Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient

ABSTRACT

Flavonoids have the ability to control the accumulation of reactive oxygen species (ROS) via scavenger activity. [...]flavonoids are important secondary metabolites produced by plants with several functions related to the physiology of the growth and stress responses. [...]nutrients with anti-inflammatory and antioxidant properties may prevent or attenuate the inflammatory and vascular manifestations associated with COVID-19. [...]following healthy dietary patterns may have beneficial effects to contrast infection but still need to be explored. [...]natural compounds, owing to their medicinal, ecological, and other safe properties, are becoming popular potential candidates in preventing and treating peptic ulcers. At present, most data come from laboratory model tests. [...]the in vivo models of peptic ulcer include ulcers caused by oxidative damage, ethanol, NSAIDs, stress and Helicobacter pylori or acid-ethanol (ethanol or ethanol/HCl)-induced acute gastric ulcer models.