Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya: antioxidant and type II diabetes-related functional properties

References

• Aherne SA, ÓBrien NM. 2002. Dietary flavonols: Chemistry, food content, and metabolism. Nutr. 18:75–81.
   PubMed Web of Science ®Google Scholar
• Andarwulan N, Batari R, Sandrasari DA, Bolling B, Wijaya H. 2010. Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chem. 121:1231–1235.
   PubMed Web of Science ®Google Scholar
• Art ICW, Hollman PCH. 2005. Polyphenols and disease risk in epidemiological studies. Am J Clin Nutr. 81:317S–325S.
   Web of Science ®Google Scholar
• Bwibo NO, Neumann CG. 2003. Animal source foods to improve micronutrient nutrition and human function in developing countries. J Nutr. 133:3936S–3940S.
   PubMedGoogle Scholar
• Chethan S, Sreerama YN, Malleshi NG. 2008. Mode of inhibition of finger millet malt amylases by the millet phenolics. Food Chem. 111:187–191.
   Web of Science ®Google Scholar
• Cieślik E, Gręda A, Adamus W. 2006. Contents of polyphenols in fruits and vegetables. Food Chem. 94:135–142.
   Web of Science ®Google Scholar
• FAO/WHO. 2004. Fruit and vegetables for health. Report of a joint United Nations Food and Agriculture Organization/World Health Organization Workshop, 1–3 September 2004, Kobe, Japan [Online]. Available at: http://www.who.int/dietphysicalactivity/fruit/en/index1.html Accessed on 25 May 2010.
   Google Scholar
• Fresco P, Borges F, Diniz C, Marques MPM. 2006. New insights on the anticancer properties of dietary polyphenols. Med Res Rev. 26:747–766.
   PubMed Web of Science ®Google Scholar
• Gorinstein S, Vargas OJ, Jaramillo NO, Salas IA, Ayala AL, Arancibia AP, Toledo F, Katrich E, Trakhtenberg S. 2007. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. Eur Food Res Technol. 225:321–328.
   Web of Science ®Google Scholar
• Granito M, Paolini M, Pérez S. 2007. Polyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed. Food Sci Technol. 41:994–999.
   Web of Science ®Google Scholar
• Huang Y, Chang Y, Shao Y. 2006. Effects of genotype and treatment on the antioxidant of sweet potatoes in Taiwan. Food Chem. 98:529–538.
   Web of Science ®Google Scholar
• Iqbal S, Bhanger MI. 2006. Effect of season and production location on antioxidant activity of Moringa oleífera leaves grown in Pakistan. J Food Comp Anal. 19:544–551.
   Web of Science ®Google Scholar
• Jia Z, Mengcheng T, Wu J. 1999. The determination of flavonoids contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64:555–559.
   Web of Science ®Google Scholar
• Kaur C, Kapoor HC. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int J Food Sci Technol. 37:153–161.
   Web of Science ®Google Scholar
• Kaushik G, Satya S, Khandelwal RK, Naik SN. 2010. Commonly consumed Indian plant food materials in the management of diabetes mellitus. Diabetes & metabolic syndrome. Clin Res Rev. 4:21–40.
   Google Scholar
• Knekt P, Kumpulainen J, Jarvinen R. 2002. Flavonoid intake and risk of chronic diseases. Am J Clin Nutr. 76:560–568.
   PubMed Web of Science ®Google Scholar
• Kwon Y, Apostolidis E, Kim Y, Shetty K. 2007. Health benefits of traditional corn, beans, and pumpkin: In vitro studies for hyperglycemia and hypertension management. J Med Food. 10:266–275.
   PubMed Web of Science ®Google Scholar
• Li YQ, Zhou FC, Gao F, Bian JS, Shan F. 2009. Comparative evaluation of quercetin, isoquercetin and rutin as inhibitors of α-glucosidase. J Agric Food Chem. 57:11463–11468.
   PubMed Web of Science ®Google Scholar
• Marchione TJ. 2002. History of food and nutrition in emergency relief. Foods provided through U.S. Government Emergency Food Aid Programmes: Policies and customs governing their formulation, selection and distribution. J Nutr. 132:2104S–2111S.
   Web of Science ®Google Scholar
• Matsui T, Ueda T, Oki T, Sugita K, Terahara N, Matsumoto K. 2001. α-Glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity. J Agric Food Chem. 49:1948–1951.
   PubMed Web of Science ®Google Scholar
• Miean KH, Mohamed S. 2001. Flavonoid (myricetin, quercetin, kaemferol, luteolin, and apigenin) content of edible tropical plants. J Agric Food Chem. 49:3106–3112.
   PubMed Web of Science ®Google Scholar
• Müller O, Krawinkel M. 2005. Malnutrition and health in developing countries. Can Med Assoc J. 173:279–286.
   PubMed Web of Science ®Google Scholar
• Pulido R, Bravo L, Saura-Calixto F. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 48:3396–3402.
   PubMed Web of Science ®Google Scholar
• Randhir R, Kwon Y, Shetty K. 2008. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedling. Innov Food Sci Emerg Technol. 9:355–364.
   Web of Science ®Google Scholar
• Randhir R, Shetty K. 2007. Mung beans processed by solid state bioconversion improve phenolic content and functionality relevant for diabetes and ulcer management. Innov Food Sci Emerg Technol. 8:197–204.
   Web of Science ®Google Scholar
• Ranilla LG, Maria IG, Lajolo FM. 2009. Effects of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem. 57 13: 5734–5742.
   PubMed Web of Science ®Google Scholar
• Razali N, Razab R, Junit SM, Aziz AA. 2008. Radical scavenging and reducing properties of extracts of cashew shoots (Anacardium occidentale). Food Chem. 111:38–44.
   Web of Science ®Google Scholar
• Ren W, Qiao Z, Wang H, Zhu L, Zhang L. 2003. Flavonoids: Promising anticancer agents. Med Res Rev. 3:519–534.
   Google Scholar
• Sanchez-Moreno C, Larrauri JA, Saura-Calixto FA. 1998. A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric. 76:270–276.
   Web of Science ®Google Scholar
• Santos-Buelga C, Pascual-Teresa S, Rivas-Gonzalo JC. 2000. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. J Agric Food Chem. 48:5331–5337.
   PubMed Web of Science ®Google Scholar
• Shobana S, Sreerama NG, Malleshi NG. 2009. Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α glucosidase and pancreatic amylase. Food Chem. 115:1268–1273.
   Web of Science ®Google Scholar
• Tapiero H, Tew KD, Ba GN, Mathe G. 2002. Polyphenols: Do they play a role in the prevention of human pathologies?. Biomed Pharmacother. 56:200–207.
   PubMed Web of Science ®Google Scholar
• USDA. 2009. United States Department of Agriculture database for the flavonoid content of selected foods, [Online]. Available at: http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/Flav/Flav02-1.pdf Accessed on 22 May 2010.
   Google Scholar
• Vita JA. 2005. Polyphenols and cardiovascular disease: Effects on endothelial and platelet function. Am J Clin Nutr. 81:292S–297S.
   PubMed Web of Science ®Google Scholar
• Weststrate JA, Van Poppel G, Varshuren PM. 2002. Functional foods, trends and future. Br J Nutr. 88:233S–235S.
   PubMed Web of Science ®Google Scholar
• Worthington V. 1993. Worthington Enzyme Manual. Freehold, NJ: Worthington Biochemical Corporation36–261.
   Google Scholar
• Xu BJ, Chang SK. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J Agric Food Chem. 57:4754–4764.
   PubMed Web of Science ®Google Scholar
• Xu BJ, Chang SK. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci. 72:159S–166S.
   PubMed Web of Science ®Google Scholar
• Yang J, Liu RH, Halim L. 2009. Antioxidant and antiproliferative activities of common edible nut seeds. LWT Food Sci Technol. 42:1–8.
   Web of Science ®Google Scholar