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Review

Flavonols, flavones and flavanols nature,

occurrence and dietary burdenPeter CH Hollman1and Ilja CW Arts1,21State Institute for Quality Control of Agricultural Products (RIKILT), Bornsesteeg 45, NL-6708 PD Wageningen, The Netherlands2National Institute of Public Health and the Environment, PO Box 1, NL-3720 BA Bilthoven, The Netherlands

INTRODUCTION

(Received 29 October 1999; accepted 10 November 1999

Correspondence to: Peter CH Hollman, State Institute for Quality Control of Agricultural Products (RIKILT), Bornsesteeg 45, NL-6708 PD

Wageningen, The Netherlands

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OCCURRENCE

Total flavonols and flavones

Figure 1. Subclasses of flavonoids. Classification is based on variations in

the heterocyclic C-ring.

Figure 2.Structures of flavanols: (

)-catechin (I), (

)-epicatechin (II, R

H), ()-epigallocatechin (II, R OH), ()-epigallocatechin (II, R OH),

()-epicatechin-3-gallate (III, R H) and ()-epigallocatechin-3-gallate (III

R OH).

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Table 1.Content of flavonols and flavones

(mgkg1 fresh weight ormgl1) in foods

determined with HPLC methods after hydrolysis of

their glycosides. Only edible portions are

considered

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Flavonol and flavone glycosides

Table 2.Content of flavanols (mgkg1 fresh weight ormgl1) in foods determined with HPLC methods. Only edible portions are considered

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Flavanols

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Dietary intake of flavonols, flavones and flavanols

ABSORPTION, BIOAVAILABILITY AND

METABOLISM

Absorption and bioavailability of flavonols and

flavones

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Table 3.Pharmacokinetic parameters of flavonols and flavones in humans

* *

*

** **

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Table 4.Pharmacokinetic parameters of flavanols in humans

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Absorption and bioavailability of flavanols

Metabolism of flavonols, flavones and flavanols

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CONCLUSIONS

FUTURE RESEARCH REQUIREMENTS

REFERENCES

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