Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/175250
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dc.contributor.authorEscobar‐Cévoli, Romina-
dc.contributor.authorCastro‐Espín, Carlota-
dc.contributor.authorBéraud, Virginie-
dc.contributor.authorBuckland, Genevieve-
dc.contributor.authorZamora-Ros, Raul-
dc.date.accessioned2021-03-17T13:01:33Z-
dc.date.available2021-03-17T13:01:33Z-
dc.date.issued2017-08-23-
dc.identifier.urihttp://hdl.handle.net/2445/175250-
dc.description.abstractDietary patterns and food availability differ greatly between regions and countries around the world. As a result, there is a large variability in the intake of total flavonoids and flavonoid subclasses, and subsequently in their major food sources. However, we need to be aware of certain methodological issues when we compare studies on flavonoid intake. In order to evaluate the intake of flavonoids, the different potential dietary assessment methodologies (dietary questionnaires and biomarkers) will be presented. Advantages and limitations of using of the two main food composition databases on flavonoids (US Department of Agriculture and Phenol-Explorer databases) will be discussed. The intake of total flavonoid and flavonoid subclasses in the various studies around the world will be comprehensively reviewed. The major food sources of flavonoids by region/country will be described. The main determinants of the intake of flavonoids will be explained as well. Calculating the intake of flavonoids is the first step before estimating their potential protective effects against chronic diseases and is an essential step for developing future dietary guidelines on flavonoids.ca
dc.format.extent21 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoengca
dc.publisherIntechOpenca
dc.relation.isformatofReprodució del document publicat a: http://doi.org/10.5772/67655-
dc.relation.ispartofChapter 17 in: Justino, Gonçalo. 20xx. Flavonoids: From Biosynthesis to Human Health. IntechOpen. ISBN: 978-953-51-4697-1. DOI: 10.5772/65575. pp: 371-391-
dc.relation.urihttp://doi.org/10.5772/67655-
dc.rightscc by (c) Escobar‐Cévoli, Romina et al., 2017-
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subject.classificationFlavonoidescat
dc.subject.classificationAlimentscat
dc.subject.classificationNutrició-
dc.subject.otherFlavonoidseng
dc.subject.otherFoodeng
dc.subject.otherNutrition-
dc.titleAn Overview of Global Flavonoid Intake and its Food Sourcesca
dc.typeinfo:eu-repo/semantics/bookPartca
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.identifier.idgrec303067-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca
Appears in Collections:Llibres / Capítols de llibre (Nutrició, Ciències de l'Alimentació i Gastronomia)

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