Published in Cancer Weekly, August 29th, 2000
The citrus compounds, called bioflavonoids, not only give citrus juice its flavor and color but are potent antioxidants, according to ARS scientists Hamed Doostdar and Richard Mayer. They're with the U.S. Horticultural Research Laboratory in Ft. Pierce, Florida.
The scientists have identified several bioflavonoids from citrus that inhibit certain cytochrome P450 enzymes. Thwarting these enzymes is important, because some of them can turn cigarette smoke, pesticides, and other substances...
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