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• W1452890724 abstract "Flavonoids are regular components of the human diet found in vegetables and fruits that have long been considered inert and nonessential for human health. In the last decade, however, they have become the subject of intensive investigations because of their possible beneficial as well as deleterious effects. These studies have revealed that many flavonoids possess a variety of biological activities. Although some flavonoids are mutagenic in short term in vitro assays, they may also have certain “protective” effects on some human diseases, including cancer. Since flavonoids are natural antioxidants, they play a role in preserving many biologically beneficial compounds in foods, as well as scavenging electrophilic species and oxygen free radicals formed during metabolic processes in humans. Studies have been conducted to investigate the therapeutic potential of flavonoids for the prevention or treatment of certain human diseases. In contrast, however, there is also evidence of the potentially hazardous nature of flavonoids (e.g. enhancement of nitrosation). The main obstacle to explaining their effects (either beneficial or hazardous) is the lack of information on their mechanism of action. We explored the effect of 3 plant polyphenols: quercetin, ellagic acid and chlorogenic acid when consumed with two carcinogens: benzo(a)pyrene [B(a)P] and 2-amino-3-methylimidazo(4,5-f)quinoline[IQ], using short term in vivo studies with mice and rats. We used mice in a host-mediated mutation assay and to study the uptake of (14C)-B(a)P, and bile-cannulated rats for uptake of (14C)-B(a)P and (14C)-IQ. Our results indicate that flavonoids may exhibit a “protective” effect against carcinogens not only at cellular or enzymatic levels, but also by reducing their bioavailability." @default.
• W1452890724 created "2016-06-24" @default.
• W1452890724 creator A5039222416 @default.
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• W1452890724 date "1992-01-01" @default.
• W1452890724 modified "2023-10-17" @default.
• W1452890724 title "Flavonoids in Foods: Their Significance for Nutrition and Health" @default.
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• W1452890724 doi "https://doi.org/10.1007/978-3-0348-7432-8_23" @default.
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