Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

作者: J. A. Rothwell , J. Perez-Jimenez , V. Neveu , A. Medina-Remon , N. M'Hiri

DOI: 10.1093/DATABASE/BAT070

关键词: Type ii diabetesPhenol-ExplorerFood handlingFood processingIn vivo metabolismDatabases as TopicPolyphenolDatabaseBiology

摘要: … -Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in … The result is the first database on the effects of food processing on polyphenol content and, …

参考文章(21)
Marja-Leena Ovaskainen, Riitta Törrönen, Jani M. Koponen, Harri Sinkko, Jarkko Hellström, Heli Reinivuo, Pirjo Mattila, Dietary Intake and Major Food Sources of Polyphenols in Finnish Adults Journal of Nutrition. ,vol. 138, pp. 562- 566 ,(2008) , 10.1093/JN/138.3.562
Ryszard Amarowicz, Reinhold Carle, Gerhard Dongowski, Alessandra Durazzo, Rudolf Galensa, Dietmar Kammerer, Guiseppe Maiani, Mariusz K. Piskula, Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods Molecular Nutrition & Food Research. ,vol. 53, pp. S151- S183 ,(2009) , 10.1002/MNFR.200700486
A. Bognár, J. Piekarski, Guidelines for Recipe Information and Calculation of Nutrient Composition of Prepared Foods (Dishes) Journal of Food Composition and Analysis. ,vol. 13, pp. 391- 410 ,(2000) , 10.1006/JFCA.2000.0922
Jara Pérez-Jiménez, Vanessa Neveu, Femke Vos, Augustin Scalbert, Systematic Analysis of the Content of 502 Polyphenols in 452 Foods and Beverages: An Application of the Phenol-Explorer Database Journal of Agricultural and Food Chemistry. ,vol. 58, pp. 4959- 4969 ,(2010) , 10.1021/JF100128B
Pavel Stratil, Bořivoj Klejdus, Vlastimil Kubáň, Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry. ,vol. 54, pp. 607- 616 ,(2006) , 10.1021/JF052334J
Cristiana Miglio, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano, Nicoletta Pellegrini, Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables Journal of Agricultural and Food Chemistry. ,vol. 56, pp. 139- 147 ,(2008) , 10.1021/JF072304B
David S. Wishart, Timothy Jewison, An Chi Guo, Michael Wilson, Craig Knox, Yifeng Liu, Yannick Djoumbou, Rupasri Mandal, Farid Aziat, Edison Dong, Souhaila Bouatra, Igor Sinelnikov, David Arndt, Jianguo Xia, Philip Liu, Faizath Yallou, Trent Bjorndahl, Rolando Perez-Pineiro, Roman Eisner, Felicity Allen, Vanessa Neveu, Russ Greiner, Augustin Scalbert, HMDB 3.0—The Human Metabolome Database in 2013 Nucleic Acids Research. ,vol. 41, pp. 801- 807 ,(2012) , 10.1093/NAR/GKS1065
C García‐Viguera, P Zafrilla, F Romero, P Abellán, F Artés, FA Tomás‐Barberán, Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature Journal of Food Science. ,vol. 64, pp. 243- 247 ,(1999) , 10.1111/J.1365-2621.1999.TB15874.X
Jungmin Lee, Robert W Durst, Ronald E Wrolstad, T Eisele, M M Giusti, J Hach�, H Hofsommer, S Koswig, D A Krueger, S Kupina;, S K Martin, B K Martinsen, T C Miller, F Paquette, A Ryabkova, G Skrede, U Trenn, J D Wightman, , Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International. ,vol. 88, pp. 1269- 1278 ,(2005) , 10.1093/JAOAC/88.5.1269
Lenore Arab, Weiqing Liu, David Elashoff, Green and Black Tea Consumption and Risk of Stroke A Meta-Analysis Stroke. ,vol. 40, pp. 1786- 1792 ,(2009) , 10.1161/STROKEAHA.108.538470