Category:FL
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| <small>catechin, epicatechin, theaflavin, teharubigin</small> | | <small>catechin, epicatechin, theaflavin, teharubigin</small> | ||
|- | |- | ||
− | | | + | | broccoli ブロッコリ |
− | |align=center| | + | |align=center| ★ || || |
− | |align=center| | + | | celery セロリ || |
+ | |align=center| ★★ || | ||
|- | |- | ||
− | | fava そら豆 || || || | + | | fava そら豆 || || |
+ | |align=center| ★★ | ||
|- | |- | ||
− | | | + | | hot pepper とうがらし || |
+ | |align=center| ★★ || | ||
|- | |- | ||
− | | parsley パセリ || || ★ || | + | | onion たまねぎ |
− | + | |align=center| ★★(★) || || | |
+ | |- | ||
+ | | parsley パセリ || | ||
+ | |align=center| ★★★ || | ||
+ | |- | ||
+ | | peppermint ペパーミント || | ||
+ | |align=center| ★★ || | ||
+ | |- | ||
+ | | spinach ほうれん草 || | ||
+ | |align=center| ★ || | ||
+ | |- | ||
+ | | thyme タイム || | ||
+ | |align=center| ★★★ || | ||
+ | |- | ||
+ | | watercress クレソン || | ||
+ | |align=center| ★ || | ||
+ | |- | ||
+ | | dill, fennel ディル、フェンネル || | ||
+ | |align=center| ★★★ || | ||
|} | |} | ||
</center> | </center> | ||
+ | ★ 5 to <10 mg/100 g; ★★ 10 to <50 mg/100 g; ★★★ 50< mg/100 g<br> | ||
+ | {| style="background-color:transparent;width:100%;border-style:none;border-collapse:collapase" | ||
+ | |- | ||
+ | | style="width:50%;vertical-align:top;padding-right:0.2em" | | ||
+ | <p> | ||
+ | The following vegetables have flavonoid contents less than 5 mg/100 g:<br> | ||
+ | beets, kidney beans, snap beans, cabbage, carrots, cauliflower, cucumber, endive, gourd, keek, lettuce, green peas, sweet peppers, potatoes, radishes, tomatoes, oregano, perrilla, rosemary | ||
+ | </p> | ||
+ | | style="width:50%;vertical-align:top;padding-left:0.2em" | | ||
+ | <p> | ||
+ | </p> | ||
+ | |} |
Revision as of 13:22, 9 April 2008
Contents |
FL: Flavonoid フラボノイド
The word "flavonoid" comes from its Latin origin flavus (yellow) with oid, meaning yellow-ish. It is probably due to its function as (yellow) flower pigments. Chemically speaking, it is a class of plant secondary metabolites that have two benzene rings (each called A-ring and B-ring) connected by a chain of three carbons (Figure 1). The carbon chain, corresponding to the numbers 2,3,4 in Figure 1, is linked to a hydroxyl group in the A-ring to form the C-ring. The class of flavonoids are usually determined by the modification pattern of the C-ring (Table 1). Flavonoid is utilized in many industrial processes from pigments to food additives. Often heard names include anthocyanin, catechin, flavan (tea), and isoflavone. |
フラボノイドの語源は、ラテン語のflavus (黄色)に「~のような」という意味のoidをつけたものです。黄色を含む花の色素がフラボノイドだからかもしれません。 化学的な定義でフラボノイドとは、ベンゼン環2個(それぞれA環B環と呼ばれる)を3つの炭素(C)で結合した、植物の代謝産物の総称です(Figure 1)。 Figure 1において2,3,4と番号付けされた炭素鎖はA環の水酸基と結合してC環を構成します。フラボノイドのカテゴリーはたいていC環の修飾パターンで決まります(Table 1)。
フラボノイドの用途は色素から食品添加物まで多様です。よく耳にするものでは、アントシアニン、カテキン、フラバン(茶)、イソフラボンなど、全てフラボノイドです。 |
Biosynthesis 生合成
Flavonoid is synthesized through the phenylpropanoid-acetate pathway in all higher plants. It is responsible for many biological activities including pigments, anti-oxidative or anti-allergic agents, and signaling elements in nodule formation. Some of them are quite familiar in our daily life. |
一般にポリフェノール類は
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Database statistics データベース統計
This database collects original references that report identification of flavonoid in various plant species. The database consists of three major namespaces: (flavonoid) compounds, plant species, and references. Currently, 6961 flavonoid structures, 0 plant species, and 0 references describing 19865 are registered. |
このデータベースは、様々な植物種で同定されたフラボノイドを報告した文献を集めたものです。 データベースは物質、植物種、文献という3つの名前空間で構成されます。 現在 6961 フラボノイド構造, 0 植物種、そして 0 文献に基づく 19865 物質:生物種の対応関係が登録されています。 |
Flavonoid content in food 食品中の量
Category | Flavonol | Flavone | Flavan | Flavanone | |||
---|---|---|---|---|---|---|---|
Names | quercetin, kampferol, myricetin, isorhamnetin | apigenin, luteolin | catechin, epicatechin, theaflavin, teharubigin | ||||
broccoli ブロッコリ | ★ | celery セロリ | ★★ | ||||
fava そら豆 | ★★ | ||||||
hot pepper とうがらし | ★★ | ||||||
onion たまねぎ | ★★(★) | ||||||
parsley パセリ | ★★★ | ||||||
peppermint ペパーミント | ★★ | ||||||
spinach ほうれん草 | ★ | ||||||
thyme タイム | ★★★ | ||||||
watercress クレソン | ★ | ||||||
dill, fennel ディル、フェンネル | ★★★ |
★ 5 to <10 mg/100 g; ★★ 10 to <50 mg/100 g; ★★★ 50< mg/100 g
The following vegetables have flavonoid contents less than 5 mg/100 g: |
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Subcategories
This category has the following 10 subcategories, out of 10 total.