid biosynthesis, phenypropanoid biosynthesis, and

110 estigate the regulatory network that governs flavonoid biosynthesis.

111 s R2R3-MYB transcription factors involved in flavonoid biosynthesis.

112 m, one carbon pool for folate metabolism and flavonoid biosynthesis.

113 I plant polyketide synthase, is critical for flavonoid biosynthesis.

114 nine eQTLs regulating genes associated with flavonoid biosynthesis.

115 steroidal glycol-alkaloid (SGA), lignin and flavonoid biosynthetic pathways.

116 at TT8 coordinates glycosylation of not only flavonoids, but also nucleotides, thus implicating TT8 i

117 A total of 16 flavonoids by HPLC-MS and 4861 genes exhibited significa

118 ization resulted in a reduction in phenolic, flavonoid, carotenoid, and ascorbic acid contents.

119 caffeic, p-coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, querce

120 Only limited evidence was available on flavonoid classes and lignans and all-cause mortality.

121 Step-wise identification of flavonoid classes is based on a UV-vis spectral library

122 The predominant flavonoid classes were flavan-3-ols and flavonols.

123 Among flavonoid classes, significant results were obtained for

124 t approach applicable in routine analysis of flavonoids combining sensitive NMR and HPLC experiments.

125 ringin, a naturally derived polymethoxylated flavonoid compound with anti-inflammatory properties, to

126 The data here show flavonoid compounds have the potential to protect the br

127 The influence of pH on the fluorescence of flavonoid compounds was investigated and the highest flu

128 There was no pattern between reported flavonoids compounds and subclass studied.

129 Levels of total phenolics, flavonoids, condensed tannins and antioxidant activities

130 Flavonoids constitute a group of naturally occurring pol

131 PLE gave 4.3 and 18.9g/100g of flavonoid-containing polar extracts, while EAE added 20.

132 amylase-lipid complex (4329-2293J/g), total flavonoid content (22.89-16.64mg quercetin equivalents/1

133 l phenolic content (TPC), 38.2% higher total flavonoid content (TFC) and 75.4% higher antioxidant act

134 Total phenolic content (TPC) and Total flavonoid content (TFC) of palm syrup were 244.70+/-5.77

135 he 3-month storage of butia nectar; however, flavonoid content and antioxidant potential were reduced

136 Berry size was negatively related to the flavonoid content in redcurrants but not in blackcurrant

137 Total flavonoid content showed a similar correlation (p<0.001)

138 geoides presented higher total phenolic and flavonoid content than Rubus idaeus.

139 The total phenolic content and total flavonoid content were also estimated and correlated wit

140 The highest levels of phenolic and flavonoid content were obtained in hot water extracts.

141 higher retention of ascorbic acid, phenol & flavonoid content, exhibited slower rise of reducing and

142 DPPH antioxidant activity, and highest total flavonoid content.

143 basis of total phenolic content (TPC), total flavonoids content (TFC) and antioxidant capacity.

144 ue of tomatoes can be enhanced by increasing flavonoids content through genetic modification.

145 The total phenolic (TP) and flavonoid contents (TF) decreased by about 50% at the en

146 rointestinal digestion on total phenolic and flavonoid contents and antioxidant properties of a sorgh

147 ls with legumes increased total phenolic and flavonoid contents and NO scavenging activity of their p

148 Phenolic acid and flavonoid contents in fresh hypanthium were determined b

149 The highest phenolic and flavonoid contents were detected in T. daenensis-1 (70.6

150 The total phenolic and total flavonoid contents were estimated by TPC and the TFC ass

151 egatively correlated with total phenolic and flavonoid contents, but not with fiber content.

152 porridges increased their total phenolic and flavonoid contents, radical scavenging activities and LD

153 The effects are reflected in changes in the flavonoid contents, the antioxidant activity of the phen

154 for more than 80% of the total phenolic and flavonoid contents.

155 Ascorbic acid, total phenolics, total flavonoids contents and antioxidant activity were record

156 time the total phenolic compounds and total flavonoids contents in the pulp of mamey apple fruits.

157 The effective flavonoids contributing to antioxidant activity were DGP

158 nylpropanoid-derived plant compounds such as flavonoids, coumarins and the cell wall polymer lignin.

159 With the use of the new, expanded USDA flavonoid database, we assessed the association between

160 Naturally occurring flavonoids, delphinidin, pelargonidin and malvin, were i

161 Eighteen cinnamoyl derivatives, 17 flavonoid derivatives and 4 betacyanins were identified

162 Our results revealed that the fruit exhibits flavonoid derivatives and stilbenes, as trans-piceatanno

163 roxyl group on the antioxidant properties of flavonoid derivatives.

164 Dihydromyricetin (DHM), a natural flavonoid derived from Ampeopsis Grossdentata, has been

165 bioactive compounds such as pectin, lipids, flavonoids, dietary fibres etc.

166 with highest SSC, chlorophyll content, total flavonoid, DPPH, and ABTS antioxidant activity (also at

167 Natural flavonoids exert innumerable pharmacological effects in

168 ence of SL deficiency was not due to altered flavonoid exudation or the ability of root exudates to s

169 The contents of PC and flavonoids (FLA), as well as the antioxidant activity of

170 Arabidopsis is reported to increase initial flavonoid flux and anthocyanin content.

171 ll help establish how to optimize intakes of flavonoids for health benefits and in specific subgroups

172 emonstrate the effects of chrysin, a natural flavonoid found largely in honey and passionflower on th

173 Glycosides of kaempferol were the main flavonoids found (10 non-acylated and 21 acylated), foll

174 cts of sorbifolin (1) and pedalitin (2), two flavonoids from Pterogyne nitens on the HCV replication

175 profiling data of saponins and glycosylated flavonoids from the model legume Medicago truncatula.

176 tates the identification and quantitation of flavonoids from UHPLC-HRAM-MS(n) data.

177 Biochemical analyses reveal that the flavonoids function non-competitively to prevent LasR/Rh

178 one significant genetic associations for the flavonoids gallocatechin, kaempferol 3-glucoside and que

179 ven drying promoted the release of insoluble flavonoids, generating mainly quercetin.

180 anthocyanidin biosynthesis by activating key flavonoid genes.

181 , selected hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in th

182 sugar composition slightly, but not GLSs or flavonoid glycosides.

183 one of chemical compositions from the total flavonoids glycyrrhiza (TFG), can significantly enhance

184 e determination of tomato phenolic acids and flavonoids has been developed combining MEKC and DAD det

185 ars, polyols, amino acids, organic acids, or flavonoids, have been validated in vitro and in vivo.

186 tent and the content of a mandarin peel rich flavonoid, hesperidin, using a response surface method c

187 radical scavenging ability on par with other flavonoids in a cell-free system, Proxison is orders of

188 Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using

189 into classes and then identifies individual flavonoids in each class based on their mass spectra.

190 Further identification of the flavonoids in each class is based on an in-house databas

191 e become the tool-of-the-trade for profiling flavonoids in foods.

192 enylpropanoids are predominant in winter and flavonoids in summer season.

193 cids, and luteolin and kaempferol were major flavonoids in the soluble fractions of millets.

194 t was found that the levels of a majority of flavonoids, in particular those of quercetin 3-O-rhamnos

195 t that higher habitual intake of a number of flavonoids, including anthocyanins, flavan-3-ols, flavon

196 current knowledge for the main subclasses of flavonoids, including anthocyanins, flavonols, flavan-3-

197 The total amount of flavonoid increased up to the fifth harvest time point (

198 Accordingly, total anthocyanins and flavonoids increased, and most flavonoid species were en

199 The mechanisms underlying flavonoid-induced metabolic regulation have not been com

200 naturally produced plant metabolites called flavonoids inhibit Pseudomonas aeruginosa biofilm format

201 vity assays showed that isolated malonylated flavonoids inhibit the production of reactive oxygen spe

202 Although dietary flavonoid intake has been associated with less weight ga

203 An inverse association for total flavonoid intake was observed with a similar magnitude.

204 Quintiles of flavonoid intake were examined as predictors of incident

205 olymeric flavonoid intakes and greater total flavonoid intake were less likely to develop hypertensio

206 ssessed.We examined the associations between flavonoid intakes and fat mass.In a study of 2734 health

207 greater flavonol, anthocyanin, and polymeric flavonoid intakes and greater total flavonoid intake wer

208 The impact of dietary flavonoid intakes on risk of depression is unclear.

209 ra for an initial stepwise classification of flavonoids into classes and then identifies individual f

210 s unknown whether habitual intake of dietary flavonoids, known for their antioxidative and anti-infla

211 We studied the total phenols and flavonoids, liposoluble antioxidants, fatty acid and tri

212 We identified the flavonoid luteolin as an inhibitor of the PKR/PACT inter

213 ntioxidant properties of catechins and other flavonoids make them ideal candidates for nanoformulatio

214 specific expansions of genes associated with flavonoid metabolic biosynthesis were discovered, which

215 ulation did not support a biological role in flavonoid metabolism but correlated with the formation o

216 on power) and chemical (total phenols, total flavonoids, monomeric anthocyanins and ascorbic acid con

217 the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanol

218 Bioactive components such as phenolics, flavonoids, naringin and carotenoids were retained to a

219 those involved in metabolism of bile acids, flavonoids, nutrients, amino acids (including tryptophan

220 vidence of the beneficial effects of dietary flavonoids on health.

221 Major alterations in flavonoid, organic acid, sugar, fatty acid, phenylpropan

222 itory activity than an equivalent mixture of flavonoids (P<0.05).

223 and enhanced upregulation of genes from the flavonoid pathway in the pulp and juice than those kept

224 x from general phenylpropanoid metabolism to flavonoid pathway.

225 In this study, the interaction between the flavonoid pelargonidin and dairy proteins: beta-lactoglo

226 t types of oak chips, quantify total and non-flavonoid phenolic content, as well as the concentration

227 After a 12-month frozen storage period, flavonoid, phenolic, and ascorbic acid contents decrease

228 lth-promoting compounds, mainly belonging to flavonoids, phenolic acids and lignans.

229 The newly identified compounds consisted of flavonoids, phenolic acids and related compounds, hydrol

230 atty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, ph

231 Zizania aquatica L. was analysed for total flavonoids, phenolics and HPLC profile in both free and

232 Terminalia chebula and Berberis asiatica for flavonoids; Phyllanthus emblica, Morus alba and Ficus pa

233 supplementation of rodent diets with citrus flavonoids prevents hepatic steatosis, dyslipidemia, and

234 modulatory potential of flavones, a class of flavonoids previously demonstrated to have antibacterial

235 pacity of both MYB134 and MYB115 to activate flavonoid promoters, but only in the presence of a basic

236 the antioxidant ability of a novel synthetic flavonoid, Proxison (7-decyl-3-hydroxy-2-(3,4,5-trihydro

237 To understand the bioaccessibility of the flavonoid quercetin we studied its interaction with bile

238 s study, we investigated the effect of three flavonoids, quercetin (QUC), naringenin, and silymarim o

239 fied and classified into different families: flavonoids; quinic and caffeic acids and derivatives; di

240 a UV-vis spectral library compiled from 146 flavonoid reference standards and a novel chemometric mo

241 Flavonoids represent a large family of specialized metab

242 duced levels of apigenin- and tricin-related flavonoids, resulting in a strongly reduced incorporatio

243 Epidemiologic studies have suggested that a flavonoid-rich diet can reduce the risk of developing ca

244 h benefits associated with regular intake of flavonoid-rich diet.

245 In flavonoid-rich food-based analyses, the HR was 0.82 (95%

246 are needed to further examine the effect of flavonoid-rich foods on body composition.

247 t of increasing intakes of commonly consumed flavonoid-rich foods on men's health.

248 lines and recommendations for flavonoids and flavonoid-rich foods.

249 The enzymatic deglycosylation of the plant flavonoid rutin (quercetin-3-O-(6-O-alpha-l-rhamnopyrano

250 carotenoids was 52.22mg.100g(-1) and for the flavonoid rutin was 78.56mg.100g(-1).

251 The bio-accessibility of phenolics, flavonoids, rutin, beta-carotene and lutein and changes

252 odorants (e.g. linalool, beta-ionone), while flavonoids showed the opposite effect, decreasing the in

253 mple phenylpropanoids, eight stilbenes, nine flavonoids, six related arithmetic parameters and the su

254 The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres.

255 In addition, food composition and flavonoid source are likely to affect bioavailability, a

256 t two-fold increase in the concentrations of flavonoids, spatholosineside A and triterpenoids in the

257 hocyanins and flavonoids increased, and most flavonoid species were enriched in AM leaves.

258 f molecules further, and we demonstrate that flavonoids specifically inhibit quorum sensing via antag

259 a from a variety of samples, including mixed flavonoid standards, blueberry, mizuna, purple mustard,

260 ine acting as a transcriptional repressor of flavonoid structural genes.

261 the association between total flavonoid and flavonoid subclass intakes with incident CHD in a biraci

262 change in lung function associated with each flavonoid subclass, categorized into quartiles, in linea

263 here are limited data on total flavonoid and flavonoid-subclass consumption over a long period of tim

264 nce inhibition, suggesting that UV-B-induced flavonoid synthesis is not a component of this response.

265 raction (MAE) condition the total phenolics, flavonoids, tannins and antioxidant activity were in clo

266 ation by mycorrhization of genes involved in flavonoid, terpenoid, jasmonic acid (JA), and abscisic a

267 Total phenol (TP) and total flavonoid (TF) average content varied among pear cultiva

268 her hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant acti

269 for their total contents of phenolics (TPC), flavonoids (TFC) and proanthocyanidins (PC) as well as t

270 o, Sanguinello was found to be far richer in flavonoids than Tarocco.

271 a good source of hesperitin and naringenin, flavonoids that has no source for production on a large

272 Anthocyanins are flavonoids that have been suggested to provide beneficia

273 Regarding free flavonoids, the main contributors to an antioxidant acti

274 l products such as saponins and glycosylated flavonoids through combinatorial enumeration of aglycone

275 The susceptibility of flavonoids to oxidative disappearance (monitored by HPLC

276 Administration of the flavonoids to P. aeruginosa alters transcription of quor

277 Phenolic and flavonoid total contents were determined by Folin-Ciocal

278 cosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and beta

279 ression of two previously characterized MATE flavonoid transporters MtMATE1 and MtMATE2 also depends

280 We hypothesize flavonoid treatment as a means to enhance the glyoxalase

281 This study found that flavonoid treatment in methylglyoxal treated cerebellar

282 The dragonbloodins are a pair of complex flavonoid trimers that have been isolated from the palm

283 Flavonoids ubiquitously distribute to the terrestrial pl

284 ounds include alkaloids, aromatic compounds, flavonoids, volatiles, sesquiterpenoids, diterpenes alco

285 with lower intake, high consumption of total flavonoids was associated with decreased risk of all-cau

286 vities of five Spanish EVOOs, in addition to flavonoids, we investigated for the first time the effec

287 comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree.

288 quercetin and thirteen structurally related flavonoids were assessed and compared with those of mixt

289 Higher intakes of fruit-based flavonoids were associated with a lower risk of nonfatal

290 properties of five catechins and five other flavonoids were compared with several other natural and

291 MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-D

292 In addition, flavonoids were found to be involved in pAkt - NF-kappaB

293 Thirty-seven glycosylated flavonoids were identified for the first time in the see

294 thesis of carotenoids, phenylpropanoids, and flavonoids were identified.

295 Capsaicin and four flavonoids were quantified in studied samples at differe

296 Nine phenolic acids and nineteen flavonoids were quantified using UHPLC-DAD MS/MS.

297 ivities of other phenolic fraction, in which flavonoids were the dominant compounds.

298 eas, field peas and common vetch compared to flavonoids, whereas the opposite was observed for lupin

299 e research, we found that the derivatives of flavonoids, which have a hydroxyl group substituted at t

300 re quantified, especially phenolic acids and flavonoids, which presented a higher concentration in th