Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Fruits and vegetables in the diet have been found in epidemiology studies to be protective against several chronic diseases. Epidemiological evidence suggests that flavonoid consumption in the diet is protective against heart disease. Phenols in 23 vegetables have been measured by extraction with an...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-09, Vol.46 (9), p.3630-3634
Main Authors: Vinson, Joe A, Hao, Yong, Su, Xuehui, Zubik, Ligia
Format: Article
Language:English
Subjects:
ANALISIS CUALITATIVO
ANALISIS CUANTITATIVO
ANALYSE QUALITATIVE
ANALYSE QUANTITATIVE
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
Biological and medical sciences
CHEMICAL COMPOSITION
COMPOSE PHENOLIQUE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPUESTOS FENOLICOS
CONSOMMATION ALIMENTAIRE
CONSUMO DE ALIMENTOS
ETATS UNIS
EUA
Feeding. Feeding behavior
FOOD CONSUMPTION
Fundamental and applied biological sciences. Psychology
General pharmacology
HORTALIZAS
LEGUME
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
PHENOLIC COMPOUNDS
QUALITATIVE ANALYSIS
QUANTITATIVE ANALYSIS
USA
VEGETABLES
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Fruits and vegetables in the diet have been found in epidemiology studies to be protective against several chronic diseases. Epidemiological evidence suggests that flavonoid consumption in the diet is protective against heart disease. Phenols in 23 vegetables have been measured by extraction with and without acid hydrolysis to determine the percent of conjugated and free phenols. Phenols were measured colorimetrically using the Folin−Ciocalteu reagent with catechin as the standard. The extracts' antioxidant quality was assayed by the inhibition of lower density lipoprotein oxidation mediated by cupric ions. Vegetables had antioxidant quality comparable to that of pure flavonols and were superior to vitamin antioxidants. The phenol antioxidant index, measuring both the quantity and the quality of antioxidants present, was used to evaluate 23 vegetables. Isolated lower density lipoproteins from plasma spiked with two vegetable extracts were enriched with phenol antioxidants and showed decreased oxidizability. The average per capita consumption of vegetable phenols in the United States was estimated to be 218 mg/day of catechin equivalents. This is 3 times higher than the recommended intake of vitamin antioxidants. Keywords: Phenols; antioxidants; vegetables; lipoprotein oxidation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980295o