Abstract
Epidemiological studies show that consumption of plant foods is associated with lowered risk of chronic diseases such as cancer and cardiovascular disease (WHO 2003). Dietary recommendations are based partly on this epidemiological evidence. Plant foods consist of cereal grains, vegetables, legumes, fruits, and berries. These plant foods contain (poly)phenolic compounds, which have been discussed in previous chapters of this book.
| Original language | English |
|---|---|
| Title of host publication | Flavonoids and Related Compounds |
| Subtitle of host publication | Bioavailability and Function |
| Editors | Jeremy P. E. Spencer, Alan Crozier |
| Publisher | CRC Press |
| Chapter | 10 |
| Number of pages | 32 |
| ISBN (Electronic) | 978-0-429-16572-6 |
| ISBN (Print) | 978-1-4398-4826-5 |
| Publication status | Published - 2012 |
| MoE publication type | D2 Article in professional manuals or guides or professional information systems or text book material |
