Tags

Type your tag names separated by a space and hit enter

Advanced separation methods of food anthocyanins, isoflavones and flavanols.
J Chromatogr A. 2009 Oct 23; 1216(43):7143-72.JC

Abstract

In recent years, increasing knowledge of the positive health effects of food polyphenols has prompted the need to develop new separation techniques for their extraction, fractionation and analysis. This article provides an updated and exhaustive review of the application of counter-current chromatography, high performance liquid chromatography, capillary electrophoresis, and their hyphenation with mass spectrometry to the study of food polyphenols. Flavonoids constitute the largest class of polyphenols, widely spread in the plant kingdom and common in human diet which has been the most widely studied with respect to their antioxidant and biological activities. The main subgroups are anthocyanins, catechins, isoflavones, flavonols and flavones. They are reported to exhibit antioxidant, anti-carcinogenic, anti-inflammatory, anti-atherogenic, anti-thrombotic, and immune modulating functions, among others. Since red fruit anthocyanins, soy isoflavones and flavanols from grapes and teas are currently the most used phenolic compounds for producing new nutraceuticals and functional foods, this review is focused on these three flavonoid groups.

Authors+Show Affiliations

Shirota Functional Foods SL, Reus, Spain. josep.valls@shirotafoods.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

19691963

Citation

Valls, Josep, et al. "Advanced Separation Methods of Food Anthocyanins, Isoflavones and Flavanols." Journal of Chromatography. A, vol. 1216, no. 43, 2009, pp. 7143-72.
Valls J, Millán S, Martí MP, et al. Advanced separation methods of food anthocyanins, isoflavones and flavanols. J Chromatogr A. 2009;1216(43):7143-72.
Valls, J., Millán, S., Martí, M. P., Borràs, E., & Arola, L. (2009). Advanced separation methods of food anthocyanins, isoflavones and flavanols. Journal of Chromatography. A, 1216(43), 7143-72. https://doi.org/10.1016/j.chroma.2009.07.030
Valls J, et al. Advanced Separation Methods of Food Anthocyanins, Isoflavones and Flavanols. J Chromatogr A. 2009 Oct 23;1216(43):7143-72. PubMed PMID: 19691963.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Advanced separation methods of food anthocyanins, isoflavones and flavanols. AU - Valls,Josep, AU - Millán,Silvia, AU - Martí,M Pilar, AU - Borràs,Eva, AU - Arola,Lluís, Y1 - 2009/07/21/ PY - 2009/04/25/received PY - 2009/06/15/revised PY - 2009/07/02/accepted PY - 2009/8/21/entrez PY - 2009/8/21/pubmed PY - 2010/1/16/medline SP - 7143 EP - 72 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1216 IS - 43 N2 - In recent years, increasing knowledge of the positive health effects of food polyphenols has prompted the need to develop new separation techniques for their extraction, fractionation and analysis. This article provides an updated and exhaustive review of the application of counter-current chromatography, high performance liquid chromatography, capillary electrophoresis, and their hyphenation with mass spectrometry to the study of food polyphenols. Flavonoids constitute the largest class of polyphenols, widely spread in the plant kingdom and common in human diet which has been the most widely studied with respect to their antioxidant and biological activities. The main subgroups are anthocyanins, catechins, isoflavones, flavonols and flavones. They are reported to exhibit antioxidant, anti-carcinogenic, anti-inflammatory, anti-atherogenic, anti-thrombotic, and immune modulating functions, among others. Since red fruit anthocyanins, soy isoflavones and flavanols from grapes and teas are currently the most used phenolic compounds for producing new nutraceuticals and functional foods, this review is focused on these three flavonoid groups. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/19691963/Advanced_separation_methods_of_food_anthocyanins_isoflavones_and_flavanols_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(09)01020-6 DB - PRIME DP - Unbound Medicine ER -