《Flavonoid Effects Relevant to Cancer》

  • 来源专题:食物与营养
  • 编译者: 潘淑春
  • 发布时间:2005-04-01
  • A variety of polyphenolic compounds of dietary origin are known to inhibit cancer. The antioxidant activities of polyphenols are well recognized and may be responsible for various health benefits. Free radicals are produced by pollutants in our food, water and air; oxidation-reduction reactions of lipids and metal ions; and continuous mitochondrial electron transport r eactions in the body.
  • 原文来源:http://www.sbs.utexas.edu/dharma/research/3482S.pdf
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    • 编译者:李越
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