Flavonoid Basics: Chemistry, Sources, Mechanisms of Action, and Safety
Flavonoid Basics: Chemistry, Sources, Mechanisms of Action, and Safety
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DOI：
10.1080/21551197.2012.698219
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发表时间：
2012-01-01
影响因子：
--
通讯作者：
Blumberg, Jeffrey B.
中科院分区：
文献类型：
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作者：
Corcoran, Michael P.;McKay, Diane L.;Blumberg, Jeffrey B.
在我们努力了解各种饮食因素如何影响慢性疾病的风险和进展时，最近的研究主要集中在植物化学物质上。植物化学物质被定义为在植物性食品中发现的非必需营养素，其中许多已被确定为具有生物活性，因此可能影响人类健康（1）。植物化学物质中最大的一类是多酚，主要由类黄酮组成，其化学特征是由线性碳链连接的两个苯环。来自观察性研究的证据表明，经常食用含有黄酮类化合物的食物可以降低几种慢性疾病的风险，包括神经退行性疾病（2），动脉粥样硬化（3）和某些形式的癌症（4）。这些结果引起了人们对类黄酮的极大兴趣，尽管关于它们在人体中的营养特征的许多基本信息仍然有限，例如，它们的生物利用度和代谢，与其他饮食因素的相互作用，作用机制，以及与特定健康结果相关的摄入量。虽然黄酮类化合物通常被定义为膳食抗氧化剂，并且它们的推定健康益处通常归因于这种机制，但现在看来它们的主要作用是通过其他生物化学和分子途径在体内介导的（5）。
In our efforts to understand how various dietary factors can influence the risk and progression of chronic disease, much recent research has focused on phytochemicals. Phytochemicals are defined as nonessential nutrients found in plant-based food, many of which have been established as bioactive and thus may affect human health (1). The largest group of phytochemicals is the polyphenols, comprised principally of the flavonoids, which are characterized chemically by two benzene rings joined by a linear carbon chain. Evidence from observational studies indicates that regular consumption of foods containing flavonoids may reduce the risk several chronic conditions, including neurodegenerative diseases (2), atherosclerosis (3), and certain forms of cancer (4). These results have generated considerable interest in flavonoids, although much basic information about their nutrient characteristics in humans remains limited, e.g., their bioavailability and metabolism, interactions with other dietary factors, mechanisms of action, and intakes associated with specific health outcomes. Although flavonoids are commonly defined as dietary antioxidants and their putative health benefits commonly attributed to this mechanism, it now appears their principal actions are mediated in vivo via other biochemical and molecular pathways (5).