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Wine Chemistry and Biochemistry || Flavanols, Flavonols and Dihydroflavonols

✍ Scribed by Moreno-Arribas, M. Victoria; Polo, M. Carmen

Book ID
120069287
Publisher
Springer New York
Year
2009
Weight
634 KB
Category
Article
ISBN
0387741186

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Total Β―avonol and Β―avone contents of foods have been determined with validated state-ofthe-art methods. Quercetin dominates, and Β―avonol levels found in vegetables and fruits are below 10 mg kg Γ€1 . However, high concentrations are found in onions (300 mg kg Γ€1 ), kale (450 mg kg Γ€1 ), broccoli (100