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Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries

2015; Elsevier BV; Volume: 74; Linguagem: Inglês

10.1016/j.foodres.2015.05.007

1873-7145

Jara Pérez‐Jiménez, Fulgêncio Saura-Calixto,

Tea Polyphenols and Effects

Macromolecular antioxidants or non-extractable polyphenols are an emerging and ignored fraction of dietary antioxidants that present differential structural and physiological features as compared with the well-known extractable polyphenols. In this study, the macromolecular antioxidant content and profile were determined by the first time for the 24 most consumed fruit and vegetables in four European countries (France, Germany, The Netherlands and Spain). Results showed that macromolecular antioxidants, made up of hydolysable polyphenols and polymeric proanthocyanidins, are major contributors (mean value 57%) to the total polyphenol content of fruit and vegetables. Macromolecular antioxidant intake from fruit and vegetable determined in the four countries selected was about 200mg. Spain had the highest daily per capita macromolecular antioxidant intake from fruit, while The Netherlands had the highest intake derived from vegetables. Future studies of plant food macromolecular antioxidant analysis and of dietary intakes in different populations are needed to elucidate the contribution of these macromolecular antioxidants to the health effects associated with fruit and vegetable consumption, and with dietary antioxidant intake.