Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-22T20:26:56.941Z Has data issue: false hasContentIssue false

Epidemiological evidence on potential health properties of flavonoids

Published online by Cambridge University Press:  11 October 2007

Michaël G. L. Hertog
Affiliation:
Department of Chronic Diseases and Environmental Epidemiology, National Institute of Public Health and Environmental Protection, PO Box 1, NL-3720, BA Bilthoven, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Physiologically-Active Substances in Plant Foods’
Copyright
Copyright © The Nutrition Society 1996

References

Block, G., Patterson, B. & Subar, A. (1992). Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence. Nutrition and Cancer 17, 129.CrossRefGoogle Scholar
Brown, C. A., Bolton-Smith, C., Woodward, M., Tunstali-Pedoe, H. (1993). Coffee and tea consumption and prevalence of coronary heart disease in men and women: results from the Scottish Heart Health Study. Journal of Epidemiology and Community Health 47, 171175.CrossRefGoogle ScholarPubMed
Criqui, M. H. & Ringel, B. L. (1994). Does diet or alcohol explain the French Paradox?. Lancet 344, 17191723.CrossRefGoogle ScholarPubMed
Deschner, E. E., Ruperto, J., Wong, G. & Newmark, H. L. (1991). Quercetin and rutin as inhibitors of azoxymethanol-induced colonic neoplasia. Cardnogenesis 7, 11931196.CrossRefGoogle Scholar
De Whalley, C. V., Rankin, S. M., Hoult, J. R. S., Jessup, W. & Leake, D. S. (1990). Flavonoids inhibit the oxidative modification of low density lipoproteins. Biochemical Pharmacology 39, 17431749.CrossRefGoogle ScholarPubMed
Dorant, E. (1994). Onion and leek consumption, garlic supplement use and the incidence of cancer. PhD Thesis, University of Limburg, Maastricht, the Netherlands.Google Scholar
Frankel, E. N., Kanner, J., German, J. B., Parks, E. & Kinsella, J. E. (1993 a). Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341, 454457.CrossRefGoogle ScholarPubMed
Frankel, E. N., Waterhouse, A. L. & Kinsella, J. E. (1993 b). Inhibition of human LDL-oxidation by resveratrol. Lancet 341, 11031104.CrossRefGoogle ScholarPubMed
Fuhrman, B., Lavy, A. & Aviram, M. (1995). Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. American Journal of Clinical Nutrition 61, 549554.CrossRefGoogle ScholarPubMed
Goldbohm, R. A., Brandt, P. A., Hertog, M. G. L., Brants, H. A. M. & van Poppel, G. (1995). Flavonoid intake and risk of cancer: a prospective cohort study. American Journal of Epidemiology 141, Suppl. s61Abstr..Google Scholar
Green, M. S. & Harari, G. (1992). Association of serum lipoproteins and health-related habits with coffee and tea consumption in free-living subjects examined in the Israeli CORDIS Study. Preventive Medicine 211, 532545.CrossRefGoogle Scholar
Grobbee, D. E., Rimm, E. B., Giovanucci, E., Colditz, G., Stampfer, M. & Willet, W. (1990). Coffee, caffeine and cardiovascular disease in men. New England Journal of Medicine 323, 10261032.CrossRefGoogle ScholarPubMed
Grønbæck, M., Deis, A., Sørensen, T. I. A., Becker, U., Schnohr, P. & Jensen, G. (1995). Mortality associated with moderate intakes of wine, beer or spirits. British Medical Journal 310, 11651169.CrossRefGoogle Scholar
Gryglewski, R. J., Korbut, R., Robak, J. & Swies, J. (1987). On the mechanism of antithrombotic action of flavonoids. Biochemical Pharmacology 36, 317321.CrossRefGoogle ScholarPubMed
Herrmann, K. (1976). Flavonols and flavones in food plants. A review. Journal of Food Technology 11, 433448.CrossRefGoogle Scholar
Herrmann, K. (1988). On the occurrence of flavonol and flavone glycosides in vegetables. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 186, 15.CrossRefGoogle Scholar
Hertog, M. G. L., Feskens, E. J. M., Hollman, P. C. H., Katan, M. B. & Kromhout, D. (1993 a). Dietary antioxidant flavonoids and risk of coronary heart disease. The Zutphen Elderly Study. Lancet 342, 10071011.CrossRefGoogle ScholarPubMed
Hertog, M. G. L., Feskens, E. J. M., Hollman, P. C. H., Katan, M. B. & Kromhout, D. (1994). Dietary antioxidant flavonoids and cancer risk in The Zutphen Elderly Study. Nutrition and Cancer 22, 175184.CrossRefGoogle ScholarPubMed
Hertog, M. G. L., Hollman, P. C. H. & Katan, M. B. (1992). Content of potentially anticarcinogenic flavonoids in 28 vegetables and 9 fruits commonly consumed in the Netherlands. Journal of Agricultural and Food Chemistry 40, 23792383.CrossRefGoogle Scholar
Hertog, M. G. L., Hollman, P. C. H., Katan, M. B. & Kromhout, D. (1993 b). Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutrition and Cancer 20, 2129.CrossRefGoogle ScholarPubMed
Hertog, M. G. L., Hollman, P. C. H. & van de Putte, B. (1993 c). Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. Journal of Agricultural and Food Chemistry 41, 12421246.CrossRefGoogle Scholar
Hertog, M. G. L., Kromhout, D., Aravanis, C., Blackburn, H., Buzina, R., Fidanza, F., Giampaoli, S., Jansen, A., Menotti, A., Nedeljkovc, S., Pekkarinen, M., Simic, B. S., Toshima, H., Feskens, E. J. M., Hollman, P. C. H. & Katan, M. B. (1995). Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study. Archives of Internal Medicine 155, 381386.CrossRefGoogle ScholarPubMed
Huang, M.-T. & Ferraro, T. (1992). Phenolic compounds in food and cancer prevention. In Phenolic Compounds in Food and Their Effects on Health, vol. 2 ACS Symposium series no. 507 Huang, M.-T., Ho, C.-H. & Lee, C. Y., editor]. Washington, DC: American Chemical Society.CrossRefGoogle Scholar
Husain, S. R., Cillard, J. & Cillard, P. (1987). Hydroxy radical scavenging activity of flavonoids. Phytochemistry 26, 24892492.CrossRefGoogle Scholar
Imai, K. & Nakachi, K. (1995). Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases. British Medical Journal 310, 693696.CrossRefGoogle ScholarPubMed
International Agency for Research on Cancer 1988 Alcohol Drinking. Monographs on the Evaluation of Carcinogenic Risk to Humans, vol. 44 Lyon: IARC.Google Scholar
Kato, R., Nakadate, T., Yamamoto, S. & Sugimura, T. (1983). Inhibition of 12-O-tetradecanoylphorbol-13-acetate-induced tumor promotion and ornithine decarboxylase activity by quercetin: possible involvement of lipoxygenase inhibition. Carcinognesis 4, 13011305.CrossRefGoogle ScholarPubMed
Keys, A., Aravanis, C. & Blackburn, H. (1967). Epidemiological studies related to coronary heart disease: characteristics of men aged 40–59 in seven countries. Acta Medica Scandinavica 460, Suppl. 1392.Google Scholar
Klurfeld, D. M. & Kritchevsky, D. (1981). Differential effects of alcoholic beverages on experimental atherosclerosis in rabbits. Experimental and Molecular Pathology 34, 6271.CrossRefGoogle ScholarPubMed
Kono, S., Ikeda, M., Tokudome, S. & Kunatsume, M. (1988). A case – control study of gastric cancer and diet in northern Kyushu, Japan. Japanese Journal of Cancer Research 79, 10671074.CrossRefGoogle ScholarPubMed
Kono, S., Shinchi, K., Ikeda, N., Yanai, F. & Imanishi, K. (1992). Green tea consumption and serum lipid profiles: a cross-sectional study in northern Kyushu, Japan. Preventive Medicine 21, 526531.CrossRefGoogle ScholarPubMed
Kühnau, J. (1976). The flavonoids: a class of semi-essential food components: their role in human nutrition. World Review of Nutrition and Dietetics 24, 117120.CrossRefGoogle ScholarPubMed
Laughton, M. J., Halliwell, B., Evans, P. J. & Hoult, J. R. S. (1989). Antioxidant and pro-oxidant actions of the plant phenolics quercetin, gossypol and myricetin. Biochemical Pharmacology 38, 28592865.CrossRefGoogle ScholarPubMed
Limasset, B., Le Doucen, C., Dore, J.-C., Ojasoo, T., Damon, M. & de Paulet, A. C. (1993). Effects of flavonoids on the release of reactive oxygen species by stimulating human neutrophils: multivariate analysis ot structure-activity relationships. Biochemical Pharmacology 46, 12571271.CrossRefGoogle Scholar
Longnecker, M. P., Orza, M. J., Adams, M. E., Vioque, J. & Chalmers, T. C. (1990). A meta-analysis of alcoholic beverage consumption in relation to risk of colorectal cancer. Cancer Causes and Control 1, 5968.CrossRefGoogle ScholarPubMed
Mangiapane, H., Thomson, J., Salter, A., Brown, S., Bell, G. D. & White, D. A. (1992). The inhibition of the oxidation of low-density lipoprotein by (+)-catechin, a naturally occurring fiavonoid. Biochemical Pharmacology 43, 445450.CrossRefGoogle Scholar
Markham, K. R. (1989). Flavones, flavonols and their glycosides. Methods in Plant Biochemistry 1, 197235.CrossRefGoogle Scholar
Mukhtar, H., Das, M., Khan, W. A., Wang, Z. Y., Bik, D. P. & Bickers, D. R. (1988). Exceptional activity of tannic acid among naturally occurring plant phenols in protecting against 7, 12 dimethylbenz(a)anthracene-, benzo(a)pyrene-, 3-methylcholanthrene-, and N-methyl-N-nitrosourea-induced skin tumorgenesis in mice. Cancer Research 48, 23612365.Google Scholar
Negre-Salvagyre, A. & Salvagyre, R. (1992). Quercetin prevents the cytotoxicity of oxidized low-density lipoproteins by macrophages. Free Radicals in Biology and Medicine 12, 101106.CrossRefGoogle Scholar
Renaud, S. & de Lorgeril, M. (1992). Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339, 15231526.CrossRefGoogle ScholarPubMed
Robak, J. & Gryglewski, R. J. (1988). Flavonoids are scavengers of superoxide anion. Biochemical Pharmacology 37, 8388.CrossRefGoogle Scholar
Robak, J., Shridi, F., Wolbis, M. & Krolikowska, M. (1988). Screening of the influence of flavonoids on lipoxygenase and cyclooxygenase activity, as well as on nonenzymic lipid oxidation. Polish Journal of Pharmacology and Pharmacy 40, 451458.Google ScholarPubMed
Ross, R. (1993). The pathogenesis of atherosclerosis: a perspective for the 1990's. Nature 362, 801809.CrossRefGoogle Scholar
Sorata, Y., Takahama, U. & Klmura, M. (1982). Protective effect of quercetin and rutin on photosensitized lysis of human erythrocytes in the presence of hematoporphyrin. Biochimica et Biophysica Acta 799, 313317.CrossRefGoogle Scholar
Steinberg, D., Parthasarathy, S., Carew, T. E., Khoo, J. C. & Witztum, J. L. (1989). Modifications of low-density lipoprotein that increase its atherogenicity. New England Journal of Medicine 320, 915924.Google ScholarPubMed
Stensvold, I., Tverdal, A., Solvoll, K. & Per Foss, O. (1992). Tea consumption. Relationship to cholesterol, blood pressure and coronary and total mortality. Preventive Medicine 21, 546553.CrossRefGoogle ScholarPubMed
Tajima, K. & Tominaga, S. (1985). Dietary habits and gastro-intestinal cancers: a comparative case–control study of stomach cancer and large intestinal cancers in Nagoya, Japan. Japanese Journal of Cancer Research 76, 705716.Google ScholarPubMed
Takahama, U. (1985). Inhibition of lipoxygenase-dependent lipid peroxidation by quercetin: Mechanism of antioxidative function. Phytochemistry 24, 14431446.CrossRefGoogle Scholar
Verma, A. K., Johnson, J. A., Gould, M. N. & Tanner, M. A. (1988). Inhibition of 7,12 dimethylbenz(a) anthracene and N-nitrosomethylurea induced rat mammary cancer by dietary flavonol quercetin. Cancer Research 48, 57545788.Google ScholarPubMed
Wei, H., Tye, L., Bresnick, E. & Birt, D. F. (1990). Inhibitory effect of apigenin, a plant flavonoid on epidermal ornithine decarboxylase and skin tumor promotion in mice. Cancer Research 50, 499502.Google ScholarPubMed
Whitehead, T. P., Robinson, D., Allaway, S., Syms, J. & Hale, A. (1995). Effect of red wine ingestion on the antioxidant capacity of serum. Clinical Chemistry 41, 3235.CrossRefGoogle ScholarPubMed
Yang, C. S., Wang, Z.-Y. (1993). Tea and cancer. Journal of the National Cancer Institute 85, 10381049.CrossRefGoogle ScholarPubMed
Yu, G. P. & Hsieh, C. C. (1991). Risk factors for stomach cancer: a population-based case – control study in Shanghai. Cancer Causes and Control 2, 169174.CrossRefGoogle ScholarPubMed