Journal ArticleDOI
Quercetin content in some food and herbal samples
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TLDR
In this article, the efficiency of extraction process and acidic hydrolysis parameters for HPLC analysis of quercetin present in glycosides and aglycone forms was investigated.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 256 citations till now. The article focuses on the topics: Rutin & Quercetin.read more
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Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview.
TL;DR: This review attempts to demonstrate an overview of flavonoids and other phenolic compounds as the interesting alternative sources for pharmaceutical and medicinal applications.
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Antioxidants: Characterization, natural sources, extraction and analysis
Mircea Oroian,Isabel Escriche +1 more
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.
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Evolution of antioxidant capacity during storage of selected fruits and vegetables.
Claire Kevers,Michael Falkowski,Jessica Tabart,Jean-Olivier Defraigne,Jacques Dommes,Joël Pincemail +5 more
TL;DR: The results of this study indicated that strawberries and black grapes have relatively high antioxidant capacities associated with high contents of total phenolic compounds, ascorbic acid, and flavonols, and in most fruits and vegetables storage did not affect negatively the antioxidant capacity.
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Analysis of phenolic acids and flavonoids in honey
TL;DR: In this paper, a review of the literature on determination of phenolic acids and flavonoids in honey is presented, focusing on sample pre-treatment and separation techniques (e.g., high-performance liquid chromatography and electrophoresis).
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Influence of cooking methods on antioxidant activity of vegetables
TL;DR: Water is not the cook's best friend when it comes to preparing vegetables, as griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position.
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Journal ArticleDOI
Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.
TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.
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Extraction and analysis of phenolics in food
Marian Naczk,Fereidoon Shahidi +1 more
TL;DR: This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.
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Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands
TL;DR: The content of the potentially anticarcinogenic flavonoids quercetin, kaempferol, myricet in, apigenin, and luteolin of 28 vegetables and 9 fruits was determined by RP-HPLC with UVdetection.
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Phenolic compounds and their role in oxidative processes in fruits
TL;DR: In this article, the role of phenolic compounds as either antioxidants or substrates in browning reactions is examined. But the authors do not consider the effect of dietary intake and metabolic fate on the performance of browning.
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Dietary flavonols: chemistry, food content, and metabolism.
TL;DR: In the past few years, a number of studies on the absorption and metabolism of flavonols in humans have been published and the findings from these studies are reviewed.