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首页> 外文期刊>Nutrition Reviews >Functional foods for health promotion: state-of-the-science on dietary flavonoids. Extended abstracts from the 12th Annual Conference on Functional Foods for Health Promotion, April 2009.
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Functional foods for health promotion: state-of-the-science on dietary flavonoids. Extended abstracts from the 12th Annual Conference on Functional Foods for Health Promotion, April 2009.

机译：促进健康的功能食品：饮食类黄酮的最新科学技术。 2009年4月第12届功能性食品健康促进年会的摘要摘要。

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摘要

The extended abstracts in this report are based on presentations from the 12(th) Special Conference on Functional Foods for Health Promotion, cosponsored by the North American branch of the International Life Sciences Institute (ILSI North America) Project Committee on Flavonoids and the American Society for Nutrition at the Experimental Biology meeting in April 2009. The theme of this year's special conference was "State-of-the-Science on Dietary Flavonoids." The conference began with a general introduction and overview of flavonoids and their presence in the diet as well as the estimated intake levels in the US population. Subsequent presentations addressed issues pertaining to study design and interpretation, mechanisms of action, and the potential health impacts related to inflammation, the vasculature, and the brain. The present summary of the current science indicates that dietary flavonoids, particularly flavanols, show promising potential for reducing cardiovascular disease risk via reduction of inflammation and improvement in vascular function. However, the existing data must be interpreted cautiously, with consideration given to the compound tested (i.e., parent or metabolite), the use of controls, and the practicality of the concentrations used. While more data are needed on the long-term health impacts of dietary flavonoids in humans, including the efficacious dose, current data indicate it may soon be possible to develop public health messages about flavonoid-rich foods.
机译：本报告的扩展摘要基于国际生命科学研究所（ILSI北美）项目委员会关于类黄酮的第12届健康食品促进健康特别会议的演讲和美国学会在2009年4月的实验生物学会议上获得营养学博士学位。今年特别会议的主题是“膳食类黄酮的最新科学状况”。会议首先对类黄酮及其在饮食中的存在以及美国人群的估计摄入量进行了概述和概述。随后的演讲讨论了与研究设计和解释，作用机理以及与炎症，脉管系统和大脑有关的潜在健康影响有关的问题。当前科学的当前总结表明，饮食类黄酮，特别是黄烷醇，显示出通过减少炎症和改善血管功能来降低心血管疾病风险的潜在潜力。但是，必须谨慎地解释现有数据，要考虑到所测试的化合物（即母体或代谢产物），对照的使用以及所用浓度的实用性。尽管需要更多有关饮食类黄酮对人类的长期健康影响的数据，包括有效剂量，但目前的数据表明，不久可能有可能开发出有关富含类黄酮食品的公共卫生信息。

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