Similar articles

• Flavonoids, a class of natural products of high pharmacological potency.

  Havsteen B. Havsteen B. Biochem Pharmacol. 1983 Apr 1;32(7):1141-8. doi: 10.1016/0006-2952(83)90262-9. Biochem Pharmacol. 1983. PMID: 6342623 Review.
• Flavonoids and plant color.

  Brouillard R, Cheminat A. Brouillard R, et al. Prog Clin Biol Res. 1988;280:93-106. Prog Clin Biol Res. 1988. PMID: 3174709 No abstract available.
• Plant polyphenols: modifiers of immune function and risk of cardiovascular disease.

  Hughes DA. Hughes DA. Nutrition. 2005 Mar;21(3):422-3. doi: 10.1016/j.nut.2004.11.003. Nutrition. 2005. PMID: 15797688 No abstract available.
• Glucosinolates and phenolics as antioxidants from plant foods.

  Williamson G, Faulkner K, Plumb GW. Williamson G, et al. Eur J Cancer Prev. 1998 Feb;7(1):17-21. Eur J Cancer Prev. 1998. PMID: 9511848 Review.
• The flavonoids. A class of semi-essential food components: their role in human nutrition.

  Kühnau J. Kühnau J. World Rev Nutr Diet. 1976;24:117-91. World Rev Nutr Diet. 1976. PMID: 790781 Review. No abstract available.