Zusammenfassung
Flavonol- und Flavon-glykoside kommen in allen Gemüsearten vor, hauptsächlich als Quercetin- oder Kämpferol- und weniger häufig als Luteolin- oder Apigenin-glykoside. Da ihre Bildung lichtabhängig ist, sind sie im äußeren Gewebe angereichert. Die Konzentration ist in freistehenden Blättern mit Ausnahme der Küchenzwiebel erheblich höher als in anderen Teilen der gleichen Pflanze.
Summary
Flavonol and flavone glycosides occur in common vegetables, mainly as the quercetin or kaempferol glycosides and less frequently as the luteolin or apigenin glycosides. Their formation normally depends on light, so they are mainly concentrated in the outer tissues. Their concentration in free-standing leaves is considerably greater than that in any other part of the same plant, with the exception of the onion.
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Herrmann, K. On the occurrence of flavonol and flavone glycosides in vegetables. Z Lebensm Unters Forch 186, 1–5 (1988). https://doi.org/10.1007/BF01027170
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DOI: https://doi.org/10.1007/BF01027170