Polyphenols in Foods

[Guest guest]

Hi folks:

From Al's post I found this pretty interesting:

" The objective of this study was to create a French database on the

polyphenol content of fruit and vegetables as uncooked fruits and

vegetables and then to evaluate polyphenol intake through fruit and

vegetable consumption in France. To achieve this, we used the Folin-

Ciocalteu method adapted to fruit and vegetable polyphenol

quantitation (1). Vegetables with the highest polyphenol

concentration were artichokes, parsley, and brussels sprouts [>250 mg

of gallic acid equivalent (GAE)/100 g fresh edible portion (FEP)];

fruits with the highest concentrations were strawberries, lychees,

and grapes (>180 mg of GAE/100 g FEP). Conversely, melons (Cantaloupe

cv.) and avocados had the lowest polyphenol concentration for fruits

and vegetables, respectively. Based on fruit consumption data, apples

and strawberries are the main sources of polyphenols in the French

diet, whereas potatoes, lettuces, and onions are the most important

vegetable sources. Total polyphenol intake from fruit is about 3

times higher than from vegetables, due to the lower polyphenol

concentration in vegetables. The calculation of polyphenol intake,

based on both assessment methods used [(Société d'Études de la

Communication, Distribution et Publicité (SECODIP) and

Supplémentation en Vitamines et Minéraux Antioxydants (SUVIMAX)],

showed that apples and potatoes provide approximatively half of the

total polyphenol intake from fruit and vegetables in the French diet. "

From:

" Daily Polyphenol Intake in France from Fruit and Vegetables "

Pierre Brat, Stéphane Georgé, Annick Bellamy, Laure Du Chaffaut,

Augustin Scalbert, Louise Mennen, Nathalie Arnault and Marie Josèphe

Amiot.

Rodney.