Abstract
Dietary flavonoids and hydroxycinnamates are effective antioxidants that may affect health and are also important for food preservation. Of the flavonoids, quercetin is a common representative and is found in many plant foods, especially onions, apples, tea, and broccoli. Quercetin is glycosylated in most plants, and the position and the nature of substitution of the sugar are species specific. Catechins are a well-studied group of flavonoids found at high levels in tea. Hydroxycinnamates are also found at exceptionally high levels in many foods including coffee and cereal brans and include ferulic, sinapic, p-coumaric, and caffeic acids. These compounds are commonly ester-linked to sugars or organic acids. This chapter reviews the action of flavonoids and hydroxycinnamates in two antioxidant assays: direct scavenging of the ABTS radical in the aqueous phase1 and inhibition of iron/ascorbate-induced lipid peroxidation of phosphatidylcholine liposomes.2
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© 1999 Kluwer Academic / Plenum Publishers, New York
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Williamson, G., Plumb, G.W., Garcia-Conesa, M.T. (1999). Glycosylation, Esterification, and Polymerization of Flavonoids and Hydroxycinnamates: Effects on Antioxidant Properties. In: Gross, G.G., Hemingway, R.W., Yoshida, T., Branham, S.J. (eds) Plant Polyphenols 2. Basic Life Sciences, vol 66. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4139-4_26
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DOI: https://doi.org/10.1007/978-1-4615-4139-4_26
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