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      Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

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          Abstract

          Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys.

          Database URL: http://www.phenol-explorer.eu

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          Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials.

          Lee Hooper, Paul A. Kroon, Eric Rimm … (2008)
          The beneficial effects of flavonoid consumption on cardiovascular risk are supported by mechanistic and epidemiologic evidence. We aimed to systematically review the effectiveness of different flavonoid subclasses and flavonoid-rich food sources on cardiovascular disease (CVD) and risk factors--ie, lipoproteins, blood pressure, and flow-mediated dilatation (FMD). Methods included a structured search strategy on MEDLINE, EMBASE, and Cochrane databases; formal inclusion or exclusion, data extraction, and validity assessment; and meta-analysis. One hundred thirty-three trials were included. No randomized controlled trial studied effects on CVD morbidity or mortality. Significant heterogeneity confirmed differential effects between flavonoid subclasses and foods. Chocolate increased FMD after acute (3.99%; 95% CI: 2.86, 5.12; 6 studies) and chronic (1.45%; 0.62, 2.28; 2 studies) intake and reduced systolic (-5.88 mm Hg; -9.55, -2.21; 5 studies) and diastolic (-3.30 mm Hg; -5.77, -0.83; 4 studies) blood pressure. Soy protein isolate (but not other soy products or components) significantly reduced diastolic blood pressure (-1.99 mm Hg; -2.86, -1.12; 9 studies) and LDL cholesterol (-0.19 mmol/L; -0.24, -0.14; 39 studies). Acute black tea consumption increased systolic (5.69 mm Hg; 1.52, 9.86; 4 studies) and diastolic (2.56 mm Hg; 1.03, 4.10; 4 studies) blood pressure. Green tea reduced LDL (-0.23 mmol/L; -0.34, -0.12; 4 studies). For many of the other flavonoids, there was insufficient evidence to draw conclusions about efficacy. To date, the effects of flavonoids from soy and cocoa have been the main focus of attention. Future studies should focus on other commonly consumed subclasses (eg, anthocyanins and flavanones), examine dose-response effects, and be of long enough duration to allow assessment of clinically relevant endpoints.
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            Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.

            Bořivoj Klejdus, Pavel Stratil, Vlastimil Kubán (2006)
            This research studies in detail the contents of phenolic compounds determined by the Folin-Ciocalteu reagent and the antioxidant activities determined by the TEAC (Trolox equivalent antioxidant capacity), DPPH (using diphenyl-p-picrylhydrazyl radical), and FRAP (ferric reducing antioxidant power) methods, and their correlations for used standards with these methods (catechine, gallic acid, caffeic acid, ferulic acid, Trolox, ascorbic acid, and ferrous sulfate) and extracts from several species of commonly consumed vegetables were studied in detail. The comparison of absolute values of absorption coefficients for used standards and for individual methods allows one to choose optimal common standards for methods to be compared. The procedures applied for the same sets of the extracts using identical calibration procedures and common standards allowed better comparison of the results obtained by the TEAC, DPPH, and FRAP methods. The values of content of phenolic substances and total antioxidant activity of the sets of samples correlate very well for all used methods. The very high values of antioxidant activity were found in intensely colored vegetables (red cabbage, red onion, etc.), and the values were very low in watery vegetables such as potato, marrow, and cucumber.
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              Dietary intake and major food sources of polyphenols in Finnish adults.

              Riitta Törrönen, Heli Reinivuo, W J Hellstrom … (2008)
              Phenolic acids, flavonoids, proanthocyanidins, and ellagitannins are polyphenols that may have beneficial effects on human health and provide protection against chronic diseases. To date, limited data exist on quantitative intake of polyphenols. The aims of this study were to estimate the quantitative intakes of polyphenols by using analyzed concentrations together with individual food consumption records and to determine major dietary sources. Analyzed concentrations of phenolic acids, anthocyanidins, and other flavonoids, proanthocyanidins, and ellagitannins (44 total polyphenol compounds) were entered into the national food composition database, Fineli. The absolute intakes of the polyphenols and the corresponding food sources were calculated on the basis of 48-h dietary recalls of 2007 Finnish adults. The mean total intake of polyphenols was 863 +/- 415 mg/d. Phenolic acids comprised the dominant group of polyphenols (75% of total intake) followed by proanthocyanidins (14%) and anthocyanidins and other flavonoids (10%). Due to their high consumption and high concentrations of phenolic acids, coffee and cereals were the main contributors to total polyphenol intake. Berries and berry products were the main source for anthocyanidins, ellagitannins, and proanthocyanidins, and fruits were the main source for flavonols, flavones, and flavanones. The results give additional support to the recommendations for a varied diet with fruits, berries, cereals, and vegetables.
              Article 0 comments Cited 99 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Database (Oxford)
                Journal ID (iso-abbrev): Database (Oxford)
                Journal ID (publisher-id): database
                Journal ID (hwp): databa
                Title: Database: The Journal of Biological Databases and Curation
                Publisher: Oxford University Press
                ISSN (Electronic): 1758-0463
                Publication date Collection: 2013
                Publication date (Electronic): 6 October 2013
                Publication date PMC-release: 6 October 2013
                Volume: 2013
                Electronic Location Identifier: bat070
                Affiliations
                1International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, 150 cours Albert Thomas, F-69372 Lyon Cedex 08, France, 2INRA, UMR1019, Unité Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France, 3Department of Biological Chemistry, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), 18-26 c/ Jordi Girona, 0834, Barcelona, Spain, 4Nutrition and Food Science Department, School of Pharmacy, Diagonal Campus, 27-31 Joan XXIII, 0828, University of Barcelona, Barcelona, Spain, 5CIBER: BC06/03 Fisiopatologia de la Obesidad y la Nutrición, CIBERobn. Instituto de Salud Carlos III, 4 c/ Sinesio Delgado, 28029 Madrid, Spain, 6In Siliflo Inc, ABT6V1Y2, Edmonton, Canada and 7Departments of Computing Science and Biological Sciences, University of Alberta, Edmonton AB T6G 2E8, Canada
                Author notes
                *Corresponding author: Tel: +33 04 72 73 80 95; Email: scalberta@ 123456iarc.fr

                Present address: Augustin Scalbert, International Agency for Research on Cancer (IARC), Lyon, France.

                Citation details: Rothwell,J.A., Perez-Jimenez, J., Neveu,V., et al. Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. (2013) Vol. 2013: article ID bat070; doi:10.1093/database/bat070.

                Article
                Publisher ID: bat070
                DOI: 10.1093/database/bat070
                PMC ID: 3792339
                PubMed ID: 24103452
                SO-VID: a8652d77-8c96-4d31-a9df-d4acaa63ab5a
                Copyright © © The Author(s) 2013. Published by Oxford University Press.
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/3.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 13 June 2013
                Date revision received : 9 September 2013
                Date accepted : 17 September 2013
                Page count
                Pages: 8
                Categories
                Subject: Database Update

                ScienceOpen disciplines: Bioinformatics & Computational biology
                Data availability:
                ScienceOpen disciplines: Bioinformatics & Computational biology

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