> Date: Thu, 9 Jan 2014 10:07:00 +0100
> From:
[log in to unmask]> Subject: Flavonoid retention factors
> To:
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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:
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