The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
Flavonoids in Vegetable Foods Commonly Consumed in Brazil and Estimated Ingestion by the Brazilian Population
Abstract
The objective of this work was to quantify the flavonoids present in foods most commonly consumed by the Brazilian population. The predominant flavonoids found in largest abundance in all of the analyzed vegetables were glycosides of quercetin. In lettuce, a small amount of luteolin was also detected. In sweet pepper, quercetin and luteolin were both present. White onion [48-56 mg/100 g of fresh weight (FW), expressed as aglycon], red onion (40-100 mg/100 g of FW), red lettuce (67-67.2 mg/100 g of FW), arugula (41-118 mg/100 g of FW), and chicory (18-38 mg/100 g of FW) were highest in total flavonoids. In fruits, the highest concentrations of flavonoids were found in the peel (125-170 mg/100 g of FW) and pulp (35-44 mg/100 g of FW) of oranges and in some apple varieties (14-36 mg/100 g of FW). Variability in flavonoid content due to time of harvesting was high for leafy vegetables and red onions. The estimated ingestion by Brazilian population ranged from 60 to 106 mg/day.
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Cites
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Polyphenols: A concise overview on the chemistry, occurrence, and human health
Durazzo, A., Lucarini, M., Souto, E. B., Cicala, C., Caiazzo, E., Izzo, A. A., Novellino, E., & Santini, A. (2019) · Phytotherapy Research · doi:10.1002/ptr.6419 · Cited by 802
Onions: A Source of Unique Dietary Flavonoids
Slimestad, R., Fossen, T., & Vågen, I. M. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0712503 · Cited by 624
Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf047894h · Cited by 522
Self-citationThe Role of Polyphenol (Flavonoids) Compounds in the Treatment of Cancer Cells
Hazafa, A., Rehman, K.-U., Jahan, N., & Jabeen, Z. (2020) · Nutrition and Cancer · doi:10.1080/01635581.2019.1637006 · Cited by 388
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Self-citationWeseler, A. R., & Bast, A. (2017) · Nutrition Journal · doi:10.1186/s12937-016-0218-1 · Cited by 58
Metadata
- Authors
- Arabbi, P. R., Genovese, M. I., & Lajolo, F. M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-02-12
- Volume
- 52
- Issue
- 5
- Pages
- 1124-1131
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2061585768
- Cited by
- 254
- References
- 26
- FWCI
- 4.76
- Type
- journal article
- Language
- en
- Open access
- closed
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