FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (9): 258-264.doi: 10.7506/spkx1002-6630-201809039

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Advances in Understanding the Interaction between Flavonoids and Other Compounds

LANG Yuxi1, MA Yan2, LI Bin1, YAN Tingcai1, ZHANG Qi1, CHOU Shurui1, LIN Yang1, WANG Yuehua1, MENG Xianjun1,*   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Food Processing Standardized Laboratory, Center of Experimental Teaching,Shenyang Normal College, Shenyang 110034, China
  • Online:2018-05-15 Published:2018-05-15

Abstract: Flavonoids are a wide variety of secondary plant metabolites with complex structures that widely exist in plant roots, stems, leaves, flowers and fruits. These compounds have attracted much attention due to their greatly positive effects on human health, such as anticancer, antibacterial, anti-viral, anti-inflammatory and anti-allergic. Researchers have verified their various biological activities in vivo and in vitro. However, flavonoids usually coexist with other compounds in plants, such as carbohydrate, protein, lipid and acid, and interact with these compounds inside the body when ingested together. Therefore, the functions of flavonoids have a close relationship with other compounds. The interaction between flavonoids and other compounds together with the underlying mechanisms and the outcome is reviewed in this paper.

Key words: flavonoids, carbohydrate, protein, lipid, acid, interaction

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