Transformation of quercetin glucosides in onion and its impact on quecetin bioavailability in humans (abstract only)

W. Wiczkowski, J. Romaszko, A. Buciñski, H. Zieliñski, D. Szawara-Nowak, J. Honke, H. Kozlowska and M. K Piskula

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S169

Abstract: Onion, a worldwide-consumed vegetable, is a rich source of quercetin. Quercetin shows a number of biological activities that may be beneficial to health. For example it can inhibit platelet aggregation and/or broad spectrum of enzymes and has been demonstrated to have anti-inflammatory properties. Through these actions quercetin may contribute to prevention.

Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/artkey/cjf-2004 ... -humans-abstract.php (text/html)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10650-cjfs

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().