Flavonols, flavones, flavanones, and human health: Epidemiological evidence
Flavonols, flavones, flavanones, and human health: Epidemiological evidence
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DOI：
10.1089/jmf.2005.8.281
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发表时间：
2005-09-01
影响因子：
2.4
通讯作者：
Blumberg, JB
中科院分区：
文献类型：
--
作者：
Graf, BA;Milbury, PE;Blumberg, JB
多酚类黄酮是人类饮食中存在的多种植物化学物质之一。基础研究、动物模型和人体研究表明，摄入类黄酮可以降低几种与年龄相关的慢性疾病的风险。大量的类黄酮及其亚类混合物，包括黄酮醇、黄酮和黄烷酮，以及影响其在食品中浓度的各种农业实践，对这些化合物的足够的食品成分数据库的发展提出了挑战。尽管如此，饮食评估已应用于队列和病例对照流行病学研究，其中一些研究显示，饮食与某些形式的癌症、心血管疾病和其他慢性疾病的风险呈负相关。这些观察性研究已经检查了这些关系，关于黄酮醇，黄酮和黄酮进行了回顾。考虑到这些类黄酮的生物利用度和生物转化的有限信息，在解释这些研究时需要谨慎。由于这些类黄酮的全部现有证据表明它们在预防癌症和心血管疾病方面具有作用，因此需要进一步的研究，特别是在对照临床试验中。
Polyphenolic flavonoids are among a wide variety of phytochemicals present in the human diet. Basic research, animal model, and human studies suggest flavonoid intake may reduce the risk of several age-related chronic diseases. The vast number of flavonoids and mixtures of their subclasses, including flavonols, flavones, and flavanones, and the variety of agricultural practices that affect their concentration in foods have presented a challenge to the development of adequate food composition databases for these compounds. Nonetheless, dietary assessments have been applied to cohort and case-control epidemiological studies, and several reveal an inverse association with risk of some forms of cancer, cardiovascular disease, and other chronic conditions. Those observational studies that have examined these relationships with regard to flavonols, flavones, and flavanones are reviewed. The requirement for caution in interpreting these studies is discussed with regard to the limited information available on the bioavailability and biotransformation of these flavonoids. As the totality of the available evidence on these flavonoids suggests a role in the prevention of cancer and cardiovascular disease, further research is warranted, particularly in controlled clinical trials.