Aromatase inhibitors in food – processing matters
Jenzer, H.; Denkel, C.; Kopf-Bolanz, K.; Büsser, S.; Birrer, J.; Müller, S.; Sadeghi, L. · Aktuelle Ernährungsmedizin · 2015 · Heft 3 · S. 1 bis 1
Bibliografische Angaben
Zusammenfassung
Introduction: Various flavonoids possess a partial structure similar to the physiological substrates testosterone and androstenedion and are therefore enhancers or inhibitors of aromatase, as well as modulators of 17ß-estradiol receptors ERα and ERβ. The objective of this work is to quantify remainders of aromatase-modulating phytochemicals after processing and to identify suitable gentle preparation procedures. Methods: A selection of flavonoid-rich food was prepared using BFH standard recipes. Expected analytes were extracted gently from raw and processed food using methanol/water 50: 50, containing ascorbic a…
