52
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
Giusti F, Caprioli G, Ricciutelli M, Vittori S, Sagratini G (2017) Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD)
and correlation study with antioxidant activity and colour. Food Chem 15(221):689–697. https://
doi.org/10.1016/j.foodchem.2016.11.118
Gosch C, Halbwirth H, Stich K (2010) Phloridzin: biosynthesis, distribution and physiological relevance in plants. Phytochem 71(8–9):838–843. https://doi.org/10.1016/j.phytochem.2010.
03.003
Grassi D, Desideri G, Necozione S, Lippi C, Casale R, Properzi G, Blumberg JB, Ferri C (2008)
Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive
subjects after 15 days of consuming high-polyphenol dark chocolate. J Nutr 138(9):1671–1676.
https://doi.org/10.1093/jn/138.9.1671
Gülçin I, Elmastas M, Aboul-Enein HY (2012) Arab J Chem 5(4):489–499. https://doi.org/10.1016/
j.arabjc.2010.09.016
Gutiérrez-Grijalva EP, Picos-Salas MA, Leyva-López N, Criollo-Mendoza MS, Vazquez-Olivo G,
Heredia JB (2018) Plants 7(1):2. https://doi.org/10.3390/plants7010002
Hanganu D, Vlase L, Filip L, Sand C, Mirel S, Indrei LL (2008) The study of some polyphenolic
compounds from Melissa officinalis L. (Lamiaceae). Rev Med Chir Soc Med Nat Iasi 112(2):525–
529
Heimler D, Isolani L, Vignolini P, Tombelli S, Romani A (2007) Polyphenol content and antioxidative activity in some species of freshly consumed salads. J Agric Food Chem 55(5):1724–1729.
https://doi.org/10.1021/jf0628983
Herchi W, Arráez-Román D, Trabelsi H, Bouali I, Boukhchina S, Kallel H, Segura-Carretero A,
Fernández-Gutierrez A (2014) An overview of the last decade. J Oleo Sci 63(1):7–14. https://
doi.org/10.5650/jos.ess13135
Hollenberg NK, Fisher ND (2007) Is it the dark in dark chocolate? Circ 116(21):2360–2362. https://
doi.org/10.1161/circulationaha.107.738070
Hossain A, Khatun MA, Islam M, Huque R (2017) Enhancement of antioxidant quality of green
leafy vegetables upon different cooking method. Prev Nutr Food Sci 22(3):216–222. https://doi.
org/10.3746/pnf.2017.22.3.216
Imran M, Ahmad N, Anjum FM, Khan MK, Mushtaq Z, Nadeem M, Hussain S (2015) Potential
protective properties of flax lignan secoisolariciresinol diglucoside. Nutr J 14:71. https://doi.org/
10.1186/s12937-015-0059-3
Javanmardi J, Khalighi A, Kashi A, Bais HP, Vivanco JM (2002) J Agri Food Chem 50(21):5878–
5883. https://doi.org/10.1021/jf020487q
Jedrychowski W, Maugeri U, Popiela T, Kulig J, Sochacka-Tatara E, Pac A, Sowa A, Musial A
(2010) Case–control study on beneficial effect of regular consumption of apples on colorectal
cancer risk in a population with relatively low intake of fruits and vegetables. Eur J Cancer Prev
19(1):42–47. https://doi.org/10.1097/CEJ.0b013e328333d0cc
Lambert JD, Elias RJ (2010) The antioxidant and pro-oxidant activities of green tea polyphenols:
a role in cancer prevention. Arch Biochem Biophys 501(1):65–72. https://doi.org/10.1016/j.abb.
2010.06.013
Lee KW, Kim YJ, Lee HJ, Lee CY (2003) Cocoa has more phenolic phytochemicals and a higher
antioxidant capacity than teas and red wine. J Agric Food Chem 51(25):7292–7295. https://doi.
org/10.1021/jf0344385
Letenneur L, Proust-Lima C, Le Gouge A, Dartigues JF, Barberger-Gateau P (2007) Flavonoid
intake and cognitive decline over a 10-year period. Am J Epidemiol 165(12):1364–1371. https://
doi.org/10.1093/aje/kwm036
Lorenzo JM, Munekata PES (2016) Phenolic compounds of green tea: health benefits and technological application in food. Asian Pac J Trop Biomed 6:709–719. https://doi.org/10.1016/j.apjtb.
2016.06.010
Madhujith T, Naczk M, Shahidi F (2004) Antioxidant activity of common beans (Phaseolus vulgaris
L.). J Food Lipids. 11(3):220–233. https://doi.org/10.1111/j.1745-4522.2004.01134.x
3 Dietary Intakes of Polyphenols in Selected Vegetables and Fruits
Giusti F, Caprioli G, Ricciutelli M, Vittori S, Sagratini G (2017) Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD)
and correlation study with antioxidant activity and colour. Food Chem 15(221):689–697. https://
doi.org/10.1016/j.foodchem.2016.11.118
Gosch C, Halbwirth H, Stich K (2010) Phloridzin: biosynthesis, distribution and physiological relevance in plants. Phytochem 71(8–9):838–843. https://doi.org/10.1016/j.phytochem.2010.
03.003
Grassi D, Desideri G, Necozione S, Lippi C, Casale R, Properzi G, Blumberg JB, Ferri C (2008)
Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive
subjects after 15 days of consuming high-polyphenol dark chocolate. J Nutr 138(9):1671–1676.
https://doi.org/10.1093/jn/138.9.1671
Gülçin I, Elmastas M, Aboul-Enein HY (2012) Arab J Chem 5(4):489–499. https://doi.org/10.1016/
j.arabjc.2010.09.016
Gutiérrez-Grijalva EP, Picos-Salas MA, Leyva-López N, Criollo-Mendoza MS, Vazquez-Olivo G,
Heredia JB (2018) Plants 7(1):2. https://doi.org/10.3390/plants7010002
Hanganu D, Vlase L, Filip L, Sand C, Mirel S, Indrei LL (2008) The study of some polyphenolic
compounds from Melissa officinalis L. (Lamiaceae). Rev Med Chir Soc Med Nat Iasi 112(2):525–
529
Heimler D, Isolani L, Vignolini P, Tombelli S, Romani A (2007) Polyphenol content and antioxidative activity in some species of freshly consumed salads. J Agric Food Chem 55(5):1724–1729.
https://doi.org/10.1021/jf0628983
Herchi W, Arráez-Román D, Trabelsi H, Bouali I, Boukhchina S, Kallel H, Segura-Carretero A,
Fernández-Gutierrez A (2014) An overview of the last decade. J Oleo Sci 63(1):7–14. https://
doi.org/10.5650/jos.ess13135
Hollenberg NK, Fisher ND (2007) Is it the dark in dark chocolate? Circ 116(21):2360–2362. https://
doi.org/10.1161/circulationaha.107.738070
Hossain A, Khatun MA, Islam M, Huque R (2017) Enhancement of antioxidant quality of green
leafy vegetables upon different cooking method. Prev Nutr Food Sci 22(3):216–222. https://doi.
org/10.3746/pnf.2017.22.3.216
Imran M, Ahmad N, Anjum FM, Khan MK, Mushtaq Z, Nadeem M, Hussain S (2015) Potential
protective properties of flax lignan secoisolariciresinol diglucoside. Nutr J 14:71. https://doi.org/
10.1186/s12937-015-0059-3
Javanmardi J, Khalighi A, Kashi A, Bais HP, Vivanco JM (2002) J Agri Food Chem 50(21):5878–
5883. https://doi.org/10.1021/jf020487q
Jedrychowski W, Maugeri U, Popiela T, Kulig J, Sochacka-Tatara E, Pac A, Sowa A, Musial A
(2010) Case–control study on beneficial effect of regular consumption of apples on colorectal
cancer risk in a population with relatively low intake of fruits and vegetables. Eur J Cancer Prev
19(1):42–47. https://doi.org/10.1097/CEJ.0b013e328333d0cc
Lambert JD, Elias RJ (2010) The antioxidant and pro-oxidant activities of green tea polyphenols:
a role in cancer prevention. Arch Biochem Biophys 501(1):65–72. https://doi.org/10.1016/j.abb.
2010.06.013
Lee KW, Kim YJ, Lee HJ, Lee CY (2003) Cocoa has more phenolic phytochemicals and a higher
antioxidant capacity than teas and red wine. J Agric Food Chem 51(25):7292–7295. https://doi.
org/10.1021/jf0344385
Letenneur L, Proust-Lima C, Le Gouge A, Dartigues JF, Barberger-Gateau P (2007) Flavonoid
intake and cognitive decline over a 10-year period. Am J Epidemiol 165(12):1364–1371. https://
doi.org/10.1093/aje/kwm036
Lorenzo JM, Munekata PES (2016) Phenolic compounds of green tea: health benefits and technological application in food. Asian Pac J Trop Biomed 6:709–719. https://doi.org/10.1016/j.apjtb.
2016.06.010
Madhujith T, Naczk M, Shahidi F (2004) Antioxidant activity of common beans (Phaseolus vulgaris
L.). J Food Lipids. 11(3):220–233. https://doi.org/10.1111/j.1745-4522.2004.01134.x