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Flavonoids are important constituents of the human diet. One source for flavonols, a major subclass of the flavonoids, is onion. It contains high amounts of quercetin glycosides, primarily quercetin-3,4′-di-O-glucoside (QDG) and quercetin-4′-O-monoglucoside (Q-4′-MG). Due to their high reactivity flavonols are susceptible to thermal degradation as used in food processing. Especially boiling and roasting...
Flavonoids have gained much attention because of their proposed positive effects for human health. Onions are a rich source of flavonoids, consisting mainly of the major flavonols quercetin-3,4′-O-diglucoside (QDG) and quercetin-4′-O-monoglucoside (QMG) in the bulb and the aglycone quercetin in the outer scales. In this study, distribution of these three flavonoids was determined in 16 onion cultivars...
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