Posted by Chantel Martiromo. research contributed by PubMed
In the study to investigate the absorption/metabolism of antioxidant components in fruits and
vegetables and whether they are absorbed in sufficient quantities and in
a form in which effects on in vivo measures of oxidative cellular
damage, posted in PubMed, showed that wo classes of flavonoids as antioxidants are considered in detail
(anthocyanins and flavonols). Absorption of anthocyanins appears to be
much less than that of the flavonol quercetin, perhaps as little as one
tenth. Relatively high dietary levels of anthocyanins appear to be
necessary to observe antioxidant effects in vivo. Metabolism of cyanidin
3-glucoside and quercetin by methylation or conjugation with
glucuronide or sulfate will decrease antioxidant activity. However,
quercetin metabolites seem to maintain at least part of their
antioxidant activity in vivo.
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