Taxonomic classification helps identify flavonoid-containing foods on a semiquantitative food frequency questionnaire

Journal of the American Dietetic Association

Volumn 98, Issue 6, 1998, Pages 677-685

  Peterson, Julia ^a,d   Dwyer, Johanna ^a,b,c  

^a TUFTS UNIVERSITY   (United States)

^b New England Medical Center Hospital

^c Schools Med Nutr Sci and Plcy

^d Frances Stern Nutrition Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APIGENIN; FLAVONE; FLAVONOID; KAEMPFEROL; LUTEOLIN; MYRICETIN; QUERCETIN;

APPLE; CANCER PREVENTION; CANCER RISK; CITRUS FRUIT; FOOD COMPOSITION; FOOD PROCESSING; NUTRITION; QUANTITATIVE ASSAY; QUESTIONNAIRE; REVIEW; STRUCTURE ANALYSIS; TAXONOMY;

CITRUS; LINNAEA; MALUS X DOMESTICA;

EID: 0031749159     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(98)00153-9     Document Type: Article

References (70)

1. National Research Council, Committee on Diet and Health. Diet and Health: Implications for Reducing Chronic Disease Risk. Washington, DC: National Academy of Sciences; 1989.
2. Hertog MG, Feskens EJ, Hollman PC, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet. 1993;342:1007-1011.
3. Hertog MG, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menotti A, Nedeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJM, Hollman PCH, Katan MB. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med. 1995;155:381-386.
4. Stoner GD, Mukhtar H. Polyphenols as cancer chemopreventive agents. J Cell Biochem. 1995;22:169-180.
5. Szarka CE, Grana G, Engstrom PF. Chemoprevention of cancer. Curr Probl Cancer. 1994;18:6-79.
6. Knekt P, Jarvinen R, Reunanen A, Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. BMJ. 1996;312:478-481.
7. Hertog MG, Sweetnam PM, Fehily AM, Elwood PC, Kromhout D. Antioxidant flavonols and ischemic heart disease in a Welsh population of men: the Caerphilly Study. Am J Clin Nutr. 1997;65:1489-1494.
8. Rimm EB, Katan MB, Ascherio A, Stampler MJ, Willet WC. Relation between intake of flavonoids and risk for coronary heart disease in male health professionals. Ann Intern Med. 1996;125:384-389.
9. Keli SO, Hertog MG, Feskens EJ, Kromhout D. Dietary flavonoids, antioxidant vitamins and incidence of stroke: the Zutphen study. Arch Intern Med. 1996;156:637-642.
10. Hollman PCH, Hertog MGL, Katan MB. Analysis and health effects of flavonoids. Food Chem. 1996;57:43-46.
11. Dragsted LO, Strube M, Larsen JC. Cancer-protective factors in fruits and vegetables: biochemical and biological background. Pharmacol Toxicol. 1993;72 (suppl 1):116-135.
12. Korkina LG, Afanas'ev IB. Antioxidant and chelating properties of flavonoids. Adv Pharmacol. 1997;38:151-163.
13. Cataparo AL. Antioxidant effect of flavonoids. Angiology. 1997; 48:39-44.
14. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med. 1996;20:933-956.
15. The Lincoln Library of Essential Information. Buffalo, NY: Frontier Press Co; 1965:1071.
16. Stuessy TF. Plant Taxonomy: The Systematic Evaluation of Comparative Data. New York, NY: Columbia University Press; 1990:5-13.
17. Pennington JAT. Bowes & Church's Food Values of Portions Commonly Used. 16th ed. Philadelphia, Pa: JB Lippincott Co; 1994.
18. Watt BK, Merrill AL. Composition of Foods: Raw Processed Prepared. Washington, DC: US Dept of Agriculture; 1975. Agriculture Handbook No. 8.
19. Harborne JB. Nature, distribution and function of plant flavonoids. Prog Clin Biol Res. 1986;213:15-24.
20. Reinli K, Block G. Phytoestrogen content of foods - a compendium of literature values. Nutr Cancer. 1996;26:123-148.
21. Kristal AR, Shattuck AL, Henry HJ, Fowler AS. Rapid assessment of dietary intake of fat, fiber, and saturated fat: validity of an instrument suitable for community intervention research and nutritional surveillance. Am J Health Promotion. 1990;4:288-295.
22. Cordell GA. Changing strategies in natural products chemistry. Phytochem. 1995;40:1585-1612.
23. Hostettmann K, Hostettmann M. Isolation techniques for flavonoids. In: Harborne JB, Mabry TJ, eds. The Flavonoids: Advances in Research. New York, NY: Chapman & Hall; 1982:1-16.
24. Hertog MG, Hollman PCH, Katan MB, Kromhout D. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutr Cancer. 1993;20:21-29.
25. deVries JH, Janssen PL, Hollman PC, van Staveren WA, Katan MB. Consumption of quercetin and kaempferol in free-living subjects eating a variety of diets. Cancer Lett. 1997;114:141-144.
26. Justesen U, Knuthsen P, Leth T. Determination of plant polyphenols in Danish foodstuffs by HPLC-UV and LC-MS detection. Cancer Lett. 1997;114:165-167.
27. Kühnau J. The flavonoids. A class of semi-essential food components: their role in human nutrition. World Rev Nutr Diet. 1976;24:117-191.
28. Herrman K. Flavonols and flavones in food plants: a review. J Food Technol. 1976;11:433-448.
29. Pierpoint WS. Flavonoids in the human diet. Prog Clin Biol Res. 1986;213:125-140.
30. Hertog MGL, Hollman PCH, Katan MB. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J Agric Food Chem. 1992;40:2379-2383.
31. Sood DR, Ram T, Dhindsa KS, Partap PS. Carbohydrates and pigment assays in forty-one genotypes of carrot (Daucus carota L). J Food Sci Technol. 1993;30:145-147.
32. Bilyk A, Sapers GM. Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. J Agric Food Chem. 1985;33:226-228.
33. Oszmianski J, Lee CY. Inhibitory effect of phenolics on carotene bleaching in vegetables. J Agric Food Chem. 1990;38:688-690.
34. Shi Z, Bassa IA, Gabriel SL, Francis FJ. Anthocyanin pigments of sweet potatoes-Ipomoea batatas. J Food Sci. 1992;57:755,757,770.
35. Kokubo T, Ambe Y, Nakamura M, Yamakawa T, Noguchi H, Kodama T. Quercetin 3-0-beta-D-glucopyranoside and isorhamnetin 3-O-beta-D-glucopyranoside formation from quercetin by cell cultures of Ipomoea batatas and Crocus sativum. Agric Biol Chem. 1991;55:613-614.
36. Diallinas G, Kanellis AK. Aphenylalanine ammonia-lyase gene from melon fruit: cDNA cloning, sequence and expression in response to development and wounding. Plant Mol Biol. 1994;26:473-479.
37. Shoyama Y, Nishioka I, Herath W, Uemoto S, Fujieda K, Okubo H. Two acylated anthocyanins from Dioscorea alata. Phytochem. 1990;29:2999-3001.
38. Ozo ON, Caygill JC. o-Dihydroxyphenoloxidase action on natural polyhydric phenolics and enzymic browning of edible yams. J Sci Food Agric. 1986;37:283-288.
39. Franke AA, Custer LJ, Cerna CM, Narala KK. Quantitation of phytoestrogens in legumes by HPLC. J Agric Food Chem. 1994;42:1905-1913.
40. Hempel J, Böhm H. Quality and quantity of prevailing glycosides of yellow and green french beans (Phaseolus vulgaris L). J Agric Food Chem. 1996;44:2114-2116.
41. Herrmann K. Inhaltstoffe der Bohnen, I [Constituents of beans]. Indust Obst Gemuese. 1995;80:226-233.
42. Valverde CV, Frias J, Estrella I, Gorospe MJ, Ruiz R, Bacon J. Effect of processing on some antinutritional factors of lentils. J Agric Food Chem. 1994;42:2291-2295.
43. Daigle DJ, Conkerton EJ, Hammons RO, Branch WD. A preliminary classification of selected white testa peanuts (Arachis hypogaea L) by flavonoid analysis. Peanut Sci. 1983;10:40-43.
44. Daigle DJ, Ory RL, Branch WD. The presence of 5,7-dihydroxyisoflavone in peanuts by high performance liquid chromatography analyses. Peanut Sci. 1985;12:60-62.
45. Feucht W, Nachit M. Untersuchungen ueber Flavane und Flavolane in Fraechten und Fruchtschalen. [Studies of flavans and flavolans in fruit and fruit peel].Mitteil Rebe Wein Obst Fruecht. 1974;24:293-300.
46. McMurrough I, Baert T. Identification of proanthocyanidins in beer and their direct measurement with a dual electrode electrochemical detector. J Inst Brew. 1994;100:409-416.
47. McMurrough I, Hennigan GP, Loughrey MJ. Contents of simple, polymeric and complexed flavanols in worts and beers and their relationship to haze formation. J Inst Brew. 1983;89:15-23.
48. Ramarathnam N, Osawa T, Namiki M, Kawakishi S. Chemical studies on novel rice hull antioxidants, II: identification of isovitexin, a C-glycosyl flavonoid. J Agric Food Chem. 1989;37:316-319.
49. Wichern H, Dilly P. Nachweis von Rohfruchtbieren. Maisgries als Malzersatz. [Identification of beers brewed with unmalted grain. Maize grits as a malt substitute]. Monatsschr Brauwiss. 1987;40:196-198.
50. Lister CE, Lancaster JE, Sutton KH, Walker JRL. Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar. J Sci Food Agric. 1994;64:155-161.
51. Ilzarbe JP, Hernandez T, Estrella I. Phenolic compounds in apples: varietal differences. Z Lebens Unters Forsch. 1991;192:551-554.
52. Risch B, Herrmann K. Die Gehalte an Hydroxyzimtsaeure-Verbindungen und Catechinen in Kernund Steinobst. [Contents of hydroxycinnamic acid derivatives and catechins in pome and stone fruit]. Z Lebens Unters Forsch. 1988;186:225-230.
53. Cheng GW, Crisosto CH. Browning potential, phenolic composition and polyphenoloxidase activity of buffer extracts of peach and nectarine skin tissue. J Am Soc Hort Sci. 1995;120:835-838.
54. Dussi MC, Sugar D, Wrolstad RE. Characterizing and quantifying anthocyanins in red pears and the effect of light quality on fruit color. J Am Soc Hort Sci. 1995;120:785-789.
55. Goiffon JP, Brun M, Bourrier MJ. High-performance liquid chromatography of red fruit anthocyanins. J Chromatogr. 1991;537:101-121.
56. Stoehr H, Herrmann K. Die phenolischen Inhaltsstoffe des Obstes, V: Die phenolischen Inhaltsstoffe der Erdbeeren und deren Veraenderungen waehrend Wachstum und Reife der Fruechte. [Phenolic compounds in fruit. V. Phenolic compounds in strawberries and their changes during growth and ripening of the fruit]. Z Lebens Unters Forsch. 1975;158:341-348.
57. Hertog MGL, Hollman PCH, van de Putte B. Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. J Agric Food Chem. 1993;41:1242-1246.
58. Mouly PP, Arzouyan CR, Gaydou EM, Estienne JM. Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J Agric Food Chem. 1994;42:70-79.
59. Wallrauch S. Beitrag zur Beurteilung von kubanischen Orangen-und Grapefruitsaeften. [Evaluation of Cuban orange and grapefruit juices]. Fluess Obst. 1995:62:115-118,120-124.
60. Ortuno A, Puig DG, Fuster MD, Perez ML, Sabater F, Porras I, Lidon AG, del Rio JA. Flavanone and nootkatone levels in different varieties of grapefruit and pummelo. J Agric Food Chem. 1995;43:1-5.
61. Faethe W, Fuchs G, Hofsommer HJ, Neuhaeuser K, Wallrauch S. Richtwerte und Schwankungsbreiten bestimmter Kennzahlen (RSK-Werte) fuer Zitronensaft [Guide values and fluctuation ranges of some quality parameters (RSK values) for lemon juice]. Indust Obst Gomuese. 1990;75:264-268.
62. Heimhuber B, Galensa R, Herrmann K. High-performance liquid chromatographic determination of polymelhoxylated flavones in orange juice after solid-phase extraction. J Chromatogr. 1988;439:481-483.
63. Herrmann K. On the occurrence of flavonol and flavone glycosides in vegetables. Z Lebens Unters Forsch. 1988;186:1-5.
64. Mizuno M, Tsuchida H, Kozukue N, Mizuno S. Rapid quantitative analysis and distribution of free quercetin in vegetables and fruits. J Jpn Soc Food Sci Technol. 1992;39:88-92.
65. Tono T, Li ZF, Fujita S. Determination of catechin in food by difference spectra spectrophotometry [in Japanese]. J Agric Chem Soc Jpn. 1988;62:1351-1354.
66. Wedepohl K. Schwedt G. Zur Analytik von Kupfer/Flavonoid-Komplexen als Elementspezies in pflanzlichen Lebensmitteln [Analysis of Cu/flavonoid complexes as element species in vegetables]. Anal Chim Acta. 1987;203:23-34.
67. Engelhardt UH, Finger A, Kuhr S. Determination of flavone C-glycosides in tea. Z Lebens Unters Forsch. 1993;197:239-244.
68. Okinda Owuor P, Obanda M. Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations. Food Chem. 1995;54:273-277.
69. Jerumanis J. Quantitative analysis of flavanoids in barley, hops and beer by high-performance liquid chromatography (HPLC). J Inst Brew. 1985;91:250-252.
70. Frankel EN, Waterhouse AL, Teissedre PL. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J Agric Food Chem. 1995;43:890-894.