Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the mediterranean diet

Auteur(s) :
Trichopoulou A., Vasilopoulou E., Kromhout D., Chamalides C., Foufa E., Hollman PCH., Kaloudis T., Miskaki P., Petrochilou I., Poulima E., Stafilakis K., Theophilou D.
Date :
Août, 2000
Source(s) :
Food chemistry. #70:3 p319-323
Adresse :
"TRICHOPOULOU A,UNIV ATHENS,SCH MED DEPT HYG & EPIDEMIOL;MIKRAS ASIAS 75;ATHENS 11527, GREECE.antonia@nut.uoa.gr"

Sommaire de l'article

The traditional Greek diet is dominated by the high consumption of olive oil, fruit and vegetables. Antioxidants represent a common element in these foods and may be important mediators of the beneficial effect of this diet. Wild edible greens are frequently consumed throughout Greece. Seven edible wild greens and traditional Cretan green pies were analyzed for their nutritional composition and flavonoid content, in particular flavonols and flavones. A high nutritional value and a low energy value characterize the wild greens. These wild greens have a very high flavonol content when compared with regular fresh vegetables,fruits and beverages commonly consumed in Europe. Rumex obtusifolius was found to contain twice the amount of quercetin contained in onions. Two pieces of Cretan green pie (100 g) contain approximately 12 times more quercetin than one glass of red wine (100 ml) and three times more quercetin than a cup of black tea (200 ml). Wild greens potentially are a very rich source of antioxidant flavonols and flavones in the Greek diet.

Source : Pubmed
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