Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

Ilja C.W. Arts; Betty van de Putte; P.C.H. Hollman

doi:10.1021/jf000025h

Abstract

Catechins, compounds that belong to the flavonoid class, are potentially beneficial to human health. To enable epidemiological evaluation of these compounds, data on their contents in foods are required. HPLC with UV and fluorescence detection was used to determine the levels of (+)-catechin, (-)-epicatechin, (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) in 24 types of fruits, 27 types of vegetables and legumes, some staple foods, and processed foods commonly consumed in The Netherlands. Most fruits, chocolate, and some legumes contained catechins. Levels varied to a large extent: from 4.5 mg/kg in kiwi fruit to 610 mg/kg in black chocolate. (+)-Catechin and (-)-epicatechin were the predominant catechins; GC, EGC, and ECg were detected in some foods, but none of the foods contained EGCg. The data reported here provide a base for the epidemiological evaluation of the effect of catechins on the risk for chronic diseases.

Keywords

Food scienceCatechinStaple foodChemistryPolyphenolGeographyAgriculture

Affiliated Institutions

National Institute for Public Health and the Environment NL

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Publication Info

Year: 2000
Type: article
Volume: 48
Issue: 5
Pages: 1746-1751
Citations: 460
Access: Closed

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APA Style

                            
                                    Ilja C.W. Arts, 
                                
                                    Betty van de Putte, 
                                
                                    P.C.H. Hollman
                                
                            (2000). 
                            Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods. 
                            Journal of Agricultural and Food Chemistry
                            , 48
                            (5)
                            , 1746-1751.
                            https://doi.org/10.1021/jf000025h

Identifiers

DOI: 10.1021/jf000025h