Flavonoids in Our Foods: A Short Review

dc.contributor.author	Güven, Hülya
dc.contributor.author	Arıcı, Aylin
dc.contributor.author	Şimşek, Oğuzhan
dc.date.accessioned	2021-12-21T08:31:16Z
dc.date.available	2021-12-21T08:31:16Z
dc.date.issued	2019
dc.identifier.issn	2458-8938
dc.identifier.issn	2564-7288
dc.identifier.uri	https://app.trdizin.gov.tr/makale/TXpNek9EazBOQT09/flavonoids-in-our-foods-a-short-review
dc.identifier.uri	https://doi.org/10.30621/jbachs.2019.555
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/657
dc.description.abstract	The aerobic metabolism in biological systems, produces reactive oxygen species (ROS) known as prooxidants even in basal conditions. If theformation of prooxidants increases, it leads to oxidative stress/damage. Various diseases in humans (cancer, chronic
dc.language.iso	English
dc.title	Flavonoids in Our Foods: A Short Review
dc.relation.journal	Journal of Basic and Clinical Health Sciences
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