Content of Selected Flavonoids in 100 Edible Vegetables and Fruits

Author:

CAO Jie,CHEN Wei,ZHANG Ying,ZHANG Yuqiu,ZHAO Xiujuan

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference21 articles.

1. Bosetti, C., Rossi, M., McLaughlin, J.K., Negri, E., Talamini, R., Lagiou, P. Montella, M., Ramazzotti, V., Franceschi, S. and LaVecchia, C. (2007). Flavonoids and the risk of renal cell carcinoma. Cancer Epidemiol. Biomarkers Prev., 16, 98.

2. Beecher, G.R. (2003). Overview of dietary flavonoids: Nomenclature, occurrence and intake. J. Nutr., 133, 3248S-3254S.

3. Effect of Temperature, Elevated Carbon Dioxide, and Drought during Seed Development on the Isoflavone Content of Dwarf Soybean [Glycine max (L.) Merrill] Grown in Controlled Environments

4. Cao, J., Zhao, X.J., Wu, K., Zhang, Y. and Zhang, Y.Q. (2008). Simultaneous Determination of Five Flavonoid Compounds in Vegetables and Fruits by High Performance Liquid Chromatography. Chinese J. Prev. Med. Inf., 7, 525-527.

5. Daniel, O., Meier, M.S., Schlatter, J. and Frischknecht, P. (1999). Selected phenolic compounds in cultivated plants: ecologic functions, health implications, and modulation by pesticides. Environ. Health Perspect., 107, 109-114.

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