Flavonóis e flavonas: fontes brasileiras e fatores que influenciam a composição em alimentos

摘要: The interest in researching flavonoids is due to studies that indicate benefi cial effects on health, especially the prevention of degenerative diseases, such as cancer and cardiovascular diseases. determination fl avonoids, well investigation factors infl uence composition, are needed identify sources optimize conditions during production, processing storage, order maintain or increase their levels diet population, for promotion health. Green black tea “erva-mate” very rich quercetin, fi rst two being also myricetin kaempferol latter kaempferol. best among fruits “pitanga” cashewapple, which contain myricetin; acerola with quercetin kaempferol; “tapereba” apple high content. Among vegetables consumed Brazil, principal onion, kale roquette quercetin; concentrations parsley large amounts apigenin. flavonoid food determined genetically, but uenced by season, climate, soil stage maturity, preparation, storage