Dear all,
I am looking for information on flavonoid retention factors for
vegetables, fruits, and herbs in order to estimate the flavonoid content
(e.g. isoflavone or anthocyanidine content) after drying and juicing the
fresh/raw products.
Do you know a good literature source providing this information?
It seems that fruits contain more polyphenols after drying. Do you know
if that also applies to herbs?
I am very grateful for your help!
Best regards
Gesa Joslowski
University of Bonn
IEL - Nutritional Epidemiology
DONALD Study
Heinstück 11
44225 Dortmund
Phone: +49 231/7922 10 34
E-Mail: [log in to unmask]
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