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Cited by 484

The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.

Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

Chun, Ock Kyoung, Kim, Dae‐Ok, Smith, Nancy, Schroeder, David, Han, Jae Taek, Lee, Chang Yong·2005·Journal of the Science of Food and Agriculture
DOI 10.1002/jsfa.2176
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Abstract

The daily intake of total phenolics, total flavonoids and antioxidants in the American diet was estimated from the most common 34 fresh fruit and vegetables and their daily consumption data. Among 14 fruit and 20 vegetables, orange contributed the highest amount of total phenolics [117.1 mg gallic acid equivalent (GAE) person−1 day−1] and antioxidants [146.6 mg vitamin C equivalents (VCE) person−1 day−1]. Orange contributed about 26 and 25% of total phenolics and antioxidant, respectively, in the daily consumption of fruit and vegetables. Apples showed relatively high levels of total phenolics and antioxidant capacity comparable to those of oranges and their phenolics and antioxidants contribution is the second highest. Even though potatoes had lower levels of phenolics and antioxidant capacity, they were third due to the fact that their consumption is the highest (137.9 lb person−1 year−1) in the American diet. Although plums and strawberries were ranked as the group with the highest total phenolics and antioxidant capacity among 34 tested fruit and vegetables, their contributions were relatively low due to their lower daily consumption. Generally, the levels of total phenolics, total flavonoids and antioxidant capacity of fruits were higher than those of vegetables. American daily intake of phenolics, flavonoids and antioxidants from fruits and vegetables was estimated to be 450 mg GAE, 103 mg catechin equivalents and 591 mg VCE, respectively. Although we do not yet know the required minimum daily amounts of antioxidants, when we estimate the daily requirement of antioxidants, we must consider not only the antioxidant concentrations of the particular food, but also the daily intakes of the food. Copyright © 2005 Society of Chemical Industry

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Metadata

Authors
Chun, O. K., Kim, D., Smith, N., Schroeder, D., Han, J. T., & Lee, C. Y.
Venue
Journal of the Science of Food and Agriculture
Publisher
Wiley
Published
2005-03-31
Volume
85
Issue
10
Pages
1715-1724
ISSN
  • 0022-5142 (ISSN-L)
  • 1097-0010
DOI
10.1002/jsfa.2176
OpenAlex
W2051545339
Cited by
484
References
50
FWCI
7.59
Type
journal article
Language
en
Open access
closed

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