Content of Selected Flavonoids in 100 Edible Vegetables and Fruits
スポンサーリンク
概要
- 論文の詳細を見る
The objective of this work was to quantify the potential anticancer flavonoids (quercetin, kaempferol, isorhamnetin, apigenin and luteolin) by a rapid, reliable and accurate reverse phase high performance liquid chromatography (RP-HPLC) among 100 edible vegetables and fruits commonly consumed in Harbin city, China. The predominant flavonoids found in the largest abundance in all of the analyzed foods were kaempferol, followed by luteolin and quercetin. The maximum content of quercetin, kaempferol, isorhamnetin, apigenin, luteolin and total flavonoids in foods amounted to 379.7±19.7mg kg-1, 482.0±21.0mg kg-1, 333.6±14.4mg kg-1, 139.3±5.2mg kg-1, 179.5±10.6mg kg-1 and 853.0mg kg-1 fresh weight (FW), respectively. Potherb mustard, lettuce (red), toona leaf, celery leaf, garlic, garlic stalk, apple, date, ginger (with peel) and radish leaf (red root, small) were major food sources of flavonols and flavones. This study contribute to the establishment of Chinas flavonoid database and provide a basis for the assessment of the daily flavonoid intake.
- 2010-09-01
著者
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Chen Wei
Department of Obstetrics and Gynecology, Kobe University Graduate School of Medicine
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Zhang Ying
Departmanets Of Structural Pathology Institute Of Nephrology Graduate School Of Medical And Dental S
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Cao Jie
Department Of Nutrition And Food Hygiene Public Health School Harbin Medical University
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Cao Jie
Department Of General Surgery Guangzhou First Municipal People's Hospital
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ZHANG Yuqiu
Department of Nutrition and Food Hygiene, Public Health School, Harbin Medical University
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ZHAO Xiujuan
Department of Nutrition and Food Hygiene, Public Health School, Harbin Medical University
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Zhang Ying
Department Of Nutrition And Food Hygiene Public Health School Harbin Medical University
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Zhao Xiujuan
Department Of Nutrition And Food Hygiene Public Health School Harbin Medical University
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Chen Wei
Department Of Nutrition And Food Hygiene Public Health School Harbin Medical University
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Chen Wei
Department Of Food And Nutrition Providence University
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Chen Wei
Department Of Chemical Engineering Nagoya University
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Chen Wei
Department of Cell Biology, Third Military Medical University
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