Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices

Hertog, M.G.L.; Hollman, P.C.H.; Putte, B. van de

doi:10.1021/jf00032a015

Cited by 802 publications

(411 citation statements)

References 20 publications

(21 reference statements)

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“…In the remaining three studies, information on diet was obtained from an interview with a trained dietitian. Each study calculated the flavonol content of individual foods on the basis of composition analyses by Hertog et al (1992Hertog et al ( , 1993. Food composition tables were used to obtain nutrient values for all other food stuffs.…”

Section: Resultsmentioning

confidence: 99%

“…Firstly, the accuracy of self-reported measurements is uncertain and since flavonols are found concentrated in only a few foods, errors in the reporting of intakes of these foods may result in large errors in estimated flavonol intakes. In addition, all the studies based their calculations of flavonol intake based on the same composition analyses of Hertog et al (1992Hertog et al ( , 1993, which were based on Dutch-food composition data that may have introduced inaccuracies in the estimation of flavonol intakes in the cohorts from the US and from other European countries. Furthermore, as the flavonol content of many foods is unknown and the bioavailability of flavonols has been shown to vary widely between food (Hollman & Katan, 1999), this is likely to underestimate any association between flavonol intake and CHD risk.…”

Section: Discussionmentioning

confidence: 99%

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The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

2003

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Objective: To assess the association of dietary flavonol intake with the subsequent risk of coronary heart disease (CHD) mortality. Design: Meta-analysis of prospective cohort studies published before September 2001. Studies were identified by MEDLINE and EMBASE searches and by scanning relevant reference lists. The following information was extracted from published reports: size of cohort, mean age, mean duration of follow-up, number of fatal CHD events, mean flavonol intake, main sources of flavonol intake, degree of adjustment for potential confounders, and the relation of CHD mortality to dietary flavonol intake measured at baseline. Results: Seven prospective cohorts of men and women were identified including a total of 2087 fatal CHD events. Comparison of individuals in the top third with those in the bottom third of dietary flavonol intake yielded a combined risk ratio of 0.80 (95% CI 0.69-0.93) after adjustment for known CHD risk factors and other dietary components. Conclusion: This overview of prospective cohort studies indicates that high dietary intake of flavonols from a small number of fruits and vegetables, tea and red wine may be associated with a reduced risk from CHD mortality in free-living populations.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

2003

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“…They occur naturally in fruit and vegetables and are, therefore, an integral part of the human diet (Hertog et al, 1992(Hertog et al, , 1993a. A number of epidemiological studies have shown an inverse correlation between dietary¯avonoid intake and mortality from coronary heart disease (CHD) (Hertog et al, 1993b(Hertog et al, , 1995Knekt et al, 1996;Keli et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Absorption and antioxidant effects of quercetin from onions, in man

et al. 1999

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Objective: To investigate the in vivo effects of quercetin following the ingestion of fried onions. Design: Five healthy volunteers, three males and two females aged between 25 and 39 y, ingested 225 g of fried onions after an overnight fast and peripheral venous blood was collected 0, 2, 4, 24 and 48 h after consumption. Quercetin in the plasma, total antioxidant capacity and susceptibility of low density lipoproteins (LDL) to oxidation were measured. Results: Following the onion meal, quercetin levels increased from baseline values (28.4AE 1.9 ngaml) to peak after 2 h (248.4 AE 103.9 ngaml), decreasing to baseline again after 24 h (P b 0.05). This was accompanied by an increase in the total antioxidant activity of the plasma from baseline (1.70AE 0.04 mmolal trolox equivalents) to 1.75 AE 0.10 mmolal trolox equivalents after 2 h and 1.76AE 0.08 mmolal trolox equivalents after 4 h. There was no signi®cant change in the susceptibility of the plasma or the isolated LDL to oxidation over the 48 h period after consumption of the fried onions. In view of these negative ®ndings, we isolated LDL and other lipoproteins from plasma at each time point. Quercetin was not detected in either LDL or VLDL, but was present in the HDL fraction, although this fraction also contains other proteins including albumin. Conclusions: Quercetin can be absorbed in humans from dietary sources to high enough concentrations to increase the overall antioxidant activity of the plasma. Quercetin, however, has a strong af®nity for protein and provides no direct protective effect during LDL oxidation. Sponsorship: This work was funded by the Department of Agriculture for Northern Ireland.

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“…Flavonoids are polyphenolic compounds present ubiquitously in fruits, vegetables, and beverages such as tea and red wine (Hertog et al, 1992(Hertog et al, , 1993b. Flavonoids have been implicated to be protective against coronary heart disease ( Hertog et al, 1993a;Knekt et al, 1996), stroke (Keli et al, 1996), and cancer (Dorant et al, 1996;Knekt et al, 1997;Le Marchand et al, 2000).…”

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confidence: 99%

Oxidation of the Flavonoids Galangin and Kaempferide by Human Liver Microsomes and CYP1A1, CYP1A2, and CYP2C9

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Walle²

2002

Drug Metab Dispos

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This paper is available online at http://dmd.aspetjournals.org ABSTRACT:There is very limited information on cytochrome P450 (P450)-mediated oxidative metabolism of dietary flavonoids in humans. In this study, we used human liver microsomes and recombinant P450 isoforms to examine the metabolism of two flavonols, galangin and kaempferide, and one flavone, chrysin. Both galangin and kaempferide, but not chrysin, were oxidized by human liver microsomes to kaempferol, with K m values of 9.5 and 17.8 M, respectively. These oxidations were catalyzed mainly by CYP1A2 but also by CYP2C9. Consistent with these observations, the human liver microsomal metabolism of galangin and kaempferide were inhibited by the P450 inhibitors furafylline and sulfaphenazole. In addition, CYP1A1, although less efficient, was also able to oxidize the two flavonols. Thus, dietary flavonols are likely to undergo oxidative metabolism mainly in the liver but also extrahepatically.

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Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices

Cited by 802 publications

References 20 publications

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

Absorption and antioxidant effects of quercetin from onions, in man

Oxidation of the Flavonoids Galangin and Kaempferide by Human Liver Microsomes and CYP1A1, CYP1A2, and CYP2C9

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