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Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes

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Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes (English)

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Nasturtium officinale

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Levisticum officinale

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Rosmarinus officinalis

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Ulla Justesen

1

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Pia Knuthsen

series ordinal

2

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publication date

May 2001

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published in

Food Chemistry

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volume

73

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page(s)

245-250

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issue

2

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cites work

Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence

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External flavones in sweet basil, Ocimum basilicum, and related taxa

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Antiperoxidative components in Thymus vulgaris

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Intake of potentially anticarcinogenic flavonoids and their determinants in adults in The Netherlands

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Negative atmospheric pressure chemical ionisation low-energy collision activation mass spectrometry for the characterisation of flavonoids in extracts of fresh herbs

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Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection

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Specific Desmutagens (Antimutagens) in Oregano against a Dietary Carcinogen, Trp-P-2, Are Galangin and Quercetin

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Protein glycation inhibitors from thyme (Thymus vulgaris)

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Fruit and vegetables, and cardiovascular disease: a review.

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Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects

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Flavonoids in Rosmarinus officinalis leaves

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Luteolin: A Strong Antimutagen against Dietary Carcinogen, Trp-P-2, in Peppermint, Sage, and Thyme

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Flavonol glycosides of leaves and fruits of dill (Anethum graveolens L.). II. Phenolics of spices (author's transl)

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Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet

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Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich lower density lipoproteins and increase their oxidative resistance after ex vivo spiking in human plasma.

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10.1016/S0308-8146(01)00114-5

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(Q57380856)

Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes

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