Biologically-activePhytochemicals in FoodAnalysis, Metabolism, Bioavailability andFunction

Edited by

W. PfannhauserInstitute of Food Chemistry and Technology, Graz University ofTechnology, Petersgasse 12/2, 8010 Graz, Austria

G. R. FenwickInstitute of Food Research, Norwich NR4 7UA, UK

S. KhokharProcter Department of Food Science, The University, Leeds LS2 9JT,UK

RSiCROYAL SOCIETY OF CHEMISTRY

Contents

Biosynthesis and Significance

Phytochemicals in Food: The Plants as Chemical Factories 3H. S0rensen, J. C. S0rensen and S. S0rensen

Phytochemicals as Modulators of Cancer Risk 13D. Hollis and M.J. Wargovich

A Human Study Investigating the Effects of Increased Fruit and VegetableConsumption in Smokers 21

M.H. Gordon, A.F. Walker and W.G. Roberts

Free and Esterified Sterols in Seed Oil and Pulp/peel of Sea Buckthorn 24{Hippophae rhamnoides L.)

B. Yang, H. Kallio, J. Koponen and R. Tahvonen

Genistein Action in Prostate Cancer Cells 28H. Farhan and H.S. Cross

Anthocyanin Bioactivities: An Overview of an EU-Funded Project 32(QLK1-1999-00124)

M. Heinonen

Effect of Abiotic Growth Factors on the Concentration of Health-PromotingSecondary Metabolites in Crops Grown in Northern Latitudes 34

M. Keskitalo

P-Glucan and Hull Fibre Content in Oat Cultivars Grown Under DifferentAgronomic Conditions 36

D. Sgrulletta, E. De Stefanis, R. Redaelli, E. Biancolatte and N. Berardo

Glucosinolate Patterns of Field and In Vitro Grown Horseradish (Armoracialapathifolia L.) Plants and Tumour Tissue 40

K. Delonga, M. Krsnik Rasol, V. Mrkic, V. Dragovic'-Uzelac andJ. Vorkapic-Furac

Novel Metabolites of the Soy Isoflavones'Daidzein and Genistein in HumanUrine *' 44

S.E. Kulling and M. Metzler

Liver Toxicity of 5-Methoxypsoralen, a Compound Found in Produce 47MM. Diawara, D.E. Williams, A. Oganesian and J. Spitsbergen

vu

viii Biologically-active Phytochemicals in Food

Synthesis of Isotopically Labelled Phytoestrogens 51M.R. Benton, T. Fryatt, M.F. Oldfield and N.P. Botting

Dietary Phytochemicals and Cell Proliferation: Screening Flavanoids andIsothiocyanates for Structure-Activity Relationships (SAR) 56

F. Depeint, R.N. Bennett, J.M. Gee, G. Williamson andl.T. Johnson

Acylated Flavonoid Glucuronides from Alfalfa (Medicago sativa L.) AerialParts 61

A. Stochmal and W. Oleszek

Perspective Nutraceutical - Milk Thistle Extract with Polyunsaturated FattyAcids 65

V. Simdnek, N. Skottovd and J. Ulrichovd

Animal Experiments on the Anti-inflammatory and Analgesic Effects of SeaBuckthorn (Hippophae rhamnoides L.) Oils 69

H. Kallio, B. Yang, W. Bingwen, H. Wang, J. Wang, J. Song, H. Mengand H. Zhao

Investigation of Biological Significance of Soyasaponins Using MonoclonalAntibodies 74

H. Fr0kicer, S.A.J. Larsen, A.D. S0rensen, H. S0rensen, J. C. S0rensenand S. S0rensen

Xanthorrhizol: A Novel Antibacterial Compound From Curcuma Xanthorrhiza 77J.-S. Shim, G. Na, J.-E. Kim, Y.-R. Pyun andJ.-K. Hwang

Natural Modulators of Anxiety and Sleep Disturbances in Food 81R. Avallone, L. Corsi, G. Lugli, and M. Baraldi

Antimicrobial Effect of Acylsucroses 84J. Smidrkal, Z. Rihdkovd, R. Cervenkovd and V. Filip

Effects of Various Antioxidants and Storage Conditions on OxidativeDegradation of the Indole Glucosinolate 4:Hydroxy Glucobrassicin 88

C. Bjergegaard, S. Buskov, K. Ib, H. S0rensen, C. H. S0rensen,J.C. S0rensen and S. S0rensen

Formation and Degradation of Indole-3-Acetic Acid in Grape Musts andWines: A Potential Precursor in the Development of the 'Untypical AgingOff-flavor (UTA)' 91

T.J. Simat, K. Hoenicke, M. GefinerH.J. KohlerandA. Schwab

Contents ix

Matrix Effects of Plant Components on In Vitro Digestibility of MeatProteins 97

K.E. Anderson, C. Bjergegaard, K. Bukhave, I. S0ndergaard,A.D. S0rensen, H. S0rensen and S. S0rensen

Effects on Iron Influx in Caco-2 Cells from Plant Proteins, Dietary Fibres andtheir Associated Compounds in Food Matrix Systems with Meat Proteins andthe Corresponding In Vitro Digested Materials 100

K.E. Anderson, C. Bjergegaard, K. Bukhave, I. S0ndergaard,A.D. S0rensen, H. S0rensen and S. S0rensen

Soy Protein Components Active in the Regulation of CholesterolHomeostasis 103

A. Arnoldi, A. D'Agostina, G. Boschin, M.R. Lovati, C. Manzoni andC. R. Sirtori

The Functional Role of Lupinseed and Its Fractions In Lipid Metabolism InHooded-Lister Rats 107

F.S. Todlana, O. Ojo and G. Grant

Melatonin in Germinated Legume Seeds as a Potentially Significant Agentfor Health 110

H. Zielitiski, B. Lewczuk, B. Przbylska-Gornowicz and H. Koztowska

Biologically-Active Oleuropein in Mac Food: Kinetic NMR Analysis,Enzymatic Metabolism for the Bioavailability and Function OliveDerivatives 118

F. Capozzi, M. Turano and N. Uccella

Nitric Oxide-Mediated Endothelium-dependent Relaxation of RatThoracic Aorta Induced by Linguiticum Wallichii 119

M.-R. Rhyu, E.-Y. Kim andB.-K. Kim

Analysis

Bioanalysis and Biomarkers: The Tool and The Goal 125H. Verhagen, S. Coolen, G. Duchateau, j . Mathot and T. Mulder

Quantitative Determination of-Oleuropein in Organic Olive Oil byESI-MS/MS and Isotope Dilution 131

A. De Nino, L. Di Donna, F. Mazzotti, E. Perri, A. Raffaelli,G. Sindona and E. Urso

Detection of the Major Components of Capsicum Oleoresin and Zingeroneby High-Performance Liquid Chromatography-Tandem Mass Spectrometry 134

K. De Wasch, H. De Brabander, S. Impens, L. Okerman and C. Kamel

x Biologically-active Phytochemicals in Food

NMR and Pattern Recognition Studies on the Biochemistry of BlackTea-Derived Polyphenolic Compounds in the Rat 140

K.S. Solanky, N.J.C. Bailey, E. Holmes, J.C. Lindon, J.K. Nicholson,A.L Davis, T.P.J. Mulder and J. Van Duynhoven

HSCCC - A Powerful Tool for the Preparative Isolation of BioactiveCompounds 143

A. Degenhardt, and P. Winterhalter

Comparison of Enzyme Immunoassay and High-Performance LiquidChromatography with Electrospray Ionisation Mass SpectrometricDetection for the Measurement of Urinary Markers of Oxidative DNADamage and Lipid Peroxidation 147

J. Wollgast, K. Lanfer and E. Anklam

Analytical Methods to Determine the Influence of Maillard Products onInflammatory Reactions of Hepatic and Intestinal Cells In Vitro 149

C. Lohwasser, D. Schuppan and M. Pischetsrieder

Occurrence of Carotenoid Esters in Vegetables and Fruits 150D.E. Breithaupt

HPLC Analysis of Polymethoxyflavones, A Collaborative Study 153W. Ooghe

Isoflavones in Soy Products: Critical Evaluation of Analytical Methods 160M.I. Genovese and F.M. Lajola

Analysis of Some Phytoestrogens in Plants 164T. Kraushofer and G. Sontag

Analysis of Isoflavones - Results of a Ring Test 167M.A. Verbruggen

Determination of Flavanoids by a New HPLC Technique in Food 168F. Cosenza, F. Farina, C. Baraldi, L. Corsi, R. Avallone, M.L Zeneroliand M. Baraldi

Chive, A Specialised Flavonoid Producer 1710.M. Andersen, K. Kalberg, T. Fossen and R. Slimestad

Polyphenolic Content in Different Species of Chicory 174N. Mulinacci, M. Innocenti, S. Gallon, A. Romani and F.F. Vincieri

Phenolic Compounds in Three Portuguese Olive Fruits Varieties 179A.F.Vinha, P.B. Andrade, B.M. Silva, J. A. Pereira, P. Valentao,R.M. Seabra, and M.B. Oliveira

Contents xi

Comparison of Chemical Parameters for Quality Evaluation of Virgin OliveOils from Stoned Olives 182

N. Mulinacci, C. Giaccherini, A. Romani, M. Innocenti, F.F. Vincieri,A. Mattei, F. Marotta, and D. Prucher

Analysis of Virgin Olive Oils of Southern Italy: Chemical Composition andSensory Attributes 186

A. Romani, P. Pinelli, C. Galardi, N. Mulinacci, A. Cimato and D. Prucher

HPLC/DAD, DPV and Spectrophotometry Analysis for PolyphenolDetermination in Must 190A. Romani, C. Galardi, P. Pinelli, N. Mulinacci and M. Del Carlo

Visual Detection of Hydrogen Donor by Photon Emission 194Y. Yoshiki, T. Iida, Y. Akiyama, K. Okubo, H. Matsumoto and M. Sato

Accelerated Solvent Extraction in the Investigation of Polyphenols in theBrewing Process 199

M. Papagiannopoulos and A. Mellenthin

Polyphenols in Brewing - Significance, Analysis and Characterisation 202A. Mellenthin, M. Papagiannopoulos and C. Kinitz

Occurrence and Analysis of Anthocyanins in Foods and Feeds 206P. Knuthsen, H.-P. Ma and T. Leth

Quality Control of Commercial Food Supplements of Tribulus terrestrisL Extracts 209

N. Mulinacci, P. Vignolini, G. la Marca, G. Pieraccini, A. Romani andF.F. Vincieri ~~

Hydrolysis Products of Glucosinolates From White Cabbage (BrassicaOleracea L. var capitata) and Cauliflower (Brassica oleracea L. varbotrytis) Analyzed by HPLC and GC/MS 213

K. Delonga, Z. Smit, V. Dragovic-Uzelac, V. Mrkic andJ. Vorkapic-Furac t

Biogenic Amines in Sauerkraut . 217P. Kalad, M. Kfizek apd J. Spitka

Resveratrol in Plant Raw-materials and Food Products 221/. Hanzlikovd, K. Melzoch, V. Filip, D. Buckiovd and J. Smidrkal

Analysis of 7Vans-Resveratrol in Grapes by Pressurised Fluid Extraction-Solid Phase Extraction and HPLC with Fluorescence Detection 226

Z. Pineiro, M. Palma and C.G. Barroso

xii Biologically-active Phytochemicals in Food

Major Phenolic Diterpenes in Rosemarinus officinalis — Their Structure,GIAO NMR Chemical Shifts and Relative H-donation Capability 229

Z. Ryszard and S. Henryk

Plant Sterols in Finnish Blueberry (Vaccinium myrtillus L.) andLingonberry (Vaccinium vitis-idaea L.) Seed Oils 233

J. Koponen, H. Kallio, B. Yang and R. Tahvonen

Analysis of Furan Fatty Acids in Dried Green Herbs using Ion-trapGC-MS/MS 237

I.A. Sigrist, G.G.G. Manzardo andR. Amadd

Chemical Composition of Less-Known Wild Fruits 241M. Dolezal, J. Velisek, and P. Famfulikov

HPLC Determination of Organic Acids in Quince Jams 245B.M. Silva, P.B. Andrade, G.C. Mendes, R.M. Seabra andM.A. Ferreira

SDE-GC-MS Analysis and Titratable Activity for Objective FlavourCharacterisation of Coffee 248

/. Dirinck, I. Van Leuven and P. Dirinck

Application of Microwave-Assisted Ergosterol Extraction (MAE)Method to Assess Fungal Contamination in Plant Products 253

K. Rigo, G. Szabo, J. Teren and J. Varga

Survey of Quality Frying Oils with TLC 256A. Golc Wondra, M. ProSek and M. Skvarda

HPLC Determination of a-Tocopherol Content in Ordinary and OmegaEnriched Egg Yolk 259

B. Nahtigal, A. RepSe and A. Golc Wondra

Rapid Confirmatory Assay for the Simultaneous Detection of Ronidazole,Metronidazole and Dimetridazole in Eggs using Liquid Chromatography-Tandem Mass Spectrometry 263

E. Daeseleire, H. De Ruyck and R. Van Renterghem

Multiresidue Method for Penicillins and Cephalosporins in Bovine Muscleand Kidney by LC/MS-MS with Electrospray Ionisation 267

M. Becker, S. StierandM. Petz

Metabolite Profiling: Analysis of Major and Minor Rice Grain Constituentsby Means of GC-FTD/MS and Automatic Data Treatment 271

Th. Frenzel, A. Miller and K.-H. Engel

Contents xiii

Development of an On-Line LC-GC for the Rapid Analysis of y-Oryzanolin Rice Bran Oil 274

A. Miller, Th. Frenzel, H.-G. Schmarr and K.-H. Engel

Investigations Of Basil Cultivars On Estragole Content 277F. Bucar, G. Miiller and D. Weissenbacher

Evaluation of the Relationship between Carotenoids and Colour Measuresby Chromatographic and Colorimetric Based Procedures: Application toFruits and Vegetables 280

A.R. Fernandez-Alba, M.D. Lopez Martinez and M. Contreras

Antioxidants

In Vitro and In Vivo Methods for the Assessment of Antioxidant Activity 285O.I. Aruoma

Comparison of Different In Vitro Methods to Evaluate the AntioxidantAcitivity with Ascorbic Acid, Gallic Acid, Trolox® and Uric Acid asStandard Antioxidants 296

V. Bohm, K. Schlesier, M. Harwat and R. Bitsch

Enzyme Assisted Release of Phenolic Antioxidants From Wine andJuice Press Residues and their Effect on Human LDL Oxidation In Vitro 300

A.S. Meyer and A.K. Landbo

Antioxidant Properties of Yucca schidigera Products 303W. Oleszek, M. Sitek, A. Stochmal and P. Cheeke

Assessment of Carotenoid Function during Antioxidant Activity 307C. Ruck, M. Schmidt, S. Frixel, H. Ernst, R. Walsh and H.-D. Martin

Anthocyanins Protect Against Oxidative Damage in Cell Cultures 311L. Bianchi, C. Lazze, R. Pizzala, L.A. Stivala, M. Savio and E. Prosperi

Use of Liposomes to Assess Activity of Natural Antioxidants 319

M.H. Gordon, W.G. Roberts andA.F. Walker-

Prediction of the Antioxidant Activity of Natural Phenolics from

Electrotopological State Indices > 322H.J.D. Dorman, A. Peltoketo, J. Huuskonen and R. Hiltunen

HPLC-post Column Derivatisation for the Deteciton of Free RadicalScavenging Constituents in Plant-derived Extracts, Herbal Preparationsand Foodstuffs 325

A. Peltoketo, H.J.D. Dorman, J. Isotalo, I. Laakso and R. Hiltunen

xiv Biologically-active Phytochemicals in Food

Enrichment and Stabilisation of Flavonoid Extracts of Anthemis tinctoria L. 330G. Bindeus, S. Siebenhandl, F. Altmann and E. Berghofer

Principle of Antioxidant Activity of Satureja hortensis L. 333L. Trojdkovd, Z. Reblova and J. Poustka

Chemical Composition and Identification of l,l-Diphenyl-2-picrylhydrazyl(DPPH)Radical Scavenging Components fromOregano, Rosemary andSage Volatile Oil Fractions 338

H.J.D Dorman, A. Peltoketo, I. Laakso and R. Hiltunen

On the Enigma of Rosmariquinone Antioxidant Activity in Light-inducedOxidation 341

H. Szymusiak and R. Zielinski

Antioxidant Activity of Extracts of Phenolic Compounds from SelectedPlant Species 345

R. Amarowicz, R. Pegg and B. Barl

Antioxidant Activity of Buckwheat Leaves 349M. Holasova, V. Fiedlerova, Z. Reblova, H. Smrcinova, M. Orsak,J. Lachman and S. Vavreinova

Enzymatic Enhancement and Antioxidant Activities of Anthocyanins andother Phenolic Compounds in Black Currant Juice 354

A.-K. Landbo and A.S. Meyer

Antioxidant Activity of Berry Anthocyanins 357M. Kdhkonen, J. Heindmdki A. Hopia and M. Heinonen

Antioxidant Activity of Berry Ellagitannins 360M. Kdhkonen, M. Vainionpdd, A. Hopia and M. Heinonen

Antioxidant Activity of Hypericum Androsaemum Infusion 363P. Valentao, E. Fernandes, F. Carvalho, P.B. Andrade, R.M Seabraand M.L. Bastos , . *

Total Oxidant Scavenging Capacity of Fruits from the Amazonian Region 366R. Lichtenthdler and F.^Marx

Estimation of Total Antioxidant Capacity of Pomegranate, Apricot, Caper,Eggplant and Oils 368

F. Yildiz and F. Akay

Contents xv

Effectiveness of Natural Antioxidants in Sunflower Oil 371J. Pdnek, L. Fantovd, L. Trojdkovd, Z. Reblova and J. Pokorny

Copigmentation Reactions of Anthocyanins 375M. Eiro and M. Heinonen

Designing "Anthocyanin-Tailored" Food Composition 378A. Heins, H. Stockmann and K. Schwarz

Cyclic Voltammetric Study of Interactions Between Divalent Metals andBaicalein from Scutellaria baicalensis 382

K. Wybieralska, H. Szymusiak and R. Zielinski

The Influence of Feeding Sage and Oregano on the Oxidative Stability ofRaw Belly Bacon 386

F. Bauer, D. Siller, S. Kleineisen and W. Luf

Detection, Stability and Redox Effects of Black Currant AnthocyaninGlycosides In Vivo: Positive Identification by Mass Spectrometry 389

I.L.F. Nielsen, S.E. Nielsen, G. Ravn-Haren and L.O. Dragsted

Antioxidant Activities of Lignans in the FRAP Assay (Ferric Reducing/Antioxidant Power Assay) 394

H.B. Niemeyer and M. Metzler

Effects of Fruit and Vegetable Consumption on Total Antioxidant Capacityof Fasting and Postprandial Plasma Samples 396

G. Ravn-Haren, L.O. Dragsted, A. Pedersen andB. Sandstr0m

Optimisation of a TBARS Assay in Microtiter Plates 401

KM. Fisch, G.M. Konig andA.D. Wright

Bioavailability

Carotenoids: Factors Affecting Bioavailability 407H. van den Berg *•

Bioabsorption and Excretion of Berryfruit Anthocyanins in Rats and Humans 416T. McGhie and G. Ainge/

Metabolism of Cyanidin Glycosides of Elderberry 421U. Miilleder, M. Murkovic and W. Pfannhauser

Modelling the Gastrointestinal Environment for Movement of Carotenoidsfrom Plant Tissues to a Solubilised State 426

M. Wickham, R. Faulks, S. Southon and A. Fillery-Travis

xvi Biologically-active Phytochemicals in Food

P-Carotene Release from Carrot During Digestion is Modulated by PlantStructure 429

E. Tydeman, M. Wickham, R. Faulks, M. Parker, K. Waldron andA. Fillery-Travis

How do Dietary Flavonol Glucosides Cross the Small Intestinal Barrier? 433J.M. Gee, A.J. Day, G. Williamson andl.T. Johnson

Effect of Grapefruit Flavonoids on Utilization of Diet and Absorption ofNutrients in the Small Intestine of Rats 436

M. Wroblewska, J. Juskiewicz and Z. Zdunczyk

Metabolism of Quercetin Glucuronides in an In Vitro Cell Model 441K.A. O'Leary, A.J. Day, P. Needs, N.M. O'Brien and G. Williamson

Human Cytosolic (J-Glucosidase Hydrolyses a Broad Range of FlavonoidGlycosides 443

J.-G. Benin, W. R. McLauchlan, G. Williamson, A. Puigserver,P. A Kroon and N. Juge

Iron Availability from Mixtures of Plant Proteins, Dietary Fibres and MeatProteins and Their Partially Hydrolysed Products 444

K.E. Anderson, C. Bjergegaard, K. Bukhave, I. S0ndergaard,A.D. S0rensen, H. S0rensen and S. S0rensen

Induction of Apoptosis by Isothiocyanate Derivatives 447J. Sedlak, J. Jakubikova, Z. Bartosova and K. Horakova

Chemical and Histochemical Characterisation of Cell Wall Polysaccharidesin Almond Seeds in Relation to Lipid Bioavailability 448

Y. Ren, K.W. Waldron, J.F. Pacey, A. Brain andP.R. Ellis

Influence of Structure and Processing on Bioavailability

Optimising Phytochemical Release by Process Technology 455M. Anese and M. C. Nicoli . *

The Effect of the Addition of Different Spices on the Development ofOxysterols in Fried Meat , / 471

R. Schlemmer, E. Razzazi, H. W. Hulan, F. Bauer and W. Luf

Variation of the Antioxidant Activity During Technological Treatments 474G. Galaverna, S. Sforza, G. Di Silvestro and R. Marchelli

Influence of Temperature and Irradiation on Glucosinolates in Broccoli Heads 477A. Krumbein and I. Schonhof

Contents xvii

Decomposition of Allyl Isothiocyanate in Model Systems ContainingNucleophilic Reagents 480

K. Cejpek, J. ValuSekandJ. Velisek

Effects of Autoclave Steaming on Glucosinolate Conversion andAntioxidative Activity of Daikon Radish (Raphanus sativus L.) 485

G. Ishii

Activation of Ferulic Acid in Rice Bran by Extrusion and PolysaccharidaseTreatment 488

B.-S. Park, M.-J. Choi, H.-L Lee, J.-M. Yun, J.-K. Hwang

New Food Grade Peptidases From Plant Sources 491B. Tchorbanov

Evaluation of Isoflavones as Functional Bioactive Phytochemicals inFood 495

G. Kroyer and C. Hatzl

Steryl Phenolic Acid Esters in Milling Fractions of Rye 498V. Piironen, U. Werner, V. Ollilainen, M. Murkovi, J. Toivo andA. M. Lampi

Recovery and Characterization of Phenolic Compounds from By-productsof Food Processing 502

A. Schieber, P. Keller, H.-U. Endrefi, C. Rentschler and R. Carle

Thermal Practices Effects on Biologically-active Compounds fromTheobroma Cacao 505

M. Arlorio, J.DrCo'isson, F. Travaglia and A. Martelli

Effect of Kneading Time and Temperature of Olive Paste on PhenolContent and Oxidative Stability of Virgin Olive Oil from Spanish OliveCultivars 511

G. Beltrdn, A. Jimenez, M.P. Aguilera, M. Hermoso andM. Uceda* •

Effect of Biotechnological Processing on Phenolic Compounds andAntioxidativity in Oats . 515

J.-M. Pihlava and Kf-M. Oksm'an-Caldentey

Characterisation of Hungarian Wines on the Basis of Biologically-activeCompounds 519

E. Csomos, L. Simon-Sarkadi, Zs. Kirdly-Veghely and E. Tyihdk

Using Amaranth Milling Fractions for Pasta Production 522E.T. Kovacs, E. Berghofer, R. Schoenlechner and H. Glattes

xviii Biologically-active Phytochemicals in Food

Carrot Pomace - An Underestimated By-product? 525T. Stoll, A. Schieber and R. Carle

Experiments for Production of Lactofermented Red Beet Juice 528A. Barath, E. Nemeth and A. Haldsz

Potent Antioxidative Compounds in Peas Fermented with RhizopusOligosporus 533S. Siebenhandl, M. Wagner and E. Berghofer

Changes in Functionality after Natural Fermentation of Beans (Phaseolusvulgaris) 536

/. Frias, C. Vidal-Valverde, R. Doblado andM. Granito

The Effect of Rutin on the Aluminium Corrosion Process 541K. Berkovic, S. Kovac and J.Vorkapic-Furac

Chemical and Sensory Evaluation of Ordinary and Omega-Enriched Eggs,Prepared in Different Ways 544

B. Nahtigal and T. Golob

Water-soluble Phenolics from the Palm Oil Industry 548Y.-A. Tan, K. Sundram andR. Sambanthamurthi

Enzymatic Processing for the Release of Phenolic Antioxidants from FruitWaste 552

R. Stanley and S. Miller

Hydrolysis of Polyphenol Glycosides by a 3-Glucosidase from Aspergillusniger 557

C. Abbate, G. Spagna, G. Williamson and P.A. Kroon

A Comparison of Cherry Tomato Quality Growth Under Alternative Soil 560A. Di Mauro, E. Arena, B. Fallico, M.C. Lanza, A. Passerini and E.Maccarone

Variety-Environment Interaction in the Hydroxycinnamic Acids Contentof Italian Orange Juices 562

A. Di Mauro, E. Arena,;B. Fallico, A. Passerini, P. Rapisarda andE. Maccarone

Future Developments

Genomics: Integrated Approaches to Understanding Phytochemical Pathways 567P.B. Heifetz and B.M. Lange

Contents xix

Flavonoids and Vitamin E: From Nutritional Physiology to Molecularand Cell Biology 576

G. Rimbach

Non-protein Amino Acids and Food Safety 580F. Lambein, Y.H. Kuo, P. Rozan and F. Ikegami

Using Traditional Medicinal Knowledge As A Lead To Selection OfPotentially Health Promoting Compounds in Food Plants 584

K. Brandt, L.P. Christensen, E. Larsen, A. Kharazmi, S. Pump andS.B. Christensen

Effect of Phytochemicals on PhlP-DNA Adduct Formation in HumanHep G2 and Hepatocytes 589

Y. Bao, J. Bacon and G. Williamson

Databases

Development of Databases for Phytochemicals in Foods: Evaluation ofData Quality 595

J.M. Holden, G.R. Beecher, K.Y. Patterson andS.A. Bhagwat

Bridging the Gap between Phytochemical Data Collected for OtherPurposes and That Produced Specifically for Food Composition Tables 598

J. Peterson and J. Dwyer

Quality Assurance Scheme for the Food Standard Agency's PhytoestrogenResearch Programme 604

P. Key, P. Finglas, T. Barlow and N. Coldham

BASIS - Bioactive Substances in Food Plants Information System 606J. Gry, A. M0ller, R. Preece, G. Speijers, M. Morgan and M. Rhodes

Subject Index 609

r

Index to First Authors 615