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The Journal of nutritional biochemistry, v.13 no.10, 2002년, pp.572 - 584
Heim, Kelly E (Department of Animal and Nutritional Sciences, University of New Hampshire, Durham, NH 03824, USA) , Tagliaferro, Anthony R (Corresponding author. Tel.: +1-603-868-7244) , Bobilya, Dennis J (Department of Animal and Nutritional Sciences, University of New Hampshire, Durham, NH 03824, USA)
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AbstractFlavonoids are a class of secondary plant phenolics with significant antioxidant and chelating properties. In the human diet, they are most concentrated in fruits, vegetables, wines, teas and cocoa. Their cardioprotective effects stem from the ability to inhibit lipid peroxidation, chelate r...
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