The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

Analysis of the major flavone, flavonol, anthocyanidin and hydroxycinnamic acid constituents land their glycosides) of onion, tomato, egg plant and ap ple has been undertaken and the antioxidant activities of the phenolic extr acts determined. The major phenolic antioxidant components of egg plant are chlorogenic acid in the flesh and a delphinidin conjugate in the skin. In the case of apple, the major phenolic antioxidants detected are chlorogenic acid, procyanidins/catechin compounds, rutin and phloridzin. Quercetin gly cosides are well-known to be the major phenolic components of onion. Assess ment of the antioxidant activities of a serving of 100 g fresh weight fruit , vegetable and comparison with previously reported findings for 150 ml bev erage (500 ml portion in the case of beer), expressed in mu mol Trolox equi valents show that the antioxidant activities of 1 glass (150 ml) red wine = 12 glasses white wine = 2 cups of tea = 4 apples = 5 portions of onion = 5 .5 portions egg plant = 3.5 glasses of blackcurrant juice = 3.5 (500 ml) gl asses of beer = 7 glasses of orange juice = 20 glasses of apple juice (long life).