Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Wu, Xianli; Beecher, Gary R.; Holden, Joanne M.; Haytowitz, David B.; Gebhardt, Susan E.; Prior, Ronald L.

doi:10.1021/jf049696w

Cited by 1,528 publications

(1,274 citation statements)

References 64 publications

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“…The anthocyanin profile of white mahlab was similar to the profile of red currant, rather than a sweet cherry anthocyanic pattern, where 3-rutinoside and 3-glucoside of cyanidin, peonidin and pelargonidin are reported (Macheix et al,1990;Wu, Beecher, et al, 2004;Wu & Prior, 2005;.…”

Section: Anthocyaninsmentioning

confidence: 61%

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

2012

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a b s t r a c tIn the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mg g À1 ) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g À1 ).Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g À1 ). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mg g À1 ).

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Section: Anthocyaninsmentioning

confidence: 61%

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

2012

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“…Total content of polyphenol aglycones was calculated by converting the content of each individual polyphenol in foods to that of the corresponding aglycone, taking into account the molecular weights of the glycosides or esters and aglycones. Amounts of polyphenols contained in a food serving were calculated on the basis of serving sizes published by the Food Standards Agency, UK (Food Standards Agency, 2002), the USDA (Wu et al, 2004) and by Cassidy et al (2000) for some soy products. Some extrapolations were made for missing data; for example, in the case of a non-documented fruit juice, the serving size of a juice prepared from a related fruit was used.…”

Section: Methodsmentioning

confidence: 99%

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

et al. 2010

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Background/Objectives: The diversity of the chemical structures of dietary polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total polyphenol content in foods. However, these assays lack specificity. Contents of individual polyphenols have been determined by chromatography. These data, scattered in several hundred publications, have been compiled in the Phenol-Explorer database. The aim of this paper is to identify the 100 richest dietary sources of polyphenols using this database. Subjects/Methods: Advanced queries in the Phenol-Explorer database (www.phenol-explorer.eu) allowed retrieval of information on the content of 502 polyphenol glycosides, esters and aglycones in 452 foods. Total polyphenol content was calculated as the sum of the contents of all individual polyphenols. These content values were compared with the content of antioxidants estimated using the Folin assay method in the same foods. These values were also extracted from the same database. Amounts per serving were calculated using common serving sizes. Results: A list of the 100 richest dietary sources of polyphenols was produced, with contents varying from 15 000 mg per 100 g in cloves to 10 mg per 100 ml in rosé wine. The richest sources were various spices and dried herbs, cocoa products, some darkly coloured berries, some seeds (flaxseed) and nuts (chestnut, hazelnut) and some vegetables, including olive and globe artichoke heads. A list of the 89 foods and beverages providing more than 1 mg of total polyphenols per serving was established. A comparison of total polyphenol contents with antioxidant contents, as determined by the Folin assay, also showed that Folin values systematically exceed the total polyphenol content values. Conclusions: The comprehensive Phenol-Explorer data were used for the first time to identify the richest dietary sources of polyphenols and the foods contributing most significantly to polyphenol intake as inferred from their content per serving.

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“…0 to 9 . 2 mmol Trolox TM equivalent/g (fresh weight), when assayed by the oxygen radical absorbance capacity method (5)(6)(7)(8) . The antioxidant activity of gold kiwifruit, as measured by oxygen radical absorbance capacity also, is reported to be 12 .…”

Section: Health Benefits Of Kiwifruitmentioning

confidence: 99%

Gold kiwifruit (Actinidia chinensis‘Hort16A’) for immune support

et al. 2011

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Kiwifruit is a good source of several vitamins and minerals and dietary fibre, and contains a number of phytochemicals; so kiwifruit potentially provides health benefits beyond basic nutrition. Consumption of green kiwifruit can have positive effects on cardiovascular health through antioxidant activity, inhibition of platelet aggregation and lowered TAG levels, and gut health through improving laxation, aiding digestion and promoting a healthy gut microflora. The importance of nutrition on immune function is well recognised, with deficiencies in vitamins A, C, E, B6 and B12, folic acid, Zn, Cu, Fe and Se being associated with impaired immune function and increased susceptibility to diseases. Evidence is growing that kiwifruit enhances immunity, with several small murine studies showing enhancement of innate and adaptive immune function. Few studies have examined the effect of kiwifruit on immune function in human subjects, but a recent study has revealed that kiwifruit up-regulates several ‘immune’ and ‘DNA and repair’-related gene sets, and down-regulates one gene set related to Ig secretion. Taken together, the evidence from the literature provides supporting data for designing a human intervention trial to validate the ability of kiwifruit to support immune function in healthy and immunocompromised populations.

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Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Cited by 1,528 publications

References 64 publications

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

Gold kiwifruit (Actinidia chinensis‘Hort16A’) for immune support

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