Dietary Antioxidant and Flavonoid Intakes Are Reduced in the Elderly
Table 3
Mean TAC (mmol TE/100 g [mL] fresh mass) [11, 12] and FC (mg QE/100 g [mL] fresh mass) in plant foods and beverages.
TAC
FC
Plant foods and beverages
Beverages
Red wine
2.29 ± 0.31
48.31 ± 4.12
Blackcurrant juice
1.15 ± 0.05
21.54 ± 3.63
Soluble coffee infusion
1.11 ± 0.09
15.92 ± 2.31
White tea infusion
0.83 ± 0.15
16.83 ± 1.74
Green tea infusion
0.69 ± 0.12
16.81 ± 1.52
Lemon juice
0.64 ± 0.09
5.93 ± 0.31
Black tea infusion
0.61 ± 0.11
15.92 ± 1.13
Orange juice
0.52 ± 0.12
10.43 ± 2.32
Drinking chocolate
0.44 ± 0.05
3.81 ± 0.33
Ground coffee infusion
0.44 ± 0.06
13.62 ± 0.74
Rooibos tea infusion
0.35 ± 0.03
13.54 ± 1.41
Red tea infusion
0.27 ± 0.05
13.62 ± 1.32
White wine
0.20 ± 0.09
4.11 ± 0.42
Apple juice
0.19 ± 0.01
7.23 ± 1.13
Hot cocoa
0.19 ± 0.06
2.73 ± 0.22
Beer
0.17 ± 0.04
3.21 ± 0.74
Vegetables, processed tomato products, pulses, and button mushrooms
Fennel
2.51 ± 0.61
76.23 ± 12.31
Red cabbage
2.23 ± 0.46
28.62 ± 2.74
Sorrel
1.50 ± 0.41
62.29 ± 7.37
Beetroots
1.02 ± 0.03
25.38 ± 2.21
Green pepper
0.60 ± 0.04
9.37 ± 1.92
Cauliflower
0.54 ± 0.03
7.01 ± 0.33
Tomato paste
0.42 ± 0.04
16.09 ± 3.23
Radish
0.34 ± 0.06
8.79 ± 1.19
Peas
0.30 ± 0.06
8.91 ± 0.42
Green beans
0.27 ± 0.05
13.28 ± 1.51
Beans
0.26 ± 0.09
8.11 ± 0.76
White onions
0.23 ± 0.04
41.81 ± 3.17
White cabbage
0.22 ± 0.05
9.89 ± 1.12
Red pepper
0.21 ± 0.06
10.13 ± 1.58
Button mushrooms
0.20 ± 0.05
2.95 ± 0.31
Chinese cabbage
0.19 ± 0.03
9.79 ± 0.89
Parsley roots
0.16 ± 0.02
22.29 ± 2.88
Chives
0.16 ± 0.01
17.11 ± 3.12
Tomatoes
0.15 ± 0.04
12.19 ± 2.08
Carrots
0.15 ± 0.05
8.79 ± 1.26
Ketchup
0.15 ± 0.06
11.91 ± 2.56
Leeks
0.12 ± 0.02
8.82 ± 2.53
Celery roots
0.10 ± 0.02
8.89 ± 1.51
Lettuce
0.09 ± 0.01
6.78 ± 1.42
Potatoes
0.06 ± 0.01
3.91 ± 0.43
Cucumbers
0.02 ± 0.01
2.52 ± 0.19
Nuts and seeds
Walnuts
43.61 ± 13.17
43.21 ± 9.72
Sunflower seeds
9.52 ± 0.37
31.29 ± 7.38
Hazelnuts
3.50 ± 1.03
18.69 ± 1.51
Pistachios
1.31 ± 0.80
14.19 ± 2.71
Peanuts
1.18 ± 0.09
12.51 ± 2.12
Pumpkin seeds
0.66 ± 0.05
8.63 ± 0.49
Plant foods and food products
Fruits
Woodland strawberries
7.71 ± 3.02
42.29 ± 5.21
Raspberries
6.87 ± 1.42
38.67 ± 2.82
Bilberries
5.92 ± 0.23
41.38 ± 6.43
Sour cherries
3.29 ± 0.19
37.49 ± 4.09
Lingonberries
3.10 ± 0.22
35.12 ± 3.76
Northern cranberries
2.45 ± 0.38
55.39 ± 6.88
Strawberries
2.21 ± 0.81
30.01 ± 3.94
Plums
1.12 ± 0.41
30.82 ± 3.08
Green grapes
1.08 ± 0.11
19.91 ± 2.19
Red currants
1.02 ± 0.09
18.42 ± 1.93
Grapefruits
0.94 ± 0.13
32.18 ± 4.77
Oranges
0.92 ± 0.19
33.11 ± 4.22
Kiwi fruits
0.69 ± 0.14
10.53 ± 0.79
Mandarins
0.68 ± 0.06
17.12 ± 2.68
Sweet cherries
0.66 ± 0.12
16.44 ± 2.48
Apricots
0.63 ± 0.17
13.81 ± 2.89
Nectarines
0.56 ± 0.39
12.63 ± 2.08
Peaches
0.55 ± 0.21
11.22 ± 1.36
Apples
0.44 ± 0.05
28.87 ± 3.37
Bananas
0.34 ± 0.05
12.12 ± 1.13
Watermelon
0.25 ± 0.01
5.19 ± 0.21
Pears
0.24 ± 0.01
15.81 ± 2.48
Fruit jams
Bilberry jam
3.53 ± 1.55
12.19 ± 1.71
Blackcurrant jam
1.51 ± 0.19
10.88 ± 1.22
Strawberry jam
1.01 ± 0.49
8.77 ± 0.91
Plum jam
0.86 ± 0.18
10.56 ± 1.93
Sour cherry jam
0.86 ± 0.39
7.41 ± 1.29
Orange jam
0.27 ± 0.02
13.78 ± 2.12
Pineapple jam
0.21 ± 0.01
2.89 ± 0.54
Apricot jam
0.21 ± 0.06
4.58 ± 0.81
Peach jam
0.13 ± 0.04
2.63 ± 0.69
Bread, rolls and cereal products
Buckwheat groats
1.33 ± 0.25
13.58 ± 1.21
Barley groats
0.62 ± 0.23
6.59 ± 0.52
Extruded rye bread
0.30 ± 0.21
6.31 ± 1.13
Extruded graham bread
0.28 ± 0.15
6.19 ± 0.88
Wholegrain bread (rye)
0.24 ± 0.05
8.81 ± 1.82
Wheat rolls
0.18 ± 0.01
6.09 ± 0.61
Oats
0.17 ± 0.05
4.77 ± 0.89
White bread (wheat)
0.17 ± 0.07
6.21 ± 0.79
Noodles
0.10 ± 0.04
2.82 ± 0.33
Wheat flour
0.06 ± 0.01
2.89 ± 0.19
Rice
0.05 ± 0.01
3.12 ± 0.47
Chocolates
Dark chocolate
11.44 ± 1.26
31.31 ± 3.68
Semisweet chocolate
9.23 ± 1.47
26.12 ± 2.94
Milk chocolate
2.96 ± 0.32
11.18 ± 1.76
White chocolate
0.43 ± 0.04
8.21 ± 0.49
Data are expressed as mean ± standard deviation ( = 3); TE: Trolox equivalents; QE: quercetin equivalents; TAC: total antioxidant capacity; FC: flavonoid content.
