Gary R Beecher

Summary

Country: USA

Publications

  1. ncbi request reprint Overview of dietary flavonoids: nomenclature, occurrence and intake
    Gary R Beecher
    Foods and Nutrition Consultant, Lothian, MD 20711, USA
    J Nutr 133:3248S-3254S. 2003
  2. ncbi request reprint Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
    Xianli Wu
    Arkansas Children s Nutrition Center and Agricultural Research Service, U S Department of Agriculture, 1120 Marshall Street, Little Rock, Arkansas 72202, USA
    J Agric Food Chem 52:4026-37. 2004
  3. ncbi request reprint A method for the analysis of natural and synthetic folate in foods
    Robert F Doherty
    Food Composition Laboratory, Beltsville Human Nutrition Research Center, ARS REE USDA, Room 201, Building 161, BARC E, 10300 Baltimore Avenue, Beltsville, MD 20705 3000, USA
    J Agric Food Chem 51:354-61. 2003
  4. ncbi request reprint Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption
    Xianli Wu
    USDA Arkansas Children s Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202, USA
    J Agric Food Chem 54:4069-75. 2006
  5. ncbi request reprint Flavonoid content of U.S. fruits, vegetables, and nuts
    James M Harnly
    Food Composition Laboratory and Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 54:9966-77. 2006

Collaborators

  • Joanne M Holden
  • R L Prior
  • Xianli Wu
  • David B Haytowitz
  • Robert F Doherty
  • James M Harnly
  • Susan E Gebhardt
  • Susan Gebhardt
  • Seema Bhagwat

Detail Information

Publications5

  1. ncbi request reprint Overview of dietary flavonoids: nomenclature, occurrence and intake
    Gary R Beecher
    Foods and Nutrition Consultant, Lothian, MD 20711, USA
    J Nutr 133:3248S-3254S. 2003
    ..These observations suggest large differences in consumption, due in part to cultural and food preferences among populations of each country...
  2. ncbi request reprint Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
    Xianli Wu
    Arkansas Children s Nutrition Center and Agricultural Research Service, U S Department of Agriculture, 1120 Marshall Street, Little Rock, Arkansas 72202, USA
    J Agric Food Chem 52:4026-37. 2004
    ..Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 micromol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994-1996)...
  3. ncbi request reprint A method for the analysis of natural and synthetic folate in foods
    Robert F Doherty
    Food Composition Laboratory, Beltsville Human Nutrition Research Center, ARS REE USDA, Room 201, Building 161, BARC E, 10300 Baltimore Avenue, Beltsville, MD 20705 3000, USA
    J Agric Food Chem 51:354-61. 2003
    ..The application of the system was verified by analyzing several certified reference materials and foods and comparing results with certified values and/or total folate values as determined by microbiological assay...
  4. ncbi request reprint Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption
    Xianli Wu
    USDA Arkansas Children s Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202, USA
    J Agric Food Chem 54:4069-75. 2006
    ..Of the different aglycones, cyanidin, delphinidin, and malvidin were estimated to contribute 45, 21, and 15%, respectively, of the total ACN intake. Nonacylated contributed 77% compared to 23% from acylated ACNs...
  5. ncbi request reprint Flavonoid content of U.S. fruits, vegetables, and nuts
    James M Harnly
    Food Composition Laboratory and Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 54:9966-77. 2006
    ..This study also showed that the variation in the flavonoid content of foods, as purchased by the U.S. consumer, is very large. The relative standard deviation, averaged for each flavonoid in each food, was 168%...