Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii

Journal of Food Composition and Analysis

Volumn 17, Issue 1, 2004, Pages 1-35

  Franke, Adrian A ^a   Custer, Laurie J ^a   Arakaki, Christi ^a   Murphy, Suzanne P ^a  

^a UNIVERSITY OF HAWAII CANCER CENTER   (United States)

Author keywords

Anthocyanidins; Flavanones; Flavones; Flavonols; Food levels; Vitamin C

Indexed keywords

ANTHOCYANIDIN DERIVATIVE; ANTIOXIDANT; APIGENIN; ASCORBIC ACID; AURANTIIN; CYANIDIN; DELPHINIDIN; FLAVANOL DERIVATIVE; FLAVANONE DERIVATIVE; FLAVONE; FLAVONE DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; GLYCOSIDE; HESPERETIN; HESPERIDIN; KAMPFEROL; LUTEOLIN; MYRICETIN; NARINGENIN; NARIRUTIN; NEOHESPERIDIN; PELARGONIDIN; QUERCETIN; UNCLASSIFIED DRUG;

ACCURACY; CHEMICAL STRUCTURE; CITRUS FRUIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURAL FACTOR; DIETARY INTAKE; DIODE; ELECTROCHEMICAL DETECTION; EXTRACTION; FOOD ANALYSIS; FOOD INTAKE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUTRIENT CONTENT; REVIEW; STATISTICAL SIGNIFICANCE; UNITED STATES; VEGETABLE;

CITRUS;

EID: 1542516236     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00066-8     Document Type: Article

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