AGFD 3 |
| Extensive epidemiological data suggest that regular consumption of fruits and vegetables is strongly associated with reduced risk of developing chronic diseases, such as cardiovascular diseases and cancer. Phytochemicals have been suggested to be responsible for the health benefits of fruits and vegetables. Flavonoids, which are one of the main classes of phytochemicals widely existing in fruits, vegetables, and other plants, have a wide range of potential health benefits and play a very important role in human health. Flavonoids are most frequently found in nature as conjugates in glycosylated or esterified forms but can occur as aglycones, especially as a result of the effects of food processing. Therefore, it is important to quantify the total flavonoid content in fruits and vegetables, including glycosylated or esterified forms and aglycones. Understanding the bioavailability of flavonoids from foods is becoming increasingly important as well. This presentation will cover our current research on flavonoid analysis, bioavailability and bioactivity. Examples will be given to illustrate the effects of the structures on flavonoid bioavailability and bioactivity. |
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Characterization and Bioavailability of Flavonoid Glycosides
8:00 AM-12:10 PM, Sunday, August 19, 2007 BCEC -- 255, Oral
Division of Agricultural & Food Chemistry |