Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

Author:

Pérez-Jiménez J,Neveu V,Vos F,Scalbert A

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference24 articles.

1. Bognar A (2002). Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes). Berichte der Bundesforschungsanstalt für Ernährung. Karlsruhe. http://www.eurofir.org/?q=node/9 , accessed on 5 July 2009.

2. Brat P, Georgé S, Bellamy A, Du Chaffaut L, Mennen L, Arnault N et al. (2006). Daily polyphenol intake in France from fruit and vegetables. J Nutr 136, 2368–2373.

3. Cassidy A, Hanley B, Lamuela-Raventos RM (2000). Isoflavones, lignans and stilbenes—origins, metabolism and potential importance to human health. J Sci Food Agr 80, 1044–1062.

4. Food Standards Agency (2002). Food Portion Sizes. H M Stationery Office: London.

5. Kühnau J (1976). The flavonoids: a class of semi-essential food components: their role in human nutrition. World Rev Nutr Diet 24, 117–191.

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