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Глава 5. Биологически активные вещества

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Haytowitz D.B., Bhagwat S., Bhagnat S.A. Sources of Flavonoids in the U.S. Diet Using USDA’s Updated Database on the Flavonoid Content of Selected Foods, 2007.
Dykes L., Rooney L.W. Phenolic compound in cereal grains and their health benefits // Cereal Food World. 2007. Vol. 52, N 3. P. 105–111.
Beelders T. HPLC method development for the characterisation of the flavonoid and phenolic acid composition of rooibos (Aspalathus linearis) infusions // Thesis, Master of Science. Stellenbosch University, 2011.
Yu J., Bi X., Yu B. et al. Isoflavones: anti-inflammatory benefit and possible caveats // Nutrients. 2016. Vol. 8, N 6. P. 361–377.
USDA Database for the Isoflavone content of selected foods. Release 2.1, 2015.
Tan J. Dietary isoflavones: aglycones and glycosides // PhD Thesis. University of Leeds, 2011.
Yu J., Bi X., Yu B. et al. Isoflavones: anti-inflammatory benefit and possible caveats // Nutrients. 2016. Vol. 8, N 6. P. 361–377.

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