https://scholars.lib.ntu.edu.tw/handle/123456789/347564
標題: | Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones | 作者: | Li, S. MIN-HSIUNG PAN Lo, C.-Y. Tan, D. Wang, Y. Shahidi, F. Ho, C.-T. |
關鍵字: | Absorption; Anti-atherogenic properties; Anti-cancer; Anti-inflammatory; Bioavailability; Hydroxylated polymethoxyflavones; Permeability; Polymethoxyflavones; Solubility | 公開日期: | 2009 | 卷: | 1 | 期: | 1 | 起(迄)頁: | 2-12 | 來源出版物: | Journal of Functional Foods | 摘要: | Polymethoxyflavones (PMFs) and hydroxylated polymethoxyflavones exist exclusively in citrus genus, especially in the citrus peels which have been used as herbal medicine for several diseases for thousands of years. In this review, the natural occurrence, isolation and separation of PMFs; synthetic scheme of hydroxylated PMF preparation, especially the reaction mechanism of preparation of 5-hydroxylated PMFs; biotransformation and metabolic fate of PMFs; the preliminary study on PMF bioavailability and the close relationship among solubility, permeability, absorption and oral bioavailability are summarized. The published bioactivity data on anti-inflammatory, anti-cancer and anti-atherogenic properties of PMFs have also been detailed along with a report of new findings of hydroxylated PMFs and their potent biological activities. ? 2008 Elsevier Ltd. All rights reserved. |
URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-65249099157&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/347564 |
DOI: | 10.1016/j.jff.2008.09.003 | SDG/關鍵字: | Citrus |
顯示於: | 食品科技研究所 |
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