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Abstract
Flavonoids have been hypothesized to reduce the risk of chronic diseases, but the lack of a flavonoid database hampered epidemiological studies addressing this issue in Korea. In this study, we developed a flavonoid database, based on a systematic review. A total of 1549 food items containing flavonoids were selected using the Korean Nutrient Database. Among them, flavonoid contents for only 649 food items were evaluated with analytical values and the remaining 900 items were replaced with adaptations or calculations from similar items. The developed flavonoid database covered 93.2% of fruits and fruit juices, 76.1% of vegetables, 98.4% of legumes and legume products, and 85.0% of all plant foods overall (1,549 items) as reported by the 24-hr dietary recall method regarding the 2008 Korean National Health and Nutrition Examination Survey. We found that this flavonoid database, overall, included 95.6% of all mainly consumed plant foods by Koreans. This flavonoid database is expected to be useful in regards to the correlation study of flavonoid intake and chronic diseases.
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Fig. 1.
Overall flow of development of flavonoid database. 1) USDA flavonoid database 2) Japan functional food factor database 3) Korean RDA: Food functional composition table.
Table 2.
Database sources of composition of flavonoids
| Categories | No. of food items | Percentage (%) | |
|---|---|---|---|
| Analytical values | USDA Flavonoid DB 1) | 545 | 35.2 |
| Japan FFF DB 2) | 030 | 1.9 | |
| Korea RDA FFCT3) | 002 | 0.1 | |
| Literature review | 072 | 4.6 | |
| Imputing values | Calculation of moisture | 082 | 5.3 |
| Calculation of recipe | 073 | 4.7 | |
| Similar food | 309 | 20.0 | |
| Zero value | 204 | 13.2 | |
| Missing value | 232 | 15.0 | |
| Total | 1,549 | 100.0 |
Table 3.
Worksheet for isoflavones in Doenjang (Soybean paste)
| Refa | Data quality criteria ratings | Quality indexb | Isoflavone value (mg/100 g) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| No.of samples | Analytic method | Sample handling | Sampling plan | Quality control | Daidzein | Genistein | Glycitein | Total Isoflavones | |||
| Actual no. | Rating | ||||||||||
| Kim, 199927) | 1 | 1 | 1 | 2 | 1 | 0 | 10 | 24.75c | 24.75 | 49.50 | |
| Jang, 200828) | 1 | 1 | 1 | 2 | 1 | 1 | 1.2 | 27.30 | 30.20 | 7.9 | 66.00 |
| Moon, 199629) | 4 | 2 | 1 | 2 | 1 | 0 | 1.2 | 01.50 | 00.88 | 02.38 | |
| Kim, 200030) | 1 | 1 | 1 | 2 | 1 | 1 | 1.2 | 15.19 | 04.41 | 19.60 | |
| Choi, 199831) | 4 | 2 | 1 | 2 | 1 | 0 | 1.2 | 13.57 | 15.32 | 28.84 | |
| Mean | 16.46 | 15.11 | 7.9 | 33.26 | |||||||
| Summary: Quality Sumd = 5.8; Confidence Codee = B | |||||||||||
Table 4.
Assessment of database coverage
Table 5.
Key foods with appreciable amounts of flavonoids
| Food description | Compounds with appreciable amounts (mg/100 g) |
|---|---|
| Soybeans, dried 1) | Daidzein (78.86), Genistein (89.32), Glycetin (18.76) |
| Tofu, Soybean curd 1) | Daidzein (12.31), Genistein (16.10), Glycetin (2.75) |
| Soybean sprout, raw 1) | Daidzein (12.86), Genistein (18.77), Glycetin (2.88) |
| 1) Radishes, raw | Pelargonidin (25.66), Kaempferol (0.86), |
| Onion, raw 1) | Apigenin (0.01), Luteolin (0.01), Isorhamnetin (5.01), Kaempferol (0.62), Myricetin (0.02), Quercetin (21.42) |
| Kimchi, Baechu 3) | Luteolin (0.23), Kaempferol (0.74), Myricetin (0.02), Quercetin (0.09) |
| Kimchi, Yeolmu 3) | Luteolin (0.09), Kaempferol (7.12), Quercetin (55.72) |
| Persimmon, raw 1)4) | Cyanidin (45.32), Catechin (0.63), Gallocatechin (0.17) |
| 1) Pear, raw | Cyanidin (12.18), Catechin (0.27), Epigallocatechin (0.59), Epicatechin (3.76), Epicatechin 3-gallate (0.02), Epigallocatechin 3-gallate (0.17), Isorhamnetin (0.30), Quercetin (4.51) |
| Citrus fruit, Satsuma mandarin 1) | Hesperetin (7.94), Naringenin (10.02) |
| Apple, fuji, raw 1) | Cyanidin (0.76), Delphinidin (0.01), Pelargonidin (0.01), Catechin (0.70), Epigallocatechin (1.14), Epicatechin (5.21), Epigallocatechin 3-gallate (1.93), Quercetin (2.02) |
| Green tea, dried 1) | Catechin (57.12), Epigallocatechin (2057.98), Epicatechin (811.72), Epicatechin 3-gallate (1491.29), Epigallocatechin 3-gallate (7115.98), Theaflavin (1.64), Thearubigin (131.91), Gallocatechin (258.11), Catechin 3-gallate (7.07), Apigenin (12.03), Luteolin (0.17), Kaempferol (147.55), Myricetin (104.76), Quercetin (223.97) |
| Doenjang, soybean paste 2) | Daidzein (16.46), Genistein (15.11), Glycetin (7.90) |
| Chunggukjang, fermented soybean 2) | Daidzein (61.40), Genistein (90.28), Glycetin (19.3) |
| Ganjang, soy sauce, Korean 2) | Daidzein (0.15), Genistein (0.22), Glycetin (0.00) |
Table 6.
Food list with missing value among the mainly consumed plant foods
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