Daily polyphenol intake in France from fruit and vegetables

J Nutr. 2006 Sep;136(9):2368-73. doi: 10.1093/jn/136.9.2368.


The objective of this study was to create a French database on the polyphenol content of fruit and vegetables as uncooked fruits and vegetables and then to evaluate polyphenol intake through fruit and vegetable consumption in France. To achieve this, we used the Folin-Ciocalteu method adapted to fruit and vegetable polyphenol quantitation (1). Vegetables with the highest polyphenol concentration were artichokes, parsley, and brussels sprouts [>250 mg of gallic acid equivalent (GAE)/100 g fresh edible portion (FEP)]; fruits with the highest concentrations were strawberries, lychees, and grapes (>180 mg of GAE/100 g FEP). Conversely, melons (Cantaloupe cv.) and avocados had the lowest polyphenol concentration for fruits and vegetables, respectively. Based on fruit consumption data, apples and strawberries are the main sources of polyphenols in the French diet, whereas potatoes, lettuces, and onions are the most important vegetable sources. Total polyphenol intake from fruit is about 3 times higher than from vegetables, due to the lower polyphenol concentration in vegetables. The calculation of polyphenol intake, based on both assessment methods used [(Société d'Etudes de la Communication, Distribution et Publicité (SECODIP) and Supplémentation en Vitamines et Minéraux Antioxydants (SUVIMAX)], showed that apples and potatoes provide approximatively half of the total polyphenol intake from fruit and vegetables in the French diet.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Allium
  • Brassica
  • Cynara scolymus
  • Diet Records
  • Diet*
  • Flavonoids / administration & dosage*
  • Flavonoids / analysis
  • Food Preferences
  • Fragaria
  • France
  • Fruit* / chemistry
  • Humans
  • Litchi
  • Malus
  • Petroselinum
  • Phenols / administration & dosage*
  • Phenols / analysis
  • Polyphenols
  • Solanum tuberosum
  • Vegetables* / chemistry
  • Vitis


  • Flavonoids
  • Phenols
  • Polyphenols