71-6 |
|
J. M. HOLDEN1, A. L. Eldridge2, S. Bhagwat1, G. R. Beecher3, S. E. Gebhardt1, D. B. Haytowitz1, J. T. Dwyer4, and J. J. Peterson4. (1) Nutrient Data Lab., USDA-ARS-Beltsville Human Nutrition Research Center, 10300 Baltimore Ave., Bldg 005, Rm 107, Beltsville, MD 20705, (2) Bell Institute of Health & Nutrition, General Mills, Inc., 9000 Plymouth Ave. N., Minneapolis, MN 55427, (3) Food Composition Lab., USDA-ARS-Beltsville Human Nutrition Research Center, 10300 Baltimore Ave., Bldg. 161, Beltsville, MD 20705-2350, (4) School of Nutrition Science & Policy, Tufts Univ. School of Medicine, Francis Stern Nutrition Ctr., 750 Washington St., Boston, MA 02111-1526 Consumption of flavonoids, biologically active polyphenolic compounds found in plants, has been associated with decreased risk for some age-related and chronic diseases in humans. To further the investigation of flavonoid intake and health, the USDA published the Database for the Flavonoid Content of Selected Foods in 2003 (http://www.nal.usda.gov/fnic/foodcomp). This database can be used to quantify the intake of flavonoids as well as to identify areas where additional research is needed to complete flavonoid profiles for commonly consumed foods. Data are presented for 19 individual flavonoids in five subclasses based on their chemical structure: flavonols, flavones, flavanones, flavan-3-ols, and anthocyanidins. Within these, the 19 most abundant compounds were included in the database. All data were evaluated for quality using the modified Expert System developed by USDA scientists and Confidence Codes were assigned to every acceptable value. The original database contains acceptable values for flavonoid compounds for 224 selected foods. There are ample data on wines (red, white and berry wines), citrus fruits, onions and teas. The database contains values for 78 raw and processed fruits and juices, 58 different vegetables, and 28 herbs and edible leaves. Data for many foods came from 1 or 2 sources only. Most of the data had confidence codes B or C, indicating acceptable to limited quantity and quality of data. Review of the database identified the need for new analytical values. Subsequently, 59 fruits, nuts and vegetables were analyzed for flavonoid content as part of USDA’s National Food and Nutrient Analysis Program. These values are being used to update the Flavonoid Database.
Session 71, An update on antioxidants in fruits, vegetables and whole grains
|