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2 Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département FLHOR, TA50/16, F-34398 Montpellier Cedex 5, France; 3 Centre Technique de la Conservation et des Produits Agricoles (CTCPA), F-84911 Avignon Cedex 9, France; 4 Centre Technique de l'Interprofession des Fruits et Légumes (CTIFL), Centre de Lanxade F-24130 Prigonrieux, France; 5 Agence Française de Sécurité Sanitaire des Aliments (AFSSA), 94701 Maisons Alfort, France; 6 Institut National de la Recherche Agronomique, Unité Maladies métaboliques et micronutriments (INRA-U3M), Centre de Theix, F-63122 Saint Genès Champanelle, France; 7 UMR Inra/Inserm/Cnam, Centre de Recherche en Nutrition Humaine Ile-de-France ISTNA/CNAM, F-75003 Paris, France; and 8 INSERM, 476 (Human Nutrition and Lipids), Marseille, F-13385 France; 9 INRA,1260, Marseille, F-13385 France; and 10 Universite Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France
* To whom correspondence should be addressed. E-mail: marie-jo.amiot-carlin{at}medecine.univ-mrs.fr.
The objective of this study was to create a French database on the polyphenol content of fruit and vegetables as uncooked fruits and vegetables and then to evaluate polyphenol intake through fruit and vegetable consumption in France. To achieve this, we used the Folin-Ciocalteu method adapted to fruit and vegetable polyphenol quantitation (1). Vegetables with the highest polyphenol concentration were artichokes, parsley, and brussels sprouts [>250 mg of gallic acid equivalent (GAE)/100 g fresh edible portion (FEP)]; fruits with the highest concentrations were strawberries, lychees, and grapes (>180 mg of GAE/100 g FEP). Conversely, melons (Cantaloupe cv.) and avocados had the lowest polyphenol concentration for fruits and vegetables, respectively. Based on fruit consumption data, apples and strawberries are the main sources of polyphenols in the French diet, whereas potatoes, lettuces, and onions are the most important vegetable sources. Total polyphenol intake from fruit is about 3 times higher than from vegetables, due to the lower polyphenol concentration in vegetables. The calculation of polyphenol intake, based on both assessment methods used [(Société d'Études de la Communication, Distribution et Publicité (SECODIP) and Supplémentation en Vitamines et Minéraux Antioxydants (SUVIMAX)], showed that apples and potatoes provide approximatively half of the total polyphenol intake from fruit and vegetables in the French diet.
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