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3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
(a) Capers
(b) Caraway
(c) Celery seeds
(d) Ceylon cinnamon
(e) Cinnamon (powder and stick)
(f) Cloves
(g) Common sage
(h) Coriander
(i) Cumin
(j) Curry
(k) Dried and fresh thyme
(l) Dried oregano
(m) Dried peppermint
(n) Ginger
(o) Lemon verbena
(p) Marjoram
(q) Parsley
(r) Rosemary
(s) Saffron
(t) Spearmint
(u) Star anise
(v) Sweet basil
(w) Vinegar.
As an example, coriander and saffron are well-known because of their phenolic content: phytosterols, stigmasterol, safranal and β-sitosterol should be always
considered when speaking of common strategies against human diseases such as
convulsions or antiageing therapies (safranal can also be considered a free radical
scavenger).
In this ambit, according to Pérez-Jiménez and coworkers, cloves contain very high
levels of polyphenols about 15.2 g/100 g (Pérez-Jiménez et al. 2010). The reputation
of cloves depends on the recognized action against lipid peroxidation (Cortés-Rojas
et al. 2014). For this reason, the Food and Drug Administration (FDA) and the World
Health Organization (WHO) noted that a consumption of 2.5 mg/kg body weight
(bw) is safe and acceptable as daily intake in the human diet (Gülçin et al. 2012).
In detail, the main polyphenol of interest found in cloves is eugenol, or 4-allyl-2methoxyphenol, chemical formula C 10 H 12 O 2 (NCBI 2018). This active principle is
reported to be present in cloves between 9.4 and 14.6 g/100 g fresh weight, according
to Phenol-Explorer database version 3.6.
2 Other substances of interest—flavonoids,
hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenyl propens—have
been reported so far (Bezerra et al. 2017; Cortés-Rojas et al. 2014).
2 Please consider the following web address for further information: http://phenol-explorer.eu/.
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
(a) Capers
(b) Caraway
(c) Celery seeds
(d) Ceylon cinnamon
(e) Cinnamon (powder and stick)
(f) Cloves
(g) Common sage
(h) Coriander
(i) Cumin
(j) Curry
(k) Dried and fresh thyme
(l) Dried oregano
(m) Dried peppermint
(n) Ginger
(o) Lemon verbena
(p) Marjoram
(q) Parsley
(r) Rosemary
(s) Saffron
(t) Spearmint
(u) Star anise
(v) Sweet basil
(w) Vinegar.
As an example, coriander and saffron are well-known because of their phenolic content: phytosterols, stigmasterol, safranal and β-sitosterol should be always
considered when speaking of common strategies against human diseases such as
convulsions or antiageing therapies (safranal can also be considered a free radical
scavenger).
In this ambit, according to Pérez-Jiménez and coworkers, cloves contain very high
levels of polyphenols about 15.2 g/100 g (Pérez-Jiménez et al. 2010). The reputation
of cloves depends on the recognized action against lipid peroxidation (Cortés-Rojas
et al. 2014). For this reason, the Food and Drug Administration (FDA) and the World
Health Organization (WHO) noted that a consumption of 2.5 mg/kg body weight
(bw) is safe and acceptable as daily intake in the human diet (Gülçin et al. 2012).
In detail, the main polyphenol of interest found in cloves is eugenol, or 4-allyl-2methoxyphenol, chemical formula C 10 H 12 O 2 (NCBI 2018). This active principle is
reported to be present in cloves between 9.4 and 14.6 g/100 g fresh weight, according
to Phenol-Explorer database version 3.6.
2 Other substances of interest—flavonoids,
hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenyl propens—have
been reported so far (Bezerra et al. 2017; Cortés-Rojas et al. 2014).
2 Please consider the following web address for further information: http://phenol-explorer.eu/.