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Flavonoids in Foods as in Vitro and in Vivo Antioxidants

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Book cover Flavonoids in the Living System

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 439))

Abstract

In 1936 Szemt-Guörgi proposed the name of Vitamin P for a mixture of two flavonoids that decreased capillary permeability and fragility in humans and thus began the research on flavonoids and health (Rusznyak and Szent-Györgi, 1936). The flavonoids have been reported to exhibit a wide range of biological effects in animals and man that include antibacterial, antiviral, antiinflammatory, antiallergic, and vasodilatory actions. In addition, flavonoids inhibit lipid peroxidation, protein modification of collagen by peroxynitrite, platelet aggregation, and the activity of enzyme systems including phospholipase A2, glutathione reductase, xanthine oxidase, cyclooxygenase and lipoxygenase (Harborne, 1986).

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Authors and Affiliations

  1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania, 18510, USA

    Joe A. Vinson

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  1. Joe A. Vinson
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Editors and Affiliations

  1. United States Department of Agriculture, Citrus and Subtropical Products Laboratory, P.O. Box 1909, 33883, Winter Haven, Florida, USA

    John A. Manthey

  2. State of Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, Florida, 33850, USA

    Béla S. Buslig

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Vinson, J.A. (1998). Flavonoids in Foods as in Vitro and in Vivo Antioxidants. In: Manthey, J.A., Buslig, B.S. (eds) Flavonoids in the Living System. Advances in Experimental Medicine and Biology, vol 439. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5335-9_11

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  • DOI: https://doi.org/10.1007/978-1-4615-5335-9_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7434-3

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