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Subject:
From:
Gesa Joslowski <[log in to unmask]>
Reply To:
Gesa Joslowski <[log in to unmask]>
Date:
Thu, 9 Jan 2014 10:07:00 +0100
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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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