Berries Flavonoids

Del Rio D, Borges G, Crozier A. Berry flavonoids and phenolics bioavailability and evidence of protective effects. Br J Nutr. 2010 104 (Suppl3) S67-S90. 

Milbury PE, Kalt W (2010) Xenobiotic metabolism and berry flavonoid transport across the blood-brain barrier. J Agric Food Chem 58(7) 3950-3956. doi 10.1021/jf903529m... 

Sample Anthocyanin content (mg/100 g berry) Flavonoid content (mg/100 g berry)... 

Sytsma, K. J., Smith, J. F. and Berry, P. E. 1991. The use of chloroplast DNA to assess biogeography and evolution of morphology, breeding systems, and flavonoids in Fuchsia sect. Skin-nera (Onagraceae). Syst. Bot. 16 257-269. 

Flavonoids are a complex group of polyphenolic compounds with a basic C6-C3-C6 structure that can be divided in different groups flavonols, flavones, flavanols (or flavan-3-ols), flavanones, anthocyanidins, and isoflavones. More than 6,000 flavonoids are known the most widespread are flavonols, such as quercetin flavones, such as lu-teolin and flavanols (flavan-3-ols), such as catechin. Anthocyanidins are also bioactive flavonoids they are water-soluble vegetable pigments found especially in berries and other red-blue fruits and vegetables. 

Anthocyanins are ubiquitous in the plant kingdom. They are responsible for many of the orange, red, blue, violet, and magenta colors. They have been the object of intensive research from a taxonomic point of view and this has resulted in about 275 known structures and about 5,000 of the chemically closely related flavonoid compounds. Their use as colorants dates back to antiquity since the Romans used highly colored berries to augment the color of wine. 

Several dietary flavonoid intake studies have now been completed using the Dutch composition data often with additional estimates of flavonoid content of local food preferences such as berries (Table 4.14). Comparison of these intake studies indicates that quercetin is consistently the main contributor to flavonol and flavone intake. In the Netherlands, for example, quercetin accounts for 70% of the 23 mg/day total flavonol and flavone intake followed by kaempferol (17%), myricetin (6%), luteolin (4%), and apigenin (3%). ... 

Torronen, R. et al., Flavonoids and phenolic acids in selected berries. Cancer Lett., 114, 191, 1997. Arts, I.C.W., van de Putte, B., and Hollman, P.C.H., Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk, J. Agric. Food Chem., 48, 1752, 2000. 

The active constituents in saw palmetto berries are not well defined. Phytosterols (eg, B-sitosterol), aliphatic alcohols, polyprenic compounds, and flavonoids are all present. Marketed preparations are dried lipophilic extracts that are generally standardized to contain 85-95% fatty acids and sterols. 

Braidot E, Petrussa E, Bertolini A, Peresson C, Ermacora P, Loi N, Terdoslavich M, Passamonti S, Macri F, Vianello A. 2008. Evidence for a putative flavonoid translocator similar to mammalian bilitranslocase in grape berries (Vitis vinifera L.) during ripening. Planta 228 203-213. 

Iandolino A. 2004. Abiotic stress effects on the grapevine (Yitis vinifera L.) canopy s carbon balance and metabolic profile of flavonoids in berries. PhD Thesis. University of California, Davis, California. 

Several TLC methods have been widely used to quantitatively estimate the flavonoids for quality control purposes rather than to detect adulteration. The potential exists, however, for testing authenticity. Naringin is an important compound in grapefruit juice, since it is largely responsible for the bitter character of the juice. Fisher et al. (121) developed a TLC procedure for naringin estimation. This was later modified by Tatum and Berry (122). Swift (123) developed a TLC-spectrophotometric assay for the neutral methoxylated flavones in orange peel. The method was subsequently expanded to the determination of these compounds in orange juice (124). 

Berry fruits have been shown to contain high levels of antioxidant compounds such as carotenoids, vitamins, phenols, flavonoids, dietary glutathione, and endogenous metabolites. 

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