Quercetin : dietary sources, functions and health benefits / Taiki Chikamatsu and Yuudai Hida, editors
- 其他作者：
- 出版： New York : Nova Science Publishers c2012
- 叢書名： Nutrition and diet research progress
- 主題： Quercetin--Therapeutic use , Bioflavonoids--Therapeutic use , Quercetin--pharmacology , Quercetin--physiology
- ISBN： 9781619420571 (hbk.) :: US$140.00 、 1619420570(hbk.)
- 一般註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005193209 | 機讀編目格式
館藏資訊
Quercetin, the most common member of the flavonoids family, is a group of chemical compounds that can be found in the plant kingdom. Fruits and vegetables, particularly citrus fruits, apples, onions, parsley, tea, and red wine, are the primary dietary sources of quercetin. In this book, the authors present topical research in the study of the dietary sources, functions and health benefits of quercetin. Topics discussed include the formulations for pharmaceutical administration of quercetin; the action of quercetin on oxygen uptake by uncoupled mitochondria oxidizing various substrates; the oral health benefits of quercetin; in vitro antibacterial activities and murine studies of novel quercetin diacylglycosyde analogues and the suppressive effect of quercetin on intestinal tight junction permeability.