Flavonoids in Foods: Their Significance for Nutrition and Health

摘要: Flavonoids are regular components of the human diet found in vegetables and fruits that have long been considered inert nonessential for health. In last decade, however, they become subject intensive investigations because their possible beneficial as well deleterious effects. These studies revealed many flavonoids possess a variety biological activities. Although some mutagenic short term vitro assays, may also certain “protective” effects on diseases, including cancer. Since natural antioxidants, play role preserving biologically compounds foods, scavenging electrophilic species oxygen free radicals formed during metabolic processes humans. Studies conducted to investigate therapeutic potential prevention or treatment diseases. contrast, there is evidence potentially hazardous nature (e.g. enhancement nitrosation). The main obstacle explaining (either hazardous) lack information mechanism action. We explored effect 3 plant polyphenols: quercetin, ellagic acid chlorogenic when consumed with two carcinogens: benzo(a)pyrene [B(a)P] 2-amino-3-methylimidazo(4,5-f)quinoline[IQ], using vivo mice rats. used host-mediated mutation assay study uptake (14C)-B(a)P, bile-cannulated rats (14C)-B(a)P (14C)-IQ. Our results indicate exhibit against carcinogens not only at cellular enzymatic levels, but by reducing bioavailability.