Physiologically-active compounds in plant foods: an overview.

Rhodes MJC

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Physiologically-active compounds in plant foods: an overview.

机译：植物食品中的生理活性化合物：概述。

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Plant derived compounds which are implicated in beneficial dietary effects are reviewed, in particular flavonoids, glucosinolates (from Brassicas) and aliins (from onions and garlic).

机译：综述了涉及有益饮食效果的植物来源化合物，尤其是类黄酮，芥子油苷（来自芸苔属）和茜素（来自洋葱和大蒜）。

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《Proceedings of the Nutrition Society》 |1996年第1b期|共14页
作者
Rhodes MJC;
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正文语种 eng
中图分类营养学;
关键词
foods garlic onions medicinal plants; flavonoids glucosinolates reviews plants Brassica Allium sativum; Allium cepa; Allium;

机译：食品大蒜洋葱药用植物;类黄酮芥子油苷点评植物芸苔大蒜;洋葱;洋葱;

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专利

1. Physiologically-active compounds in plant foods: an overview. [J] . Rhodes MJC Proceedings of the Nutrition Society . 1996,第1B期

机译：植物食品中的生理活性化合物：概述。
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3. Plant-based foods and prevention of cardiovascular disease: an overview. [J] . Hu FB The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition . 2003,第3Suppla期

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5. Determination of volatile organic compounds emission from live plants and food extrusion process tested in NASA's Advanced Life Support Program. [D] . Lertsiriyothin, Weerasak. 2001

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Physiologically-active compounds in plant foods: an overview.

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