Dietary flavonols: chemistry, food content, and metabolism.

By S. Aherne, N. O'Brien. Nutrition (Burbank, Los Angeles County, Calif.), 2002

787 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Food microstructure affects the bioavailability of several nutrients. (2007, background): “In their review, Aherne and O’Brien (2002) concluded that flavonol content in processed foods (canned, glass jars, frozen) from onion, kale, apple, bean, and so on can be significantly lower (approximately 50”
Apigenin: A Promising Molecule for Cancer Prevention (2010, neutral): “in 17 different diets was estimated (16).”
Flavonoids in Food and Their Health Benefits (2004, background): “Flavanones, flavones, isoflavonoids, flavans (flavanols), anthocyanins, and flavonols are particularly common in the diet [3, 14, 15], as listed in Table 1.”
Nutrient Management in Aquaponics: Comparison of Three Approaches for Cultivating Lettuce, Mint and Mushroom Herb (2018, background): “Polyphenol compounds, such as flavonols, are derived from secondary metabolism in plants [43]; their anti-oxidant activity makes these compounds important for human health [44–46].”
Natural antioxidants and antioxidant capacity of Brassica vegetables : A review (2007, background): “In addition, other phenolic compounds such as benzoic acid or cinnamic acid derivatives have been identified in fruits and vegetables (Aherne & O’Brien, 2002; Robards, Prenzler, Tucker, Swatsitang, & Glover, 1999).”