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Contents of anthocyanins and ellagitannins in selected foods consumed in Finland.
J Agric Food Chem. 2007 Feb 21; 55(4):1612-9.JA

Abstract

Numerous in vitro and in vivo studies have suggested that dietary anthocyanins and ellagitannins or ellagic acid might have beneficial health effects. Epidemiological evidence on the disease-preventing potential of these polyphenols is lacking, due to the absence of reliable data on their contents in foods. In this study was analyzed the content of anthocyanins and ellagitannins (as ellagic acid equivalents after acid hydrolysis) in foods consumed in Finland, including berries, fruits, vegetables, and processed products, using high-performance liquid chromatographic (HPLC) methods. Anthocyanins were detected in 41 of 54 selected food items. The total anthocyanin content varied in berries from 1 to 611 mg/100 g, in fruits from 2 to 66 mg/100 g, and in vegetables from 3 to 75 mg/100 g of fresh weight as the weight of the aglycone. Ellagitannins were screened in 33 food items, but were detected only in 5 species of berries, that is, in cloudberry, raspberry, rose hip, strawberry, and sea buckthorn, the content ranging from 1 to 330 mg/100 g. The results underscore the superiority of berries, especially dark blue or red berries, as excellent sources of anthocyanins and certain berries of the Rosaceae family as the major source of ellagitannins in the Finnish diet.

Authors+Show Affiliations

Food and Health Research Centre, Department of Clinical Nutrition, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland. Jani.Koponen@uku.fiNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17261015

Citation

Koponen, Jani M., et al. "Contents of Anthocyanins and Ellagitannins in Selected Foods Consumed in Finland." Journal of Agricultural and Food Chemistry, vol. 55, no. 4, 2007, pp. 1612-9.
Koponen JM, Happonen AM, Mattila PH, et al. Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. J Agric Food Chem. 2007;55(4):1612-9.
Koponen, J. M., Happonen, A. M., Mattila, P. H., & Törrönen, A. R. (2007). Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. Journal of Agricultural and Food Chemistry, 55(4), 1612-9.
Koponen JM, et al. Contents of Anthocyanins and Ellagitannins in Selected Foods Consumed in Finland. J Agric Food Chem. 2007 Feb 21;55(4):1612-9. PubMed PMID: 17261015.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. AU - Koponen,Jani M, AU - Happonen,Anu M, AU - Mattila,Pirjo H, AU - Törrönen,A Riitta, Y1 - 2007/01/30/ PY - 2007/1/31/pubmed PY - 2007/6/7/medline PY - 2007/1/31/entrez SP - 1612 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 4 N2 - Numerous in vitro and in vivo studies have suggested that dietary anthocyanins and ellagitannins or ellagic acid might have beneficial health effects. Epidemiological evidence on the disease-preventing potential of these polyphenols is lacking, due to the absence of reliable data on their contents in foods. In this study was analyzed the content of anthocyanins and ellagitannins (as ellagic acid equivalents after acid hydrolysis) in foods consumed in Finland, including berries, fruits, vegetables, and processed products, using high-performance liquid chromatographic (HPLC) methods. Anthocyanins were detected in 41 of 54 selected food items. The total anthocyanin content varied in berries from 1 to 611 mg/100 g, in fruits from 2 to 66 mg/100 g, and in vegetables from 3 to 75 mg/100 g of fresh weight as the weight of the aglycone. Ellagitannins were screened in 33 food items, but were detected only in 5 species of berries, that is, in cloudberry, raspberry, rose hip, strawberry, and sea buckthorn, the content ranging from 1 to 330 mg/100 g. The results underscore the superiority of berries, especially dark blue or red berries, as excellent sources of anthocyanins and certain berries of the Rosaceae family as the major source of ellagitannins in the Finnish diet. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17261015/Contents_of_anthocyanins_and_ellagitannins_in_selected_foods_consumed_in_Finland_ L2 - https://doi.org/10.1021/jf062897a DB - PRIME DP - Unbound Medicine ER -