Review article

Antioxidative and Antiradical Activity of Flavonoids

Snježana P. Kazazić

Abstract

Flavonoids are a major group of phenolic compounds which are important in flavouring and colouring of many fruits and vegetables and derived products such as wine, tea preparations and chocolate. Recently, flavonoids are given much attention due to their excellent antioxidative and antiradical activity. Studies have revealed that flavonoids are good scavengers of free radicals, and consequently, they are much used in pharmaceutical and food industries. Flavonoids also have a gamut of other biochemical activities; some have been found to possess significant anti-cardiovascular disease, anti-inflammatory, anti-allergic, anti-mutagenic, antiviral, anti-tumour and activities.

Keywords

free radicals; metal ions; oxidative stress; reactions with DPPH; TEAC value

Hrčak ID:

257

URI

https://hrcak.srce.hr/257

Publication date:

15.11.2004.

Article data in other languages: croatian

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