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Abstract
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SUMMARY
SUMMARY
Phenolic compounds are important components of many fruits,
vegetables, and beverages contributing to their color and sensory
properties. Epidemiological studies have demonstrated that the
composition of phenol-rich food retards the progression of
arteriosclerosis and reduces the incidence of heart diseases by
preventing the oxidative stress, that is, lipid peroxidation in arterial
macrophages and in lipoproteins. More recently, some authors reported
that anthocyanins decreased cadmium accumulation in liver and kidney,
the concentration of bilirubin and urea in blood serum, and aspartate
aminotransferase and alanine aminotransferase.