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] ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1