Flavonoids in Our Foods: A Short Review

dc.contributor.author	Guven, Hulya
dc.contributor.author	Arici, Aylin
dc.contributor.author	Simsek, Oguzhan
dc.date.accessioned	2021-12-21T08:45:49Z
dc.date.available	2021-12-21T08:45:49Z
dc.date.issued	2019
dc.identifier.issn	2458-8938
dc.identifier.issn	2564-7288
dc.identifier.uri	https://doi.org/10.30621/jbachs.2019.555
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1780
dc.description.abstract	The aerobic metabolism in biological systems, produces reactive oxygen species (ROS) known as prooxidants even in basal conditions. If the formation of prooxidants increases, it leads to oxidative stress/damage. Various diseases in humans (cancer, chronic
dc.language.iso	English
dc.publisher	Dokuz Eylul Unıv Inst Health Scıences
dc.title	Flavonoids in Our Foods: A Short Review
dc.type	Review
dc.relation.journal	Journal Of Basıc And Clınıcal Health Scıences
dc.identifier.issue	2
dc.identifier.startpage	96
dc.identifier.endpage	106
dc.identifier.volume	3
dc.identifier.doi	10.30621/jbachs.2019.555
dc.relation.issue	2
dc.relation.volume	3