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Database (Oxford). 2013 Oct 7;2013:bat070. doi: 10.1093/database/bat070. Print 2013.

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content.

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International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, 150 cours Albert Thomas, F-69372 Lyon Cedex 08, France, INRA, UMR1019, Unité Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France, Department of Biological Chemistry, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), 18-26 c/ Jordi Girona, 0834, Barcelona, Spain, Nutrition and Food Science Department, School of Pharmacy, Diagonal Campus, 27-31 Joan XXIII, 0828, University of Barcelona, Barcelona, Spain, CIBER: BC06/03 Fisiopatologia de la Obesidad y la Nutrición, CIBERobn. Instituto de Salud Carlos III, 4 c/ Sinesio Delgado, 28029 Madrid, Spain, In Siliflo Inc, ABT6V1Y2, Edmonton, Canada and Departments of Computing Science and Biological Sciences, University of Alberta, Edmonton AB T6G 2E8, Canada.


Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys.

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