A potential antiviral and food-derived healthy ingredient: Resveratrol

Basit Öğe Kaydı
dc.contributor.authorArslaner, Ayla
dc.contributor.authorTürkoğlu, Zehra
dc.date.accessioned2024-10-04T19:04:03Z
dc.date.available2024-10-04T19:04:03Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractPolyphenols are the secondary metabolites of plants and has an important role in human nutritionas the leading antioxidants. According to the carbon number-based classification of polyphenols,resveratrol is a natural polyphenol in the stilbene group with antioxidant and anticarcinogenic effects. Its beneficial effects on cardiovascular diseases have also been reported. It was first identified in 1940 and has recently gained importance especially in medicine and pharmacy. Researchershave carried out various studies on resveratrol and its time-honored use in traditional eastern medicine has been reported. Resveratrol is a food ingredient that has the potential to be used in thetreatment of various diseases, but also has antiviral effects. The study focuses on resveratrol’sphysical and chemical properties, effects on health, antiviral effects and use in foods as a functionalcomponent.en_US
dc.identifier.doi10.3153/FH21007
dc.identifier.endpage63en_US
dc.identifier.issn2602-2834
dc.identifier.issue1en_US
dc.identifier.startpage54en_US
dc.identifier.trdizinid416972en_US
dc.identifier.urihttps://doi.org/10.3153/FH21007
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/416972
dc.identifier.urihttp://hdl.handle.net/20.500.12403/4115
dc.identifier.volume7en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofFood and Healthen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleA potential antiviral and food-derived healthy ingredient: Resveratrolen_US
dc.typeReview Articleen_US

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu