Antioxidant phenolics and flavonoids in common Indian foods.
Article
in English
| IMSEAR
| ID: sea-88425
ABSTRACT
To determine antioxidant phenolics and flavonoids in commonly consumed Indian foods we chemically analysed 85 food-stuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages. Total phenolics were measured biochemically and flavonoids were measured as a sum of quercetin, kaempferol, luteolin and pelargonidin. High flavonoid content (> 100 mg/100 gm) was present in tea, coffee, apple, guava, terminalia bark, fenugreek seeds, mustard seeds, cinnamon, red chili powder, cloves and turmeric. Medium levels (50-100 mg) were found in Indian gooseberry, omum, cumin, cardamom, betel leaf and brandy. Small but significant amounts were also present in food-items of large consumption such as kidney beans, soyabeans, grapes, ginger, coriander powder, bajra and brinjal.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Phenols
/
Flavonoids
/
Food Analysis
/
India
/
Antioxidants
Country/Region as subject:
Asia
Language:
English
Year:
1998
Type:
Article
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