Doc:Food/Flavonoid
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{{Flavonoid/Header}} | {{Flavonoid/Header}} | ||
| + | __FORCETOC__ | ||
| − | =Flavonoid in Food= | + | =={{Bilingual|食品中のフラボノイド|Flavonoid in Food}}== |
{{Twocolumn| | {{Twocolumn| | ||
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* [http://www.ars-grin.gov/duke/ Dr. Duke's Phytochemical and Ethnobotanical Databases] | * [http://www.ars-grin.gov/duke/ Dr. Duke's Phytochemical and Ethnobotanical Databases] | ||
| − | ==Summary== | + | ==={{Bilingual|含有量まとめ|Content Summary}}=== |
{{Doc:Food/Flavonoid/Summary}} | {{Doc:Food/Flavonoid/Summary}} | ||
| + | |||
| + | =={{Bilingual|利用効率|Bioavailability}}== | ||
| + | {| class ="wikitable" | ||
| + | ! Flavonoid || Dose || Observation | ||
| + | |- | ||
| + | | catechin<ref>Das NP (1971) ''Biochem Pharmacol'' 20, 3435-3445</ref> || 5.8 g || 26% was excreted within 24h. ''m''-hydroxyphenyl propionic acid was detected in plasma after 6h | ||
| + | |- | ||
| + | | 3-O-methyl-catechin<ref>Hackett AM, Griffiths LA, Wermeille M (1985) ''Xenobiotica'' 15, 907-914</ref> || 2 g || plasma level 11-18 ug/ml within 2h; 38% was excreted as glucuronides and sulphates in urine within 120h | ||
| + | |- | ||
| + | | quercetin<ref>Hollman PCH et al (1995) ''Am J Clin Nutr'' 62, 1276-1282; Hollman PCH et al (1996) ''Free Rad Biol Med'' 21, 703-707</ref> || 64 mg (as fried onion) || plasma level 1 uM, 2h later | ||
| + | |- | ||
| + | | quercetin<ref>Gugler R, Leshik M, Dengler HV (1975) ''Eur J Clin Pharmacol'' 9, 229-234</ref> || 4 g (as supplement) || undetected in urine or plasma | ||
| + | |- | ||
| + | | decaffeinated green tea<ref>Lee MT et al (1995) ''Cancer Epidemiol Biomarkers Prev'' 41,393-399</ref> || 88 mg EGCG, 82 mg EGC, 33 mg ECG, and 32 mg EC || plasma level 46-268 ng/ml, 82-206 ng/ml, undetected, and 40-80 ng/ml, respectively. | ||
| + | |} | ||
| + | |||
| + | ; Isoflavones | ||
| + | Isoflavones are efficiently absorbed from the colon and exhibit the highest bioavailability. (Usually polyphenols absorbed from the colon show very low availability.) Daidzein and genistein are known to form chlorinated products (e.g. 3- and 8-chlorodaidzein), then are conjugated with glucuronides and excreted in bile. | ||
| + | |||
| + | ; Anthocyanins | ||
| + | Although anthocyanins comprise ca. 50% of total polyphenols, they are poorly available (less than 1% of intake in urinary levels). Anthocyanins are absorbed from the stomach, and their glycosides appear in plasma soon after the intake. In blood, only anthocyanins exist in a non-conjugated form. | ||
| + | |||
| + | ; Flavan | ||
| + | Flavan 3-ols and phenolic acids are efficiently abosrbed from the small instestine, a few hours after intake. | ||
| + | |||
| + | ; Others | ||
| + | Non-absorbed flavonoids are transported to the colon, and subjected to metabolism by microbiota. These flavonoids are therefore absorbed much less compared to flavan 3-ols and phenolic acids. Esterification of phenolic acids (e.g. chlorogenic acid), however, reduces absorption. | ||
| + | |||
| + | During absorption, polyphenols are metabolized to form β-glucuronide and sulfate conjugates (phase II conjugation in the intestinal wall), and catechol units are methylated. C-glycosides such as puerarin remain stable and not conjugated. These metabolized forms show markedly different bioactivities from their aglycones. | ||
| + | |||
| + | <references/> | ||
Revision as of 15:27, 30 September 2010
| Flavonoid Top | Molecule Index | Author Index | Journals | Structure Search | Food | New Input |
Contents |
Flavonoid in Food
Flavonoid contents in food may vary from many reasons: the place and time of harvest, measurement method, and the handling of biological samples. In this section, we selected foods with over 10 mg flavonoids per standard serving. For example, fresh peppermint contains ca 20 mg flavones (apigenin and luteolin) per 100 g, but we do not eat over 50 g peppermint leaves in a normal diet. The following data are rather subjectively selected from data tables in this database.
- Resources
- A table of flavonoid contents by USDA 2003
- A table of isoflavonoid contents by USDA-Iowa State U 1999
- References
- Merken HM, Beecher GR (2000) "Measurement of Food Flavonoids by High-Performance Liquid
Chromatography: A Review" J Agric Food Chem 48(3) 577-599 PMID 10725120
Content Summary
- Food containing high Flavanone
Flavanones are rich in citrus, not in vegetables.
| Food | Flavanone (mg/100g) |
食品名 |
|---|---|---|
| grapefruit, raw or juice | 14-53 | グレープフルーツ （生、ジュース） |
| orange and tangerine, raw or juice | 13-33 | オレンジ、みかん (生、ジュース） |
- Food containing high flavone
Many herbs contain flavones. Parsley is rich in apigenin; celery and thyme in luteolin.
| Food | Flavone (mg/100g) |
食品名 |
|---|---|---|
| celery hearts, raw | 19 | セロリの芯 （生） |
| parsley, raw | 302 | パセリ （生） |
- Food containing high flavonol
Flavonols are prevalent in vegetables, usually in small amounts. Onions, kales, hot peppers are good sources.
| Food | Flavonol (mg/100g) |
食品名 |
|---|---|---|
| buckwheat | 23 | そば |
| cranberry, juice | 16 | クランベリー （ジュース） |
| onion, raw or boiled | 5-20 | たまねぎ （生、ゆで等） |
| kale, raw or canned | 18-34 | ケール (生、かんづめ） |
- Food containing high flavan
Catechins and epicatechins are contained in legumes and teas, but not in other vegetables.
| Food | Flavan (mg/100g or 100ml) |
食品名 |
|---|---|---|
| broadbeans, raw | ～50 | そらまめ （生） |
| dark chocolate bar | ～50 | ダークチョコレート |
| black grapes | 18 | 黒いブドウ |
| brewed black tea | > 16 | 淹れた紅茶 |
| brewed oolong tea | 50 | 淹れたウーロン茶 |
| brewed green tea | > 50 | 淹れた緑茶 |
- Food containing high anthocyanin
Anthocyanins are contained in berries. Vegetables supply only small amounts.
| Food | Anthocyanin (mg/100g) |
食品名 |
|---|---|---|
| blueberries, raw | 113 | ブルーベリー （生） |
| sweet cherries, raw | 116 | さくらんぼ （生） |
| elderberries, raw | 749 | エルダーベリー （生） |
| raspberries, raw | 49 | ラズベリー （生） |
- Vegetables and herbs with scarce flavonoids
The following vegetables and herbs have flavonoid contents less than 5 mg/100 g: beets, kidney beans, snap beans, cabbage, carrot, cauliflower, cucumber, endive, gourd, leek, lettuce, green peas, sweet pepper, potato, radish, tomato, oregano, perrilla, rosemary
Bioavailability
| Flavonoid | Dose | Observation |
|---|---|---|
| catechin[1] | 5.8 g | 26% was excreted within 24h. m-hydroxyphenyl propionic acid was detected in plasma after 6h |
| 3-O-methyl-catechin[2] | 2 g | plasma level 11-18 ug/ml within 2h; 38% was excreted as glucuronides and sulphates in urine within 120h |
| quercetin[3] | 64 mg (as fried onion) | plasma level 1 uM, 2h later |
| quercetin[4] | 4 g (as supplement) | undetected in urine or plasma |
| decaffeinated green tea[5] | 88 mg EGCG, 82 mg EGC, 33 mg ECG, and 32 mg EC | plasma level 46-268 ng/ml, 82-206 ng/ml, undetected, and 40-80 ng/ml, respectively. |
- Isoflavones
Isoflavones are efficiently absorbed from the colon and exhibit the highest bioavailability. (Usually polyphenols absorbed from the colon show very low availability.) Daidzein and genistein are known to form chlorinated products (e.g. 3- and 8-chlorodaidzein), then are conjugated with glucuronides and excreted in bile.
- Anthocyanins
Although anthocyanins comprise ca. 50% of total polyphenols, they are poorly available (less than 1% of intake in urinary levels). Anthocyanins are absorbed from the stomach, and their glycosides appear in plasma soon after the intake. In blood, only anthocyanins exist in a non-conjugated form.
- Flavan
Flavan 3-ols and phenolic acids are efficiently abosrbed from the small instestine, a few hours after intake.
- Others
Non-absorbed flavonoids are transported to the colon, and subjected to metabolism by microbiota. These flavonoids are therefore absorbed much less compared to flavan 3-ols and phenolic acids. Esterification of phenolic acids (e.g. chlorogenic acid), however, reduces absorption.
During absorption, polyphenols are metabolized to form β-glucuronide and sulfate conjugates (phase II conjugation in the intestinal wall), and catechol units are methylated. C-glycosides such as puerarin remain stable and not conjugated. These metabolized forms show markedly different bioactivities from their aglycones.
- ↑ Das NP (1971) Biochem Pharmacol 20, 3435-3445
- ↑ Hackett AM, Griffiths LA, Wermeille M (1985) Xenobiotica 15, 907-914
- ↑ Hollman PCH et al (1995) Am J Clin Nutr 62, 1276-1282; Hollman PCH et al (1996) Free Rad Biol Med 21, 703-707
- ↑ Gugler R, Leshik M, Dengler HV (1975) Eur J Clin Pharmacol 9, 229-234
- ↑ Lee MT et al (1995) Cancer Epidemiol Biomarkers Prev 41,393-399
