Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

Food Research International

Volumn 74, Issue , 2015, Pages 315-323

  Pérez Jiménez, Jara ^a   Saura Calixto, Fulgencio ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Daily intake; Fruit and vegetables; Macromolecular antioxidants; Non extractable polyphenols; Polyphenols

Indexed keywords

FLAVONOIDS; FRUITS; MACROMOLECULES; VEGETABLES;

DAILY INTAKE; EUROPEAN COUNTRIES; FRUIT AND VEGETABLES; MACROMOLECULAR ANTIOXIDANT; PHYSIOLOGICAL FEATURES; POLYPHENOL CONTENT; POLYPHENOLS; PROANTHOCYANIDINS;

ANTIOXIDANTS;

EID: 84930194447     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.007     Document Type: Article

References (52)

1. Andreasen M.F., Kroon P.A., Williamson G., Garcia-Conesa M.T. Esterase activity able to hydrolyze dietary antioxidant hydroxycinnamates is distributed along the intestine of mammals. Journal of Agricultural and Food Chemistry 2001, 49:5679-5684.
2. Appiah-Opong R., Commandeur J.N.M., van Vugt-Lussenburg B., Vermeulen N.P.E. Inhibition of human recombinant cytochrome P450s by curcumin and curcumin decomposition products. Toxicology 2007, 235:83-91.
3. Arranz S., Saura Calixto F. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet. Journal of Cereal Science 2010, 51:313-318.
4. Arranz S., Pérez-Jiménez J., Saura-Calixto F. Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter. European Food Research and Technology 2008, 227:425-431.
5. Arranz S., Saura-Calixto F., Shaha S., Kroon P.A. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated. Journal of Agricultural and Food Chemistry 2009, 57:7298-7303.
6. Arranz S., Silván J.M., Saura-Calixto F. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet. Molecular Nutrition & Food Research 2010, 54:1646-1658.
7. Bianco A., Uccella N. Biophenolic components of olives. Food Research International 2010, 33:475-485.
8. BMELV Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz (BMELV): Statistisches Jahrbuch über Ernährung, Landwirtschaft und Forsten der Bundesrepublik Deutschland 2013 (Statistical Yearbook on Food, Agriculture and Forestry of the Federal Republic of Germany). Federal Ministry of Food, Agriculture and Consumer Protection 2012, Landwirtschaftsverlag, Münster, Germany.
9. Brat P., Georgé S., Bellamy A., Du Chaffaut L., Scalbert A., Mennen L., et al. Daily polyphenol intake in France from fruit and vegetables. Journal of Nutrition 2006, 136:2368-2373.
10. Bravo L., Abia R., Saura-Calixto F. Polyphenols as dietary fiber associated compounds. Comparative study on in vivo and in vitro properties. Journal of Agricultural and Food Chemistry 1994, 42:1481-1487.
11. Chandrasekara A., Shahidi F. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry 2010, 58:6706-6714.
12. Choy Y.Y., Jaggers G.K., Oteiza P.I., Waterhouse A.L. Bioavailability of intact proanthocyanidins in the rat colon after ingestion of grape seed extract. Journal of Agricultural and Food Chemistry 2013, 61:121-127.
13. Del Rio D., Rodriguez-Mateos A., Spencer J.P.E., Tognolini M., Borges G., Crozier A. Dietary (poly)phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants and Redox Signaling 2013, 18:1818-1892.
14. Estruch R., Ros E., Salas-Salvadó J., Covas M.I., Corella D., Arós F., et al. Primary prevention of cardiovascular disease with a Mediterranean diet. New England Journal of Medicine 2013, 368:1279-1290.
15. González R., Ballester I., López-Posadas R., Suárez M.D., Zarzuelo A., Martínez-Augustin O., et al. Effects of flavonoids and other polyphenols on inflammation. Critical Reviews in Food Science and Nutrition 2011, 51:331-362.
16. Gruz J., Ayaz F.A., Torun H., Strnad M. Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening. Food Chemistry 2011, 124:271-277.
17. Gu L., Kelm M., Hammerstone J.F., Beecher G., Cunningham D., Vannozzi S., et al. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of Agricultural and Food Chemistry 2002, 50:4852-4860.
18. Hartzfeld P.W., Forkner R., Hunter M.D., Hagerman A.E. Determination of hydrolyzable tannins (gallotannins and ellagitannins) after reaction with potassium iodate. Journal of Agricultural and Food Chemistry 2002, 50:1785-1790.
19. Hellström J.K., Mattila P.H. HPLC determination of extractable and unextractable proanthocyanidins in plant materials. Journal of Agricultural and Food Chemistry 2008, 56:7617-7624.
20. Hellström J.K., Törrönen A.R., Mattila P.H. Proanthocyanidins in common food products of plant origin. Journal of Agricultural and Food Chemistry 2009, 57:7899-7906.
21. Hervert-Hernández D., García O.P., Rosado J.L., Goñi I. The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Research International 2011, 44:1182-1189.
22. Holtekjolen A.K., Kinitz C., Knutsen S.H. Flavanol and bound phenolic acid contents in different barley varieties. Journal of Agricultural and Food Chemistry 2006, 54:2253-2260.
23. Hummer W., Schreier P. Analysis of proanthocyanidins. Molecular Nutrition & Food Research 2008, 52:1381-1398.
24. Kistemarkers Consumption of food groups by Dutch population groups - Dutch National Food Consumption Survey 1997-98. Report V98.812 1998, Zeist.
25. Mateos-Martín M.L., Pérez-Jiménez J., Fuguet E., Torres J.L. Non-extractable proanthocyanidins from grape are a source of bioavailable (epi)catechin and derived metabolites in rats. British Journal of Nutrition 2012, 108:290-297.
26. Ministerio de Agricultura, Alimentación y Medio Ambiente La alimentación mes a mes. Diciembre 2013., Madrid, Spain 2013.
27. MRI Max Rubner-Institut (MRI): Nationale Verzehrsstudie II. Ergebnisbericht, Teil 2 (National Nutrition Survey II. Second report) 2008, (http://www.mri.bund.de/fileadmin/Institute/EV/NVSII_Abschlussbericht_Teil_2.pdf (accessed November 2014)), Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
28. Ou B., Hampsch-Woodill M., Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 2001, 49:4619-4626.
29. Pavia M., Pileggi C., Nobile C.G.A., Angelillo I.F. Association between fruit and vegetable consumption and oral cancer: A meta-analysis of observational studies. American Journal of Clinical Nutrition 2006, 83:1126-1134.
30. Pérez-Jiménez J., Arranz S., Saura-Calixto F. Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins. Food Research International 2009, 42:1381-1388.
31. Pérez-Jiménez J., Neveu V., Vos F., Scalbert A. Identification of the 100 richest dietary sources of polyphenols: An application of the Phenol-Explorer database. European Journal of Clinical Nutrition 2010, 64:s112-s1120.
32. Pérez-Jiménez J., Díaz-Rubio M.E., Saura-Calixto F. Non-extractable polyphenols, a major dietary antioxidant: Occurrence, metabolic fate and health effects. Nutrition Research Reviews 2013, 26:118-129.
33. Pérez-Jiménez J., Torres J.L. Analysis of nonextractable phenolic compounds in foods: The current state of the art. Journal of Agricultural and Food Chemistry 2011, 59:12713-12724.
34. Phenol-Explorer (Accessed on December 2014. In). http://www.phenol-explorer.eu.
35. Pitsavos C., Panagiotakos D.B., Tzima N., Chrysohoou C., Economou M., Zampelas A., et al. Adherence to the Mediterranean diet is associated with total antioxidant capacity in healthy adults: The ATTICA study. American Journal of Clinical Nutrition 2005, 82:694-699.
36. Polidori M.C., Praticó D., Mangialasche F., Mariani E., Aust O., Anlasik T., et al. High fruit and vegetable intake is positively correlated with antioxidant status and cognitive performance in healthy subjects. Journal of Alzheimer's Disease 2009, 17:921-927.
37. Porter L.J., Hrstich L.N., Chan B.G. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 1985, 25:223-230.
38. Rufino M.d.S.M., Pérez-Jiménez J., Arranz S., Alves R.E., de Brito E.S., Oliveira M.S.P., Saura-Calixto F. Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil. Food Research International 2011, 44:2100-2106.
39. Saura-Calixto F. Concept and health-related properties of nonextractable polyphenols: The missing dietary polyphenols. Journal of Agricultural and Food Chemistry 2012, 60:11195-11200.
40. Saura-Calixto F., Serrano J., Goñi I. Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry 2007, 101:492-501.
41. Singleton V.L., Orthofer R., Lamuela-Raventós R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1998, 299:152-178.
42. Tabernero M., Serrano J., Saura-Calixto F. Dietary fiber intake in two European diets with high (Copenhagen, Denmark) and low (Murcia, Spain) colorectal cancer incidence. Journal of Agricultural and Food Chemistry 2007, 55:9443-9449.
43. Tennant D.R., Davidson J., Day A.J. Phytonutrients intakes in relation to European fruit and vegetable consumption patterns observed in different food surveys. British Journal of Nutrition 2014, 112:1214-1225.
44. USDA Nutrient Data Laboratory (2004) USDA Database for the Proanthocyanidin Content of Selected Foods Available from. http://www.ars.usda.gov/nutrientdata.
45. USDA Nutrient Data Laboratory (2007) USDA Database for the Flavonoid Content of Selected Foods Available from. http://www.ars.usda.gov/nutrientdata.
46. Vinson J.A., Hao Y., Su X.H., Zubik L. Phenol antioxidant quantity and quality in foods: Vegetables. Journal of Agricultural and Food Chemistry 1998, 46:3630-3634.
47. Vogiatzoglou A., Mulligan A.A., Luben R.N., Lentjes M.A.H., Heiss C., Kelm M., et al. Assessment of the dietary intake of total flavan-3-ols, monomeric flavan-3-ols, proanthocyanidins and theaflavins in the European Union. British Journal of Nutrition 2014, 111:1463-1473.
48. Voorrips L.E., Goldbohm R.E., Verhoeven D.T.H., Van Poppel G.A.F.C., Sturmans F., Hermus R.J.J., et al. Vegetable and fruit consumption lung cancer risk in The Netherlands Cohort Study on diet and cancer. Cancer Causes and Control 2000, 11:101-115.
49. Wu X.L., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 2004, 52:4026-4037.
50. Ye X.Q., Chen J.C., Liu D.H., Jiang P., Shi J., Xue S., et al. Identification of bioactive composition and antioxidant activity in young mandarin fruits. Food Chemistry 2011, 124:1561-1566.
51. ZMP ZMP (Central Market and Price Report Organisation) balance of the market-Fruit http://www.zmp.de.
52. Zurita J., Díaz-Rubio M.E., Saura-Calixto F. Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods. International Journal of Food Sciences and Nutrition 2012, 63:936-939.