Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies

@article{Gasperotti2015OverallDP,
  title={Overall dietary polyphenol intake in a bowl of strawberries: The influence of Fragaria spp. in nutritional studies},
  author={Mattia Gasperotti and D. Masuero and F. Mattivi and U. Vrhovsek},
  journal={Journal of Functional Foods},
  year={2015},
  volume={18},
  pages={1057-1069}
}
  • Mattia Gasperotti, D. Masuero, +1 author U. Vrhovsek
  • Published 2015
  • Chemistry
  • Journal of Functional Foods
  • Strawberry (Fragaria × ananassa Duch.) is an important source of polyphenols in the human diet, and is considered a functional food. However, at the moment, it is not fully understood which compounds are involved. The aim was to present a comprehensive picture of the amount of polyphenols present in strawberry. A total of 56 individual compounds were identified and quantified with a triple-quadrupole mass spectrometer, their concentration ranging from 1 µg/100 g to 40 mg/100 g of fresh fruit… CONTINUE READING
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