| Autor: |
El-Seedi HR; Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-75123 Uppsala, Sweden. hesham.el-seedi@fkog.uu.se, El-Said AM, Khalifa SA, Göransson U, Bohlin L, Borg-Karlson AK, Verpoorte R |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2012 Nov 07; Vol. 60 (44), pp. 10877-95. Date of Electronic Publication: 2012 Oct 30. |
| DOI: |
10.1021/jf301807g |
| Abstrakt: |
Hydroxycinnamic acids are the most widely distributed phenolic acids in plants. Broadly speaking, they can be defined as compounds derived from cinnamic acid. They are present at high concentrations in many food products, including fruits, vegetables, tea, cocoa, and wine. A diet rich in hydroxycinnamic acids is thought to be associated with beneficial health effects such as a reduced risk of cardiovascular disease. The impact of hydroxycinnamic acids on health depends on their intake and pharmacokinetic properties. This review discusses their chemistry, biosynthesis, natural sources, dietary intake, and pharmacokinetic properties. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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