Open Access, Peer-reviewed
pISSN 2288-3886
eISSN 2288-3959
    Korean J Nutr. 2012 Jun;45(3):283-292. Korean.
    Published online Jun 28, 2012.
    https://doi.org/10.4163/kjn.2012.45.3.283
    © 2012 The Korean Nutrition Society
    Original Article

    Development of flavonoid database for commonly consumed foods by Koreans

    Yoon Kyoung Yang,1 Ji Yeon Kim,2 and Oran Kwon1
      • 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea.
      • 2Department of Food Science and Technology, Seoul National University, Seoul 139-743, Korea.
    • To whom correspondence should be addressed. (Email: orank@ewha.ac.kr )
    Received March 23, 2012; Revised May 04, 2012; Accepted May 07, 2012.

    This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Flavonoids have been hypothesized to reduce the risk of chronic diseases, but the lack of a flavonoid database hampered epidemiological studies addressing this issue in Korea. In this study, we developed a flavonoid database, based on a systematic review. A total of 1549 food items containing flavonoids were selected using the Korean Nutrient Database. Among them, flavonoid contents for only 649 food items were evaluated with analytical values and the remaining 900 items were replaced with adaptations or calculations from similar items. The developed flavonoid database covered 93.2% of fruits and fruit juices, 76.1% of vegetables, 98.4% of legumes and legume products, and 85.0% of all plant foods overall (1,549 items) as reported by the 24-hr dietary recall method regarding the 2008 Korean National Health and Nutrition Examination Survey. We found that this flavonoid database, overall, included 95.6% of all mainly consumed plant foods by Koreans. This flavonoid database is expected to be useful in regards to the correlation study of flavonoid intake and chronic diseases.

    Keywords
    flavonoids; database; anthocyanidins; flavan-3-ols; flavones; flavonols; isoflavones

    Figures

    Fig. 1
    Overall flow of development of flavonoid database. 1) USDA flavonoid database 2) Japan functional food factor database 3) Korean RDA: Food functional composition table.

    Tables

    Table 1
    Flavonoid classes, sturuct

    Table 2
    Database sources of composition of flavonoids

    Table 3
    Worksheet for isoflavones in Doenjang (Soybean paste)

    Table 4
    Assessment of database coverage

    Table 5
    Key foods with appreciable amounts of flavonoids

    Table 6
    Food list with missing value among the mainly consumed plant foods

    Notes

    This project was supported by the Ministry of Knowledge & Economy (RITD program, Project No. 70004683), Korea Forest Service (Forest Science & Technology Projects, Project No. S111111L010120), and the Ministry of Education, Science and Technology (Brain Korea 21, Project No. 2006-0519-4-7).

    References

      1. Doll R. An overview of the epidemiological evidence linking diet and cancer. Proc Nutr Soc 1990;49(2):119–131.
      1. Perez-Vizcaino F, Duarte J. Flavonols and cardiovascular disease. Mol Aspects Med 2010;31(6):478–494.
      1. Knekt P, Kumpulainen J, Järvinen R, Rissanen H, Heliövaara M, Reunanen A, Hakulinen T, Aromaa A. Flavonoid intake and risk of chronic diseases. Am J Clin Nutr 2002;76(3):560–568.
      1. Kim JY, Kwon O. Culinary plants and their potential impact on metabolic overload. Ann NY Acad Sci 2011;1229:133–139.
      1. Holden JM, Bhagwat SA, Haytowitz DB, Gebhardt SE, Dwyer JT, Peterson J, Beecher GR, Eldridge AL, Balentine D. Development of a database of critically evaluated flavonoids data: application of USDA's data quality evaluation system. J Food Compost Anal 2005;18(8):829–844.
      1. Dwyer JT, Peterson JJ. Measuring flavonoid intake: need for advanced tools. Public Health Nutr 2002;5(6A):925–930.
      1. Hollman PC, Bijsman MN, van Gameren Y, Cnossen EP, de Vries JH, Katan MB. The sugar moiety is a major determinant of the absorption of dietary flavonoid glycosides in man. Free Radic Res 1999;31(6):569–573.
      1. Rice-Evans C, Spencer JP, Schroeter H, Rechner AR. Bioavailability of flavonoids and potential bioactive forms in vivo. Drug Metabol Drug Interact 2000;17(1-4):291–310.
      1. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res 1995;22(4):375–383.
      1. Formica JV, Regelson W. Review of the biology of Quercetin and related bioflavonoids. Food Chem Toxicol 1995;33(12):1061–1080.
      1. Rauha JP, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int J Food Microbiol 2000;56(1):3–12.
      1. Erdman JW Jr, Balentine D, Arab L, Beecher G, Dwyer JT, Folts J, Harnly J, Hollman P, Keen CL, Mazza G, Messina M, Scalbert A, Vita J, Williamson G, Burrowes J. Flavonoids and heart health: proceedings of the ILSI North America Flavonoids Workshop, May 31-June 1, 2005, Washington, DC. J Nutr 2007;137 3 Suppl 1:718S–737S.
      1. Chun OK, Chung SJ, Song WO. Estimated dietary flavonoid intake and major food sources of U.S. adults. J Nutr 2007;137(5):1244–1252.
      1. USDA database for the flavonoid content of selected foods, Release 2.1. U.S. Department of Agriculture, Agricultural Research Service. 2007 Jan [cited 2011 Aug 1].
        Available from: http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/Flav/Flav02-1.pdf.
      1. USDA database for the isoflavone content of selected foods, Release 2.0. U.S. Department of Agriculture, Agricultural Research Service. 2008 Sep [cited 2012 Feb 23].
        Available from: http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/isoflav/Isoflav_R2.pdf.
      1. Functional food factor. National Institute of Health and Nutrition in Japan. 2008 [cited 2011 Jun 1].
        Available from: http://www.nih.go.jp/.
      1. National Academy of Agricultural Science. Tables of food functional composition. 1st edition. Suwon: Rural Development Administration; 2009.
      1. National Rural Resources Development Institute. Food composition table. 7th edition. Suwon: Rural Development Administration; 2006.
      1. Mangels AR, Holden JM, Beecher GR, Forman MR, Lanza E. Carotenoid content of fruits and vegetables: an evaluation of analytic data. J Am Diet Assoc 1993;93(3):284–296.
      1. Ministry of Health and Welfare. Construction of a Database for Nutritive Components of foods. Seoul: 2000.
      1. Holden JM, Eldridge AL, Beecher GR, Buzzard M, Bhagwat S, Davis CS, Douglass LW, Gebhardt S, Haytowitz D, Schakel S. Carotenoid content of U.S. foods: an update of the database. J Food Compost Anal 1999;12(3):169–196.
      1. Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Barricarte A, Ardanaz E, Amiano P, Dorronsoro M, Larrañaga N, Martínez C, Sánchez MJ, Navarro C, Chirlaque MD, Tormo MJ, Quirós JR, González CA. Estimation of dietary sources and flavonoid intake in a Spanish adult population (EPIC-Spain). J Am Diet Assoc 2010;110(3):390–398.
      1. Sievert YA, Schakel SF, Buzzard IM. Maintenance of a nutrient database for clinical trials. Control Clin Trials 1989;10(4):416–425.
      1. Schakel SF, Sievert YA, Buzzard IM. Sources of data for developing and maintaining a nutrient database. J Am Diet Assoc 1988;88(10):1268–1271.
      1. Holden JM, Bhagwat SA, Patterson KY. Development of a multi-nutrient data quality evaluation system. J Food Compost Anal 2002;15(4):339–348.
      1. Hollman PC, de Vries JH, van Leeuwen SD, Mengelers MJ, Katan MB. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr 1995;62(6):1276–1282.
      1. Kim JS, Yoon S. Isoflavone contents and beta-glucosidase activities of soybeans, meju and doenjang. Korean J Food Sci Technol 1999;31(6):1405–1409.
      1. Jang CH, Park CS, Lim JK, Kim JH, Kwon DY, Kim YS, Shin DH, Kim JS. Metabolism of isoflavone derivatives during manufacturing of traditional meju and doenjang. Food Sci Biotechnol 2008;17(2):442–445.
      1. Moon BK, Jeon KS, Hwang IK. Isoflavone contents in some varieties of soybean and on processing conditions. Korean J Soc Food Sci 1996;12(4):527–534.
      1. Kim JS, Lee YS, Kim JS, Hahn Y. High performance liquid chromatographic analysis of isoflavones in soybean foods. Korean J Food Sci Technol 2000;32(1):25–30.
      1. Choi HB, Sohn HS. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J Food Sci Technol 1998;30(4):745–750.
    Cited by
    Crossref 15
    Google Scholar 
    MeSH Terms
    Anthocyanins
    Chronic Disease
    Fabaceae
    Flavones
    Flavonoids
    Flavonols
    Fruit
    Isoflavones
    Korea
    Nutrition Surveys
    Plants
    Statistics as Topic
    Vegetables
    Metrics
    Share
    Figures
    slide

    1 / 1

    Tables
    slide
    slide
    slide
    slide
    slide
    slide

    1 / 6

    PERMALINK