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Antioxidant flavonols from fruits, vegetables and beverages: measurements and bioavailability Biol. Res.
CROZIER,ALAN; BURNS,JENNIFER; AZIZ,AZLINA A; STEWART,AMANDA J; RABIASZ,HELENA S; JENKINS,GARETH I; EDWARDS,CHRISTINE A; LEAN,MICHAEL EJ.
Flavonols are polyphenolic secondary plant metabolites that are present in varying levels in commonly consumed fruits, vegetables and beverages. Flavonols have long held an interest for nutritionists, which has increased following a Dutch study in the early 1990’s showing that dietary intake of flavonols was inversely correlated with the incidence of coronary heart disease. The main factors that have hindered workers in the field of flavonol research are (i) the accurate measurement of these compounds in foods and biological samples, and (ii) a dearth of information on their absorption and metabolism. This review aims to highlight the work of the authors in attempting to clarify the situation. The sensitive and selective HPLC procedure to identify and...
Tipo: Journal article Palavras-chave: Bioavailability; Dietary antioxidants; Flavones; Flavonols; HPLC analysis.
Ano: 2000 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602000000200007
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