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. 2009 May;44(3):231-8.
doi: 10.3164/jcbn.08-231. Epub 2009 Apr 25.

Distribution and major sources of flavonoid intakes in the middle-aged Japanese women

Naoto Otaki  1 , Mitsuru Kimira, Shin-Ichi Katsumata, Mariko Uehara, Shaw Watanabe, Kazuharu Suzuki
Affiliations

Distribution and major sources of flavonoid intakes in the middle-aged Japanese women

Naoto Otaki et al. J Clin Biochem Nutr. 2009 May.

Abstract

We estimated the intake of individual flavonoids in a cross sectional study and clarified the major sources contributing to the flavonoid levels in the middle-aged Japanese women by a 24-h weighed dietary record study. The subjects included in the study were 516 free-living women. Each subject completed a 24-h weighed dietary record and received a health check-up. We used the Functional Food Factor database for estimating the intake of 5 major flavonoid intakes, i.e. flavan-3-ols, isoflavones, flavonols, flavanones and flavones. The mean intake of flavan-3-ols, isoflavones, flavonols, flavanones and flavones was 1277, 216, 58, 31 and 15 micromol/d, respectively. The richest source of flavan-3-ols was green tea. The 3 major food sources of isoflavone were the processed soy foods and those of flavonol were the onion, moroheiya (nalta jute) and Japanese radish leaves. Grapefruit and citrus fruit juices were the major sources of flavanones, and tsurumurasaki (malabar spinach), green pepper and grapefruit were the main sources of flavone. Furthermore, analysis of sub-samples from middle-aged Japanese women indicated that there may be an association between flavonoid intake and the levels of oxidized LDL, which might be related to the incidence of cardiovascular diseases.

Keywords: 24-hour weighed dietary record; cardiovascular diseases; flavonoids; functional food factor database; oxidized LDL.

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Figures

Fig. 1
Fig. 1
Energy adjusted antioxidant vitamins and quercetin intakes in the three groups. *Normal group vs The high oxidized group (p<0.05). #Normal group vs The low oxidized LDL group (p<0.05).
Fig. 2
Fig. 2
Correlation between oxidized LDL and energy-adjusted quercetin intake
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