| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540530 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠Flavonol, flavone and flavan-3-ol data of a green pie and some individual greens. ⺠Greens generally have a high flavonol and flavone and a low flavan-3-ol content. ⺠The highest content of each flavonoid class was found in 3 different greens. ⺠Consuming a mixture of greens, as in pies, ensures a broader range of flavonoids. ⺠Green pies contribute to the high daily flavonoid availability of the Greek diet.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Effie Vasilopoulou, Antonia Trichopoulou,