Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 897, Issue 1-2, Pages 177-184Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00826-8
Keywords
flavonoid aglycones
Ask authors/readers for more resources
Many beneficial health effects have been attributed to flavonoids, which are prevalent in plant-based foods. The literature is replete with chromatographic systems which are capable of measuring flavonoid content across one, two, and even three of the five common subclasses of flavonoids found in foods. However many foods and mixed diets, in particular, contain members of all five subclasses of flavonoids. We have developed an HPLC system for the separation and quantification of seventeen flavonoids, as their aglycones, which represent all five subclasses and are expected to be prominent in commonly consumed foods. Representative foods with significant concentrations of flavonoids from each of these subclasses were analyzed employing the new system. (C) 2000 Published by Elsevier Science B.V.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available