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Dietary flavonols: chemistry, food content, and metabolism

Dietary flavonols: chemistry, food content, and metabolism

Nutrition 18(1): 75-81

ISSN/ISBN: 0899-9007

PMID: 11827770

DOI: 10.1016/s0899-9007(01)00695-5

The flavonols belong to a large group of compounds called flavonoids, which are diverse in their chemical structure and characteristics. Fruits, vegetables, and beverages such as tea and red wine are major sources of flavonols in the human diet. The daily consumption of flavonols is difficult to estimate because values depend on accurate assessment of feeding habits and flavonol content in foods.

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