Journal of Food Composition and Analysis 2011 Supplemental Materials

Journal of Food Composition and Analysis Fardet et al.

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Online Supplementary Material 1

1 Expanded Methods: Methodological considerations for estimating the polyphenol and myo-inositol contents of plant-based foods

1.1 Folin-Ciocalteu method and the choice of standard units

Concerning Folin-Ciocalteu reagent, the solvents used for extraction were methanol, ethanol,

acetone or a combination, to which diluted chloridric, acetic, formic or perchloric acid was

added. The total phenolic compound (TPC) content was then determined colourimetrically

using a standard that could be gallic acid (GA), caffeic acid (CA), ferulic acid (FA),

chlorogenic acid (ChA) or catechin (Cat) depending on the main polyphenols contained in the

product tested. The TPC content is finally expressed as GA, CA, FA, ChA or Cat equivalents

(respectively, GAE, CAE, FAE, ChAE or CatE).

Gallic acid was the most frequently used standard, and TPC values obtained with this

standard and expressed as GAE were first selected. Then, when GAE-based TPC values were

not available for some products, other standards were considered: they were FA for roasted

buckwheat groats, wheat germ, raw flaxseed and raw sunflower seed; ChA for boiled brussel

sprouts, boiled cauliflower and fresh lambsquarters; CA for boiled cabbages; and Cat for

dried apricot, raisins and carbonated orange soda. The mean TPC contents of whole-grain oat

flour, dark rye flour, white wheat flour, fresh sweet basil and sauerkraut were collected

exclusively from Phenol-Explorer database (Neveu et al., 2010) and are aggregated means

calculated from several TPC values expressed as GAE, FAE, ChAE, CAE and/or CatE. In

total, TPC values were collected for 108 products among the 132 initially selected.


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1.2 Folin-Ciocalteu method and interference with other compounds

Folin Ciocalteu’s method was initially developed to measure the content of antioxidant

compounds and it actually measures the sample’s reducing capacity (i.e. an electron transfer

based assay), which is not reflected in the name “total phenolic assay”. In reality, it was also

sensitive to compounds other than polyphenols, such as vitamin C (ascorbic acid), aromatic

amines, sulphur dioxides, sugars, organic acids and/or many others (Huang et al., 2005; Prior

et al., 2005). Thus, this method may over-estimate the real TPC content in some foods.

Despite this caveat, most data in the literature were determined according to this method

without measuring the interference of other aromatic compounds, notably because this

method is convenient, simple and reproducible (Huang et al., 2005).

The interference of aromatic compounds other than polyphenols may be overcome by heating

the extract at temperatures above 60°C and, to a lesser degree, via sonication, but which may

also degrade polyphenols as shown with anthocyanins (Tiwari et al., 2008). Therefore, TPC

values obtained after sonication and/or heating above 60°C were not considered to avoid

collecting heterogeneous data as regards with the nature of the polyphenols extracted.

1.3 Relevance of myo-inositol contents given in literature according to the analytical method employed

Because potentially available myo-inositol (PAI) content was in some cases deduced from

both myo-inositol phosphate (IP) and total myo-inositol (TI) contents, another important issue

was the relevance of data given for phytate (hexakisphosphate, IP6) contents in the literature.

Briefly: phytate was generally measured in foods using two types of methods, non-specific

techniques (generally more ancient techniques and less recent articles) that measured an

overall IP content and specific techniques (generally more recent techniques based on HPLC

or NMR and more recent articles), that separate the different IPs from IP6 to IP1 (Lott et al.,

2000; Xu et al., 1992). Methods are based on different modes of detection. In many cases,


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phytate contents that were obtained by non-specific methods were based on iron or phosphate

determination by colourimetry (Wheeler and Ferrel, 1971) and/or ion-exchange

chromatography (Harland and Oberleas, 1977). Theoretically, the latter method should give

IP6 content, but lower IPs can interfere with colourimetric determination or co-elute with IP6

(Xu et al., 1992). Therefore, non-specific methods only give a global estimation of IP content,

including IP6 and sometimes other IPs (not quantified). In this context, because the IP5-IP1

content is generally much lower than IP6 content in raw products, the conversion factor

0.2729 (used for phytate or IP6) was applied to obtain the estimated content in myo-inositol

moieties. Less often, values were given for IP6 and lower IPs (specific methods), but values

were rarely given all of the way through IP1. Consequently, to approximate IP content,

depending on the methods used and the level of confidence of the data given, either total IP

(non-specific methods) or the sum of IP6-IP1 (specific methods) contents has been utilised.

For processed products where IP6 may have been degraded into lower IP, the sum of IP6-IP1

was always considered when available. When no data for IP6 were available, we estimated

these values, when possible, by subtracting the PAI content from the TI content given by the

Clements and Darnell database (Clements and Darnell, 1980).

Values presented in Supplemental Table 1 were therefore either real or estimated PAI content

accompanied by real or estimated IP content. Therefore, these values were generally rough

estimations and, in most cases, under-estimated (notably due to the lack of data for

glycosylated myo-inositols and lipid-bound myo-inositols, e.g. phosphatidylinositol).

2 Expanded results: Rankings of raw products, cereal brans, wheat germ and defatted soybean flour (comments to Supplemental Tables 3-8)

High densities may result from low caloric content (e.g. cucumber and radish), high lipotrope

content (e.g. wheat bran, wheat germ and defatted soybean flour) or a combination of both


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(e.g. beetroot and spinach). For a food-by-food analysis, one may return to the original values

given in Supplemental Table 1, which were used to calculate the Lipotrope Densities (LDs).

Cereal brans, wheat germ and defatted soybean flour were not included in the ranking

numbering because they were not sensu stricto un-processed raw products but the by-products

of milling and defatting. However, because they concentrate very high quantities of

lipotropes, they were included in overall rankings to allow relevant comparisons.

2.1 The main lipotropes: betaine, choline, myo-inositol and methionine

All LD distributions were characterised by high ranges (Supplemental Tables 3 and 5). While

the betaine distribution was characterised by having a few products with very high densities

above 170 mg/100 kcal and almost all other products with low densities (50 products had a

density between 0 mg/100 kcal and 10 mg/100 kcal), the density distributions of choline,

myo-inositol and methionine exhibited more progressive decreases.

Concerning betaine density (Supplemental Table 3), the cereal products and milling by-

products all ranked high. Among whole-grain cereal products, whole-grain quinoa had the

highest density, greatly above that of rye, wheat, amaranth and maize. Except algae with a 0

value, vegetable products also ranked high, with lambsquarters, spinach and beetroot having a

density above 450 mg/100 kcal. Fruit, nut, seed and legume products exhibited lower betaine

densities than cereals and vegetables. Raspberries, soybean seeds, peanuts and sunflower

seeds ranked first for fruits, legumes, nuts and seeds, respectively. Seeds tended to rank

higher than nuts.

Ranking according to choline density was quite different (Supplemental Table 3). The first 13

products were all vegetables within the range of 43-95 mg/100 kcal. Spinach and

lambsquarters were the only vegetables with both high betaine and choline densities. Fruits


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and cereals were ranked intermediary, at 7-36 mg/100 kcal and 10-49 mg/100 kcal,

respectively. As for betaine, wheat germ and wheat bran were the cereal products with the

highest sources of choline relative to calories supplied, and whole-grain cornmeal was the

lowest source. Among fruits, apple with skin had a very low density while raspberries again

ranked first. Nuts and seeds ranked low (<18 mg/100 kcal) with four nuts ranking last.

Otherwise, soybean and common bean had similar densities.

Concerning methionine density (Supplemental Table 3), apart from fruits (with 16 of 17

products ranking last), the ranking of other plant-based foods (PBF) products by food group

was less marked than for betaine and choline densities. Among the first products were maize

bran, wheat bran, wheat germ, all legume products, dried Brazil nuts, sesame seeds and seven

vegetables.

The range of values was higher for PAI density than for methionine and choline densities

(Supplemental Table 6), with min- and max-values of 0 for bananas, celery and almond and

668 mg/100 kcal for blackberries, respectively. The other fruit products ranked quite high,

with citrus fruits being the next highest source of PAI on a 100 kcal basis. Cereal, legumes,

nut and seed products ranked low (< 33 mg/100 kcal). The myo-Inositol Phosphate (IP)

density distribution was opposite that of PAI, with vegetables and fruits in the lower part of

the ranking and cereals, nuts, seeds and legumes in the higher part. This was confirmed by the

negative and significant Spearman’s correlation coefficient of -0.462 (Supplemental Table 7).

Wheat bran had the highest IP density, with a value of 709 mg/100 kcal, while wheat germ,

ranking second, had an IP density of only 222 mg/100 kcal.

The highest correlation coefficients (r) were associated with the most similar LD rankings.

First, the r between PAI and betaine and methionine densities and the r between methionine

and pantothenic acid densities were not significant. However, although the number of PBF for


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which PAI content could have been found was lower, the PAI density was significantly and

positively correlated with choline density (r = 0.327; P = 0.0448). Second, betaine, choline

and methionine densities were significantly and positively correlated with each other, with the

highest value found for choline vs. betaine (r = 0.457); this meant that a significant number of

products was similarly ranked for these LDs.

The sum of betaine, choline, PAI and methionine densities (BeChIMe) was only calculated

for 38 products (Supplemental Table 8). The density difference between the first (spinach)

and last (banana) product was almost 50-fold. Spinach, blackberries, wheat germ and

beetroots were largely above other products with a density within the range of 561-965

mg/100 kcal. No PAI data have been found for lambsquarters and wheat bran; however, by

summing only betaine, choline and methionine densities, the summed LDs of both products

remained high with respective values of 1073 mg/100 mg and 916 mg/100 mg (results not

shown). More generally, seven raw vegetables ranked among first eight products. Citrus fruits

ranked rather high, within the density range of 283-355 mg/100 kcal. Soybean and common

bean had a similar BeChIMe density of 160 mg/100 kcal. Among cereal products, except

germ and bran, whole-grain quinoa had the highest BeChIMe density. Apple with skin,

pineapple, carrots, strawberries, peanuts, blueberries, pears, grapes, almonds, avocado and

bananas all had a relatively low BeChIMe density below 100 mg/100 kcal and 10-fold less

than spinach. Considering the level of correlation, the BeChIMe density was the most

correlated with choline density (r = 0.693), then with PAI density (r = 0.600), and less with

methionine density (r = 0.425), meaning that the BeChIMe density ranking was the closest to

that of choline density (Supplemental Table 7).


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2.2 The lipotropic micronutrient: magnesium and B vitamins

The magnesium density distribution resembled that of betaine, with five products having a

high density within the range of 119-465 mg/100 kcal and all other products having densities

within the range of 10-95 mg/100 kcal (Supplemental Table 3). More than half (11/19) of the

vegetable products were ranked among the first 13 products. As for methionine, fruits had a

low magnesium density, with 12 of 19 products among the last 14 products with a density

below 20 mg/100 kcal. Again, wheat bran ranked high. Seeds tended to have higher

magnesium densities than nuts. Blackberries, the first fruit, ranked 14. The two legume

products had similar magnesium densities. Concerning the level of correlation, the

magnesium density correlated most with the methionine density (r = 0.720; P < 0.05;

Supplemental Table 7).

Niacin and pantothenic acid densities had very similar distributions, with one outlier product

(mushrooms) with very high densities of 19.00 mg/100 kcal and 5.93 mg/100 kcal,

respectively; all other products were within the lower ranges of 0.04-5.81 mg/100 kcal and

0.03-2.65 mg/100 kcal, respectively, LD decrease being progressive (Supplemental Table 4).

Vegetable products tended to rank first for all B vitamin densities, especially folate, with 13

of 19 vegetables among the first 15 products. Nut and seed products ranked quite low for B

vitamin densities, especially dried Brazil nut. Fruits ranked intermediary for the three B

vitamin densities, between ranks 9 and 53 for niacin, 11 and 52 for pantothenic acid and 13

and 56 for folates, with blackberry always ranking the highest. Conversely, grape and apple

with skin ranked very low. Among cereal products, wheat bran and wheat germ had relatively

high niacin and pantothenic acid densities, while whole-grain cereals ranked relatively low.

Nuts and seeds also generally tended to rank low. Common bean and soybean ranked

intermediary, had similar niacin and pantothenic acid densities and had a very high folate

density. Nut, seed, fruit and cereal products tended to have lower folate densities than


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vegetable and legume products; for example, whole-grain cereals (grains or flours) all had

folate densities below 0.024 mg/100 kcal, i.e. at least 23-fold less than the density of lettuce,

which ranked first at 0.572 mg/100 kcal. The level of correlation (r) was relatively high for

each B vitamin density in a tight range of 0.627 (folates vs. niacin densities) - 0.687 (folates

vs. pantothenic acid densities) (Supplemental Table 7).

When considering the sum of B vitamins, the density distribution was characterised by a very

high density for mushrooms (25.05 mg/100 kcal), and then density progressively decreased

for all other products within the range of 0.07-8.46 mg/100 kcal (Supplemental Table 5).

Most vegetables (14/19) had a relatively high density above 3.00 mg/100 kcal. Among fruits,

blackberries ranked first. Apples with skin, pears and grapes had the lowest total B vitamin

density. Among nuts and seeds, peanuts and seeds ranked the highest, while three nuts ranked

last. Compared to vegetables and, to a lesser extent, fruits, soybean and common bean were

not a good source of B vitamins on a 100 kcal-basis. Cereal ranking had quite heterogeneous

densities ranging from 0.67 mg/100 kcal for whole-grain oat flour to 2.37 mg/100 kcal for

whole-grain wheat flour and 8.46 mg/100 kcal for wheat bran. Total B vitamin density

correlated very well with niacin density (r = 0.931), pantothenic acid (r = 0.835) and folate (r

= 0.726) densities (Supplemental Table 7), meaning that total B vitamin density ranking was

first very similar to niacin density ranking.

In comparison to the r from B vitamin densities between 0.627 and 0.687, the r from the 4

main LDs was lower, between 0.327 and 0.457, underlying a lower level of ranking

similarities for betaine, choline, PAI and methionine densities than for B vitamins.

2.3 Mean rank for the eight lipotrope densities

Due to very different LD ranges obtained for B vitamins (from 0.003 to 19.003 mg/100 kcal)

and other lipotropes (from 0 to 887.1 mg/100 kcal), the sum of only eight LDs cannot


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satisfactorily reflect B vitamin densities, notably that of folates, due to its very low values

(range of 0.003-0.572 mg/100 kcal) compared to betaine, choline, PAI, methionine and

magnesium density values: indeed, while a 1 mg/100 kcal-difference between 2 foods for the

methionine density may not have relevant physiological effect, 0.1 mg/100 kcal difference in

folate density may be nutritionally relevant. Consequently, the sum of the eight LDs cannot

satisfactorily express the overall lipotropic potential of PBFs from a physiological point of

view.

Raw PBF products were therefore finally classified according to their mean rank for either

seven (Supplemental Table 4) or eight (Supplemental Table 6) LDs. First, excluding PAI

density, sweet basil ranked first with a mean rank of 6.7 relative to the 61 PBF products, and

grapes ranked last with a mean rank of 56.7. All nuts ranked low, above a mean rank of 37.0,

while seeds tended to rank higher, between 27.0 and 41.0. Except onion, avocado and potato

with skin, all raw vegetables ranked high with a mean rank below 23.0. Except blackberries,

all fruits ranked relatively low with a mean rank above 24.0. Except wheat bran, wheat germ

and maize bran, all whole-grain cereals ranked similarly to seeds, with mean ranks between

24.0 and 40.0. Excluding defatted soybean flour, the two legume products had a mean rank

around 30.0. When including PAI density, raw asparagus rank first with a mean rank of 5.5

relative to the 39 PBF products (38 PBFs + wheat germ), and grapes ranked last again with a

mean rank of 35.9 (Supplemental Table 6). Despite a high betaine density, beetroot had a

mean rank of only 16.1, reflecting lower rankings for other LDs. Except avocado and onion,

all vegetables had high mean rank, within the range of 5.5-16.1. Except blackberries, fruit and

nut products still ranked low, with mean ranks between 19.0 and 35.9.

Ranking first among raw PBFs, raw asparagus was therefore chosen as the reference food

(Lipotropic Capacity, LC = 100) for calculating other LCs.


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3 Expanded discussion: methodological choices for calculating the lipotropic capacity

3.1 What is the best way to express the lipotrope content?

The LC is calculated from the LD, expressed on a 100 kcal-basis. However, the lipotrope

content of PBF may be also based on 100 g fresh weight- or a serving size-basis. From a

nutritional point of view, the calorie basis was shown to be the “preferred option when based

on nutrients to encourage” (p. 902) (Drewnowski et al., 2009). Undoubtedly, lipotropic

compounds are nutrients to encourage. Otherwise, it has been recently demonstrated in

Swedish children and adolescents that consumption of diets with “lower dietary energy

density is associated with better dietary quality” (p. 1) (Patterson et al., 2010). In addition,

the liver fat score in sedentary abdominally obese men was significantly and positively

associated with average total caloric intake (Kuk et al., 2008). Based on these results, and 1)

because lipotropes counteract excess hepatic fat deposits, 2) because excess weight gain or

obesity is physiologically expressed by excess fat deposits, notably in the liver, and 3)

because obesity/weight gain notably results from excess energy consumed (Wadden, 1993),

expression of lipotrope content on a calorie basis appeared to be the most nutritionally

relevant. Otherwise, serving sizes largely vary from one country to another.

The major drawback of expressing LD on a 100 kcal-basis was the over-estimation of the LD

for PBFs having a very low caloric content, such as brewed coffee (0.7 kcal/100 mL) and

brewed tea (1.2 kcal/100 mL). In addition, a 100 kcal-basis may be excessive and not very

nutritionally representative with respect to the usual and low daily amounts consumed for

some vegetables and fruits with low caloric content (Drewnowski et al., 2009). Conversely,

foods that combine both very high energy and lipotrope contents have low LDs, such as nuts

and seeds; however, such PBFs should be considered as interesting sources of lipotropes and


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be consumed in small amounts, either daily or weekly. In such cases, a serving basis

expression would probably be more relevant.

3.2 The polyphenol, carnitine and resistant starch contents

The calculation of the PBF LC is based on the LD of eight compounds.

However, polyphenols may also exhibit lipotropic effects (Fardet & Chardigny, 2011). The

total phenolic compound fraction was chosen as being roughly representative of polyphenols.

Indeed, PBFs’ TPC content corresponds to the easily extractable fraction and not to bound

polyphenols. Thus, the TPC content would be likely to be released within the digestive tract

and be potentially available for absorption and to exert a lipotropic effect. However, this is

probably not completely true, as shown with different cereal products by comparing the TPC

content of aqueous-organic (acidic methanol/water - 50/50 - plus acetone/water - 70/30) vs.

digestive enzymatic (pepsin, pancreatin, amylase and amyloglucosidase) extracts (Perez-

Jimenez & Saura-Calixto, 2005). Perez-Jimenez and Saura-Calixto (2005) showed that

enzymatic extract TPC contents were between 2 and 15-fold higher than those measured in

the aqueous-organic extracts; for example, the boiled rice, wheat flour and wheat bran TPC

contents increased from, respectively, 21, 344 and 280 mg GAE/100 g in the aqueous-organic

extracts to 323, 703 and 863 mg GAE/100 g in the enzymatic extracts. From a nutritional

perspective, our collected data for TPC contents undoubtedly underestimated the real amount

of polyphenols that can be released within the digestive tract, and they must be taken as only

indicative of some tendencies, notably by food groups. Thus, when adding the TPC density to

the eight LDs, the C group ranked last; however, considering the results of the study by Perez-

Jimenez and Saura-Calixto (Perez-Jimenez & Saura-Calixto, 2005), it is highly probable that

the overall amount of polyphenols released within the small intestine following digestion of

products from this food group is far higher than the TPC content usually measured by the


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Folin-Ciocalteu method. In addition to using digestive enzymatic extracts, it will be necessary

to differentiate the amounts of each class of polyphenols, specifically phenolic acids,

lignanes, flavonoids and stilbenes. Only by doing such an analysis will it be meaningful to

include polyphenols within the calculations for the lipotropic potential of PBFs.

Another issue with polyphenols is the vitamin C (ascorbic acid) content of PBFs, which can

interfere with TPC measurements and lead to an over-estimation of the real TPC content of

PBFs. This is a particular concern for vegetables and fruits, which have the highest vitamin C

contents of all the PBF groups. Thus, from our list of 19 vegetables and 19 fruits, the mean

vitamin C values of, respectively, 26 ±36 and 24 ± 24 mg/100 g of food were calculated from

the USDA (United State Department of Agriculture) databases (2005); while those of the C (n

= 6 products), L (n = 2 products) and N (n = 9 products) groups were, respectively, 0, 3.9 ±2.9

and 1.4 ±1.9 mg/100 g of food (results not shown). The degree of over-estimation was not

possible to evaluate because it should be measured separately for each product. Nevertheless,

it has been estimated on 18 different fruit types (including avocado) that 92% of the vitamin C

content can be substracted from the TPC content to reach more realistic values (Vinson et al.,

2001). In this study, the TPC content was determined by Folin-Ciocalteu method with

catechin as standard (Vinson et al., 2001). Interestingly, 14 of these fruits were the same as

those in our study. By applying this correction factor of “0.92 x vitamin C content” (corrected

data not shown) and bearing in mind that most of our collected values were expressed in GAE

and not CatE, a rough estimation of the corrected TPC density for the F group has been

obtained: it decreased from 570 to 525 mg GAE/100 kcal (∼ -8%). Similar results have been

reported in 18 other fruits (Stratil et al., 2007). Others have measured the TPC content of

some fruits using HPLC combined with Folin Ciocalteu’s assay; the TPC content obtained by

the latter method corresponded to the sum of polyphenols and vitamin C, as measured by

HPLC (Klimczak et al., 2007). Our collected TPC data must be therefore balanced by the


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interference with other compounds, notably the vitamin C content, especially for citrus fruits,

and by the fact that they underestimate the real amount of TPC that is likely to be released

within the intestine.

Besides the eight lipotropes selected, carnitine, common to both PBFs and animal-based

foods (ABFs), is also a recognised lipotrope (Fardet & Chardigny, 2011). Carnitine allows

acyl-CoA derived from free fatty acids to be transferred within the mitochondrial and/or

peroxisomal matrices for further β-oxidation via carnitine palmityl transferase I (CPT I).

Unfortunately, the lack of data for the carnitine contents of PBFs prevented us from including

it in calculations because the number of PBFs selected would have been too low compared to

the number of PBFs selected for the betaine and choline contents. The highest carnitine

contents are found in ABFs and range from 3.23 to 166 mg/100 g of food for meat products (n

= 20 products), 2.20 to 9.72 mg/100 g for liquid dairy products (n = 17 products) and 0.64 to

12.7 mg/100 g of food for cheeses (n = 20 products) (Seline & Johein, 2007). The few

existing data for PBFs are mainly derived from two studies by Seline and Johein (Seline &

Johein, 2007) and Bourdin et al. (Bourdin et al., 2007). Ranges reported were 0.014-0.164

mg/100 g of food for 4 fruits (apple, banana, guava and orange), 0.163-0.43 mg/100 g of food

for 6 vegetables (avocado, carrot, cauliflower, corn, cucumber and peas) and 1.32-4.98

mg/100 g of food for 3 mushrooms (chanterelle, an undefined mushroom and oyster

mushroom) (Seline & Johein, 2007) and 0.270-0.510 mg/100 g dry food for 3 mature seeds

(6‐day‐old in vitro seedlings of rapeseed, flax and tobacco at the stage of emergence of

the first pair of leaves) (Bourdin et al., 2007). Thus, mushrooms appear to be a good source

of carnitine, followed by vegetables, then fruits and seeds. Once more data will be available

for carnitine PBF contents, it can be included within the calculation of the PBF LC.


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Although not being a phytochemical sensu stricto, resistant starch (RS) is classified as a fibre-

type compound (Sajilata et al., 2006), is specific to PBFs and was also shown to exert

lipotropic effect in rats (Fardet & Chardigny, 2011). It includes physically protected starch

(RS1), ungelatinised resistant granules (RS2), retrograded starch (RS3) and/or chemically

modified starches (RS4) (Sajilata et al., 2006). High RS contents are notably found in

processed starchy PBF following thermal treatments, mainly cereal and legume products, and

may depend on processing conditions. For example, the total RS content of adzuki bean

(Phaseolus angulari) seed flour increased from 0.53 g/100 g to 1.36 g/100 g and 2.90 g/100 g

dry matter after 60 and 90 min, respectively, of being cooked in water (Cheung & Chau,

1998). One may also find very high RS contents in some raw starchy PBFs, like bananas, of

which more than 80% of its native α-glucans may be resistant to small intestine digestion in

humans (Englyst & Cummings, 1986; Faisant et al., 1995), and nuts and seeds such as

chestnut (Castanea sativa), of which 58% of its starch content was reported to be RS

(Pizzoferrato et al., 1999). Unlike the adzuki bean, the RS content of raw chestnut decreases

upon ripening and roasting (17% of starch) (Pizzoferrato et al., 1999), and banana RS content

decreases upon ripening. However, RS is composed of different types with different colonic

fates and different resulting physiological properties (Champ, 2004), suggesting that all

fractions may have not the same lipotropic potential. As for polyphenols and carnitine, more

data for PBF RS contents are necessary before including this compound within the calculation

of the PBF LC.

Abbreviations

ABF: animal-based food

BeChIMe: acronym for the sum of betaine, choline, myo-inositol and methionine

GAE: gallic acid equivalents


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IP: myo-inositol phosphates

IP6: myo-inositol hexakisphosphate (or phytic acid)

LC: lipotropic capacity

LD: lipotrope density

PAI: potentially available myo-inositol

PBF: plant-based food

RS: resistant starch

TI: total myo-inositol

TPC: total phenolic compounds

USDA: United States Department of Agriculture

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18

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1

SUPPLEMENTAL TABLE 1 Lipotrope, extractable polyphenol, energy and water contents of the 132 plant-based food products selected from the choline and

betaine databases1

Betaine-choline-inositol-methionine-magnesium

(mg/100 g fw)3

B-vitamins

(mg/100 g fw)

Product description by food

category

USDA

NDB No2

Food

code

Betaine Choline PAI (IP)4 Met-

hionine

Magne-

sium

Niacin

(B3)

Pantothe-

nic acid

(B5)

Folates

(B9)

Total

Phenolic

Compounds

(TPC,

mg/100 g

fw)5

Energy

density

(kcal/100

g fw)6

Water

content

(g/100 g)

Cereals (C)7

Whole-grain amaranth 20001 C1 68.0 70.0 87 (396) 226.0 266 1.286 1.047 0.049 181.8 343.9 9.8

Barley malt flour 20131 C2 66.0 38.0 92 (193) 294.0 97 5.636 0.577 0.038 156.0 342.5 8.2

Roasted buckwheat groats 20010 C3 2.6 54.0 - (-)8 153.0 221 5.135 1.233 0.042 356.0 329.9 8.4

Cooked roasted buckwheat groats 20009 C4 0.5 20.0 - (-) 44.0 51 0.940 0.359 0.014 -9 88.1 75.6

Whole-grain maize cornmeal 20020 C5 12.0 22.0 - (208) 170.0 127 3.632 0.425 0.025 145.2 343.2 10.3

Maize bran 20015 C6 4.6 18.0 - (-) 174.6 64 2.735 0.636 0.004 - 68.3 4.7

Whole-grain masa 20317 C7 2.0 4.30 - (167) 196.0 110 3.681 0.658 0.024 32.6 338.1 9.0

Whole-grain oat flour 20038 C8 31.0 30.0 9 (261) 312.0 177 0.961 1.349 0.056 82.2 352.3 8.2

Oat bran 20033 C9 25.2 40.9 - (-) 335.0 235 0.934 1.494 0.052 116.2 335.8 6.6

Whole-grain quinoa 20035 C10 630.0 73.5 33 (204) 262.0 210 2.930 1.047 0.049 340.0 360.6 9.3

White rice (polished) 20052 C11 3.9 89.0 - (-) 153.0 23 1.600 1.287 0.006 18.0 336.1 13.3

Cooked white rice 20045 C12 0.3 2.1 5 (11) 63.0 12 0.400 0.390 0.003 - 124.4 68.4

Cooked brown rice 20037 C13 0.5 9.2 - (-) 58.0 43 1.528 0.285 0.004 21.0 103.1 73.1

Dark rye flour 20063 C14 150.0 30.0 - (236) 209.0 248 4.270 1.456 0.060 72.0 264.9 11.1

Whole-grain wheat flour 20080 C15 73.0 31.0 - (250) 212.0 138 6.365 1.008 0.044 108.9 313.1 10.3

White wheat flour 20081 C16 1.6 10.0 - (60) 183.0 22 1.198 0.248 0.029 65.3 344.6 11.9


2

Wheat bran 20077 C17 1399.5 81.4 - (1328) 234.0 611 13.578 2.181 0.079 182.5 187.3 9.9

Wheat germ 20078 C18 1163.5 168.4 109 (743) 456.0 239 6.813 2.257 0.281 349.0 334.5 11.1

Toasted wheat germ 08084 C19 738.3 170.7 - (-) 574.0 320 5.590 1.387 0.352 - 350.7 5.6

Whole wheat bread 18075 C20 61.3 27.0 0 (142) 155.0 86 3.837 0.552 0.050 205.7 233.4 37.7

White wheat bread 18069 C21 30.3 14.1 0 (28) 135.0 23 0.850 0.203 0.025 - 250.8 36.4

French/Vienna bread, sourdough 18029 C22 55.0 15.0 0 (34) 158.0 27 0.878 0.387 0.031 76.0 257.8 34.3

Toasted French/Vienna bread 18030 C23 59.0 18.0 - (-) 172.0 30 0.859 0.273 0.024 - 280.5 28.6

Cooked bulgur 20013 C24 83.0 6.9 - (-) 48.0 32 1.000 0.344 0.018 - 70.8 77.8

Dry pasta 20120 C25 137.2 15.0 - (89) 147.0 53 1.700 0.431 0.018 - 351.6 9.9

Boiled pasta 20121 C26 44.2 6.5 - (-) 64.0 18 0.400 0.112 0.007 - 147.8 62.1

Ready-to-eat breakfast cereals 08---10 C27 102.9 24.1 - (202) 125.4 121 9.765 0.574 0.025 291.0 353.4 4.0

Legumes (L)

Raw bean 16---11 L28 0.3 76.5 67 (287) 290.3 163 1.824 0.770 0.428 888.7 272.4 11.7

Boiled bean 16---12 L29 0.1 37.0 - (103) 121.0 49 0.515 0.232 0.147 68.3 104.1 64.6

Canned bean 16---13 L30 0.1 30.0 77 (75) 88.7 34 0.412 0.153 0.058 54.6 75.2 75.1

Raw soybean 16108 L31 1.3 118.6 50 (333) 492.0 280 1.623 0.793 0.375 506.1 408.9 8.5

Defatted soybean flour 16117 L32 2.8 190.0 - (544) 634.0 290 2.612 1.995 0.305 203.8 282.5 7.3

Tofu 16126-16127 L33 1.6 27.5 - (52) 84.0 32 0.318 0.081 0.032 - 69.6 86.1

Vegetable (V)

Raw algae/seaweed 11---14 V34 0.0 39.2 7 (11) 87.8 77 0.897 0.444 0.133 235.7 43.7 85.0

Boiled artichoke 11008 V35 0.2 34.0 - (-) 52.2 60 1.001 0.342 0.051 792.0 38.5 84.0

Raw asparagus 11011 V36 2.8 16.0 20 (2) 22.0 14 0.978 0.274 0.052 83.9 16.8 93.2

Boiled asparagus 11012 V37 0.9 26.0 - (-) 25.0 14 1.084 0.225 0.149 159.0 19.9 92.6


3

Avocado 09038 V38 1.3 14.1 8 (38) 37.0 29 1.912 1.463 0.089 152.1 153.6 72.3

Fresh sweet basil 02044 V39 0.4 11.0 - (6) 36.0 81 0.925 0.238 0.064 231.8 17.4 91.0

Boiled green beans 11061 V40 0.1 14.0 68 (1) 18.0 24 0.383 0.049 0.023 41.4 21.0 91.4

Raw beetroot 11080 V41 162.4 6.8 8 (1) 18.0 23 0.334 0.155 0.109 176.1 34.8 87.6

Canned beetroot 11084 V42 180.9 6.8 4 (1) 10.0 17 0.157 0.156 0.030 130.0 26.8 91.0

Raw broccoli 11090-11096 V43 0.9 18.5 25 (5) 43.0 22 0.930 0.448 0.073 148.2 23.9 90.9

Boiled broccoli 11091 V44 0.1 40.0 - (-) 36.0 21 0.553 0.616 0.108 115.2 28.5 89.3

Boiled brussel sprouts 11099 V45 0.2 41.0 - (-) 24.0 20 0.607 0.252 0.060 200.0 32.3 88.9

Raw cabbage 11---15 V46 0.7 14.5 35 (4) 16.3 20 0.339 0.158 0.047 133.1 22.4 91.2

Boiled cabbage 11---16 V47 0.2 13.8 6 (6) 14.7 14 0.388 0.114 0.019 88.8 22.7 91.9

Sauerkraut 11439 V48 0.5 10.2 - (-) 8.9 13 0.143 0.093 0.024 67.0 10.4 92.5

Raw sweet pepper 11333-11821 V49 0.1 5.6 54 (3) 11.5 11 0.730 0.208 0.015 336.1 19.8 93.1

Raw carrot 11124 V50 0.4 8.2 10 (3) 7.0 11 0.770 0.337 0.026 48.2 30.6 89.3

Boiled carrot 11125 V51 0.1 8.8 - (-) 5.0 10 0.645 0.232 0.014 11.0 25.4 90.2

Boiled cauliflower 11136 V52 0.1 39.0 - (-) 26.0 9 0.410 0.508 0.044 100.0 16.8 93.0

Raw celery 11143 V53 0.1 6.1 0 (5) 5.0 11 0.320 0.246 0.036 44.4 9.3 95.4

Peeled cucumber 11206 V54 0.1 5.7 11 (4) 5.4 12 0.037 0.240 0.014 24.0 9.2 96.7

Pickles 11937 V55 0.0 3.4 - (-) 5.0 11 0.006 0.054 0.001 - 14.6 91.7

Lambsquarters 35196 V56 330.0 20.0 - (7) 49.0 34 1.200 0.092 0.030 232.8 37.2 84.3

Lettuce 11---17 V57 0.1 9.3 20 (0) 16.7 12 0.279 0.132 0.069 93.2 12.1 95.4

Boiled whole kernel sweet maize 11179 V58 0.2 22.0 - (24) 68.0 28 1.311 0.151 0.035 33.5 83.8 77.0

Raw mushroom 11---18 V59 2.8 10.8 - (41) 33.8 13 4.303 1.343 0.026 89.1 22.6 90.7

Raw onion 11282-11294 V60 0.1 5.8 32 (1) 9.0 10 0.108 0.110 0.021 74.5 34.7 89.9

Boiled green peas 11313 V61 7.8 28.0 - 78.0 22 1.480 0.142 0.059 - 58.0 79.5

Raw potato with skin 11---19 V62 1.0 13.3 - (10) 30.3 22 1.083 0.287 0.017 23.0 67.1 80.4

Baked potato with skin 11---20 V63 0.2 16.0 - (-) 33.5 28 1.490 0.368 0.025 - 84.5 75.5


4

French fries 11403 V64 0.6 23.0 - (27) 42.0 26 2.218 0.522 0.028 - 167.5 60.0

Potato chips 19411 V65 0.2 12.0 36 (54) 110.0 70 4.182 4.347 0.075 - 544.8 2.3

Baked sweet potato 11508 V66 35.0 13.0 - (-) 49.0 27 1.487 0.884 0.006 - 78.4 75.8

Radish 11429 V67 0.1 6.5 8 (2) 7.0 10 0.254 0.165 0.025 57.5 10.7 95.3

Spices & dried herbs 02---21 V68 6.9 50.1 - (308) 291.2 276 4.331 1.140 0.141 2841.7 273.0 8.3

Raw spinach 11463 V69 211.8 22.0 4 (2) 26.0 73 0.571 0.123 0.130 246.1 27.3 89.5

Boiled spinach 11464 V70 48.9 25.0 - (4) 59.0 82 0.439 0.075 0.121 125.1 26.3 88.9

Baked winter squash 11644 V71 0.2 11.0 - (-) 11.0 13 0.495 0.234 0.020 - 30.9 89.2

Boiled zucchini 11478 V72 0.3 9.4 - (-) 9.0 22 0.428 0.114 0.017 - 13.1 94.7

Raw tomato 11529 V73 0.1 6.7 47 (0.2) 7.0 11 0.594 0.089 0.015 45.2 15.6 94.5

Canned tomato sauce 11549 V74 0.8 9.9 - (-) 7.0 16 0.975 0.309 0.009 177.0 30.9 89.1

Canned tomato paste 11546 V75 0.4 39.0 - (-) 18.0 42 3.076 0.142 0.012 - 79.2 73.5

Catsup 11935 V76 0.2 12.1 36 (2) 15.0 19 1.501 0.046 0.010 249.0 109.5 69.2

Nuts and seeds (N)22

Raw almond 12061 N77 0.5 52.0 0 (278) 188.0 275 3.925 0.349 0.029 296.1 572.6 5.3

Dried Brazil nut 12078 N78 0.4 29.0 - (332) 1008.0 376 0.295 0.184 0.022 285.5 674.2 3.5

Oil-roasted cashew nut 12586 N79 11.0 61.0 - (333) 334.0 273 1.736 0.880 0.025 86.7 604.7 2.3

Dried flaked coconut meat 12109 N80 1.3 19.0 0 (53) 61.0 48 0.300 0.696 0.008 - 475.6 15.6

Flaxseed 12220 N81 3.1 79.0 - (411) 370.0 392 3.080 0.985 0.087 509.0 458.9 7.0

Raw hazelnut 12120 N82 0.4 46.0 - (408) 221.0 163 1.800 0.918 0.113 639.4 634.6 5.3

Dry-roasted Macadamia nut 12632 N83 0.3 45.0 - (-) 23.0 118 2.274 0.603 0.010 36.2 735.2 1.6

Raw peanut 16087 N84 0.6 53.0 25 (216) 317.0 168 12.066 1.767 0.240 400.8 576.9 6.5

Peanut butter 16097-16098 N85 0.8 66.2 - (-) 302.0 157 13.546 1.089 0.083 536.0 604.0 1.5

Raw pecan nut 12142 N86 0.7 41.0 - (327) 183.0 121 1.167 0.863 0.022 1816.4 701.5 3.5


5

Dried pine nut 12147 N87 0.4 56.0 - (309) 259.0 251 4.387 0.313 0.034 58.2 707.6 2.3

Dry-roasted pistachio nut 12652 N88 0.8 71.0 - (230) 351.0 120 1.425 0.513 0.050 339.6 565.1 2.0

Sesame seed 12201 N89 0.7 26.0 56 (723) 880.0 345 5.800 0.290 0.115 - 633.2 3.8

Sunflower seed 12036 N90 35.0 55.0 - (282) 494.0 354 4.500 6.745 0.227 1601.0 570.3 5.4

Raw walnut 12154-12155 N91 0.4 37.8 - (568) 351.5 180 0.798 1.115 0.065 1414.9 657.8 4.3

Fruits (F)

Apple 09003 F92 0.1 3.4 40 (17) 1.0 5 0.091 0.061 0.003 209.5 46.9 85.6

Dried apricot 09032 F93 0.3 14.0 - (-) 15.0 32 2.589 0.516 0.010 330.7 227.5 30.9

Banana 09040 F94 0.1 9.8 0 (6) 8.0 27 0.665 0.334 0.020 154.7 87.7 74.9

Blackberry 09042 F95 0.3 8.6 170 (3) 4.2 20 0.646 0.276 0.025 640.7 25.5 88.2

Blueberry 09050 F96 0.2 6.0 14 (-) 12.0 6 0.418 0.124 0.006 13330.5 52.9 84.2

Cranberry 09078 F97 0.2 5.5 - (-) 3.0 6 0.101 0.295 0.001 543.1 31.2 87.1

Dried date 09087-09421 F98 0.4 7.5 - (-) 19.5 49 1.442 0.697 0.017 641.2 278.4 20.9

Dried fig 09094 F99 0.8 16.0 - (-) 34.0 68 0.619 0.434 0.009 960.0 236.9 30.1

Grape 09132 F100 0.1 5.6 16 (-) 9.0 7 0.188 0.050 0.002 163.0 72.5 80.5

Raisin 09298 F101 0.3 11.0 17 (3) 21.0 32 0.766 0.095 0.005 475.2 315.5 15.4

Grapefruit 09112 F102 0.2 7.5 111 (-) 7.0 9 0.204 0.262 0.013 162.7 39.1 88.1

Kiwifruit 09148 F103 0.5 7.8 139 (0) 24.0 17 0.341 0.183 0.025 237.7 54.4 83.1

Mandarin orange 09218-09433 F104 0.1 12.0 125 (24) 2.0 11 0.506 0.184 0.020 192.0 49.1 85.9

Melon 09181 F105 0.1 7.6 - (-) 12.0 12 0.734 0.105 0.021 59.3 34.0 90.2

Nectarine 09191 F106 0.2 6.2 - (-) 6.0 9 1.125 0.185 0.005 68.0 42.5 87.6

Orange 09202 F107 0.1 8.4 143 (-) 9.0 11 0.425 0.261 0.034 278.6 45.2 85.9

Peach 09236 F108 0.2 6.1 53 (-) 10.0 9 0.806 0.153 0.004 186.2 36.2 88.9

Canned peach 09370 F109 0.3 3.3 - (-) 14.0 5 0.614 0.050 0.003 47.0 73.4 79.3


6

Pear 09252 F110 0.2 5.1 21 (-) 2.0 7 0.157 0.048 0.007 176.0 48.6 83.7

Canned pear 09257 F111 0.3 1.9 - (-) 2.0 4 0.242 0.022 0.001 - 72.0 80.4

Pineapple 09429-09430 F112 0.1 5.6 30 (4) 12.0 12 0.489 0.205 0.015 147.9 50.9 86.5

Plum 98107-09279 F113 0.1 5.2 48 (-) 8.0 7 0.417 0.135 0.005 407.8 42.2 87.2

Prune 09291 F114 0.4 10.0 - (-) 16.0 41 1.882 0.422 0.004 1195.0 216.2 30.9

Raspberry 09302 F115 0.7 10.8 - (-) 3.6 22 0.598 0.329 0.021 572.0 30.3 85.8

Strawberry 09316 F116 0.3 5.7 13 (0.3) 2.0 16 0.386 0.125 0.024 356.9 27.0 91.0

Watermelon 09326 F117 0.2 4.1 38 (2) 6.0 10 0.178 0.221 0.003 51.5 32.2 91.5

Beverages (B)

Apple juice 98005-09400 B118 0.1 1.8 41 (0) 1.0 3 0.100 0.063 0 33.9 46.2 87.9

Beer 14003-14006 B119 7.0 8.6 - (-) 0.0 6 0.452 0.036 0.006 44.5 36.3 93.4

Coconut milk 12118 B120 0.0 8.5 - (-) 38.0 46 0.637 0.153 0.014 - 211.3 72.9

Carbonated cola 14400 B121 0.1 0.5 0 (-) 0.7 0 0 0 0 8.1 38.7 90.3

Brewed ground coffee 14209 B122 0.1 2.6 - (1) 0.0 3 0.191 0.254 0.002 89.1 0.7 99.4

Dry instant coffee 14214-14218 B123 4.8 100.0 - (-) 23.0 327 28.173 0.097 0 438.6 260.7 3.1

Grape juice 09135 B124 0.2 3.2 16 (-) 1.0 10 0.262 0.041 0.003 104.0 62.8 84.1

Lemonade concentrate 14292-14542 B125 0.3 2.0 - (-) 1.4 5 0.074 0.057 0.008 - 187.2 52.3

Lime juice 09160 B126 0.2 5.1 59 (-) 2.0 8 0.142 0.123 0.010 122.0 29.6 90.8

Orange juice 09209-09215 B127 0.2 9.3 146 (-) 2.5 11 0.241 0.175 0.031 64.4 44.3 88.3

Carbonated orange juice 14150 B128 0.1 0.6 1 (0) 0.0 1 0 0 0 0 49.2 87.6

Soybean milk 16120 B129 1.0 24.0 - (39) 36.0 25 0.289 0.518 0.016 31.2 49.7 88.0

Brewed tea 14355 B130 1.7 0.4 3 (1) 0.0 3 0.000 0.011 0.005 104.9 1.2 99.7

Canned condensed tomato soup 06159 B131 4.2 13.0 5 (2) 18.0 14 1.032 0.053 0 11.7 60.3 82.5

Wine 14096-14106 B132 0.9 5.3 73 (-) 0.4 11 0.166 0.038 0.001 105.0 83.8 86.7


7

1Data are from the general USDA (U.S. Department of Agriculture, 2005a, U.S. Department of Agriculture et al., 2008), Souci (Souci et al., 2008), Afssa-Ciqual (Afssa, 2008) and Phenol-Explorer (Neveu et al., 2010) databases as well as

complementary references listed in Supplemental Material 2; choline and betaine databases from which foods have been selected include the USDA (U.S. Department of Agriculture et al., 2008), Zeisel et al. (Zeisel et al., 2003), Likes et al., (Likes

et al., 2007), Sakamoto et al. (Sakamoto et al., 2002) and DaSilva and Jensen (Dasilva and Jensen, 1973)

2Numbers are those used by USDA in its databases 3fw: fresh weight 4PAI: potentially available myo-inositol, which corresponds to the estimated free myo-inositol fraction; number in brackets (IP), corresponds to the estimated total myo-inositol phosphate content (expressed in mg myo-inositol moities/100 g fresh

weight) coming from all inositol phosphate compounds, i.e. from IP6 to IP1; however, values must be regarded with caution because they are rough estimations 5All data are expressed as gallic acid equivalents (GAEs), except for C3, C18, N81 and N90, which are expressed as ferulic acid equivalents (FAEs); V45, V52 and V56 which are expressed as chlorogenic acid equivalents (ChAEs); V47, which is

expressed as caffeic acid equivalents (CAEs), and F93, F101 and B128, which are expressed as catechin equivalents (CatEs). The mean total phnolic compound (TPC) contents of C8, C14, C16, V44 and V53 have been collected exclusively from

the Phenol-Explorer database (Neveu et al., 2010) and are aggregated means calculated from several TPC values, which are expressed as GAEs, FAEs, ChAE, CAE or CatE 51 kcal = 4.18 kJ 7All data are given for dehulled amaranth and quinoa seeds

8No data found 9No data found with the Folin-Ciocalteu method 10Corresponds to the means of the 22 brands and/or products given in the USDA Choline & Betaine database (U.S. Department of Agriculture et al., 2008), i.e. 08259, 08074, 08202, 08089, 08077, 08389, 08001, 08014, 08020, 08030, 08065,

08067, 08383, 08333, 08061, 08363, 08218, 08505, 08506, 08504, 08435 and 08147; for B-vitamin, only unenriched products were considered; for niacin (vitamin B3), only 3 values were obtained from the 22 products given in the USDA Choline

& Betaine database: to reach a representative mean, values of all other ready-to-eat unenriched breakfast cereals given in the general database and not present in the USDA Choline & Betaine database were added 11Numbers given in the USDA Choline & Betaine database, i.e. 16037 and 16042, which are completed by 16032 given in the general USDA database: the three products were used to calculate mean values for raw, boiled and canned common

beans based on the same 3 varieties (pinto, navy and red kidney)

12Numbers given in the USDA Choline & Betaine database, i.e. 16038 and 16043, which are completed by 16033 given in the general USDA database: the three products were used to calculate mean values for raw, boiled and canned common

beans based on the same 3 varieties (pinto, navy and red kidney)

13Those given in the USDA Choline & Betaine database, i.e. 16034 and 16039 completed by 16044 given in the general USDA database were used to calculate mean values for raw, boiled and canned common beans based on the same 3 varieties

(pinto, navy and red kidney)

14Those given in USDA Choline & Betaine database, i.e. 11442, 11444, 11445, 11446, 11666 and 11669

15Those given in USDA Choline & Betaine database, i.e. 11109, 11112 and 11114


17Those given in USDA Choline & Betaine database, i.e. 11250, 11251, 11252 and 11257

18Those given in USDA Choline & Betaine database, i.e. 11260, 11265, 11266, 11950 and 11987




8

21Those given in USDA Choline & Betaine database, i.e. 02003, 02009, 02010, 02011, 02015, 02020, 02021, 02024, 02026, 02027, 02028, 02029, 02030, 02033, and 02043 were completed by other spices and dried herbs given in the general

USDA database (U.S. Department of Agriculture, 2005g), i.e. 02006, 02014, 02013, 02005, 02039, 02004, 02066, 02036, 02023, 02019, 02017, 02012, 02042, 02038, and one value given by the Afssa-Ciqual database for an undefined spice

entitled “spice, average food” (Afssa, 2008) 22All data are given for shelled unblanched (that is the kernel with skin) nuts and dehulled seeds (i.e. flax, sesame and sunflower seeds)


9

SUPPLEMENTAL TABLE 2 Lipotrope contents of 14 commonly consumed animal-based food products

Betaine-choline-inositol-methionine-magnesium

(mg/100 g of food)

B vitamins

(mg/100 g of food)

Product description

USDA

NDB No.

Betaine Choline PAI1 Met-

hionine

Magne-

sium

Niacin Vit. B5 Folates

Energy

density

(kcal/100 g

of food)2

A1: Salted butter 01001 0.3 19 1 21 2 0.042 0.110 0.003 717

A2: Creamed cottage cheese 01012 0.7 18 2 376 5 0.126 0.213 0.012 103

A3: Raw whole egg 01123 0.6 250 9 380 12 0.070 1.438 0.047 147

A4: Whole milk (3.25% milk fat) 01077 0.6 14 4 75 10 0.107 0.362 0.005 60

A5: Plain yogurt, low fat 01117 0.9 15 6 155 17 0.114 0.591 0.011 63

A6: Cooked/roasted chicken, broiler 05009 5.6 66 8 726 23 8.487 1.030 0.005 239

A7: Cooked/baked pork, bacon 10860 3.4 120 23 795 30 10.623 1.033 0.002 548

A8: Cooked/broiled pork top loin, chops 10068 2.8 78 14 789 28 10.308 0.828 0.001 166

A9: Canned crab 15138 13 34 5 578 39 1.370 0.360 0.043 99

A10: Canned tuna, drained solids 15121 2.1 66 15 755 27 13.280 0.214 0.004 116

A11: Cooked/dry heat cod 15016 9.7 84 2 676 42 2.513 0.180 0.008 105

A12: Cooked/broiled beef, ground, patty 23573 8 81 37 654 20 5.098 0.665 0.010 271

A13: Raw beef, chuck, steak 23039 12 87 15 55 25 5.320 0.861 0.007 140


10

A14: Cooked/pan-fried beef, liver

13327

4.4

330

64

692

22

17.475

6.943

0.260

175

1PAI is potentially available myo-inositol: due to the absence of myo-inositol phosphates in animal-based foods, the total myo-inositol (TI) content is equivalent to the PAI content; all

other data are obtained from the USDA databases 21 kcal = 4.18 kJ


11

SUPPLEMENTAL TABLE 3 Raw product ranking for betaine, choline, methionine and magnesium densities

Betaine Choline Methionine Magnesium

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

V1: Lamb’s quarters (887.1)2

V: Spinach (775.5)

C: Wheat bran (747.2)

V: Beetroot (466.9)

C: Wheat germ (347.9)

C: Quinoa, whole-grain (174.7)

C: Rye flour, whole-grain (56.6)

C: Wheat flour, whole-grain (23.3)

C: Amaranth, whole-grain (19.8)

V: Asparagus (16.6)

V: Mushrooms (12.1)

C: Oat flour, whole-grain (8.8)

C: Oat bran (7.5)

C: Maize bran (6.7)

N: Sunflower seed (6.1)

V: Broccoli (3.6)

C: Cornmeal, whole-grain (3.5)

V: Cabbage (3.2)

V: Sweet basil (2.3)

F: Raspberry (2.1)

V: Potato with skin (1.4)

V: Carrot (1.2)

F: Blackberry (1.2)

F: Strawberry (1.1)

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

V: Asparagus (95.1)

V: Algae (89.7)

V: Spinach (80.5)

V: Broccoli (77.4)

V: Lettuce (76.8)

L: Soybean flour, defatted (67.3)

V: Celery (65.7)

V: Cabbage (64.6)


V: Cucumber, peeled (61.9)

V: Radish (60.6)

V: Lamb’s quarters (53.8)


V: Mushrooms (47.9)


V: Tomato (43.1)

F: Raspberry (35.5)

F: Blackberry (33.8)

L: Soybean seed (29.0)

V: Sweet bell pepper (28.3)

L: Common bean (28.1)

V: Carrot (26.6)

C: Maize bran (26.4)

F: Mandarin orange (24.4)

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19




V: Algae (200.8)

V: Broccoli (179.9)

N: Brazil nut, dried (149.5)

V: Mushrooms (149.3)

N: Sesame seed (139.0)

V: Lettuce (138.1)



V: Asparagus (130.7)




C: Oat bran (99.8)

V: Spinach (95.2)



N: Flaxseed (80.6)


V: Cabbage (72.7)



1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19



V: Spinach (267.3)

V: Algae (175.4)


V: Celery (118.5)


V: Lettuce (95.3)



V: Radish (93.3)


V: Broccoli (90.0)

V: Cabbage (87.8)

N: Flaxseed (85.4)

V: Asparagus (83.2)



F: Raspberry (72.7)


V: Tomato (70.7)

C: Oat bran (70.0)


V: Beetroot (66.1)


12

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50


V: Celery (1.1)


V: Lettuce (1.0)

F: Kiwifruit (0.9)

V: Avocado (0.8)

N: Flaxseed (0.7)

F: Cranberry (0.6)

V: Radish (0.6)

F: Grapefruit (0.5)


F: Nectarine (0.5)

F: Watermelon (0.5)

V: Tomato (0.4)

F: Peach (0.4)

F: Blueberry (0.4)


F: Pear (0.3)

F: Melon (0.3)

F: Plum (0.2)

F: Orange (0.2)

V: Onion (0.2)

F: Apple with skin (0.2)


F: Pineapple (0.2)


N: Peanut (0.1)

N: Pecan nut (0.1)

F: Grape (0.1)


N: Almond (0.1)

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

F: Melon (22.4)

F: Strawberry (21.1)




V: Beetroot (19.4)

F: Grapefruit (19.2)

F: Orange (18.6)

F: Cranberry (17.6)

N: Flaxseed (17.2)

F: Peach (16.8)

V: Onion (16.7)

F: Nectarine (14.6)

F: Kiwifruit (14.3)

F: Watermelon (12.7)

F: Plum (12.3)

C: Oat bran (12.2)

F: Blueberry (11.3)


F: Banana (11.2)

F: Pineapple (10.9)

F: Pear (10.5)



N: Peanut (9.2)

V: Avocado (9.2)

N: Almond (9.1)


N: Pine nut, dried (7.9)

F: Grape (7.8)

N: Hazelnut (7.2)

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50


V: Radish (65.3)

V: Cucumber, peeeled (58.9)


N: Peanut (55.0)

V: Celery (53.9)

N: Walnut (53.4)

V: Beetroot (51.8)



V: Tomato (45.0)

F: Kiwifruit (44.1)


F: Melon (35.3)

N: Hazelnut (34.8)

N: Almond (32.8)

F: Peach (27.6)

N: Pecan nut (26.1)

V: Onion (26.0)

V: Avocado (24.1)

F: Pineapple (23.6)

V: Carrot (22.9)

F: Blueberry (22.7)

F: Orange (19.9)

F: Plum (19.0)




F: Nectarine (14.1)

F: Grape (12.4)

F: Raspberry (11.9)

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50



F: Strawberry (59.3)




V: Mushroom (55.6)



N: Almond (48.0)



V: Carrot (35.9)


F: Melon (35.3)


F: Kiwifruit (31.3)


F: Banana (30.8)

N: Peanut (29.1)

V: Onion (27.4)

N: Walnut (27.3)

N: Hazelnut (25.7)

F: Peach (24.8)

F: Orange (24.3)

F: Pineapple (23.6)



F: Nectarine (21.2)

F: Cranberry (19.2)

V: Avocado (18.9)


13

51

52

53

54

55

56

N: Hazelnut (0.1)


F: Banana (0.1)


N: Walnut (0.1)

V: Algae (0)

Means ±SD3: 44.3 ±166.9

Quartiles3: 0.2-0.6-2.5

51

52

53

54

55

56



N: Pecan nut (5.8)

N: Walnut (5.7)



Means ±SD: 27.4 ±24.5

Quartiles: 9.8-18.1-34.2

51

52

53

54

55

56

F: Cranberry (9.6)

F: Banana (9.1)

F: Strawberry (7.4)

F: Pear (4.1)



Means ±SD: 61.1 ±52.1

Quartiles: 22.0-47.4-82.1

51

52

53

54

55

56

N: Pecan nut (17.2)

F: Plum (16.6)

F: Pear (14.4)

F: Blueberry (11.3)


F: Grape (9.7)

Means ±SD: 63.4 ±70.3

Quartiles: 25.5-49.1-77.6

1V, C, F, N, L and B correspond to the vegetable, cereal, fruit, nuts and seeds, legume and beverage groups, respectively

2Density value expressed in mg/100 kcal (1 kcal = 4.18 kJ)

3SD: standard deviation

4Quartiles separate 25%, 50% (median) and 75% of the 56 products


14

SUPPLEMENTAL TABLE 4 Raw product ranking for niacin, pantothenic acid and folate densities, and mean rank for the seven

lipotropes

Niacin Pantothenic acid Folates Mean rank1

1 V2: Mushrooms (19.00)3 1 V: Mushrooms (5.93) 1 V: Lettuce (0.572) 1 V: Sweet basil (6.7)

C: Wheat bran (7.25) 2 V: Celery (2.65) 2 V: Spinach (0.476) 2 V: Asparagus (7.6)

2 V: Asparagus (5.81) 3 V: Cucumber, peeled (2.61) 3 V: Celery (0.388) 3 V: Broccoli (7.9)

3 V: Sweet basil (5.31) 4 V: Broccoli (1.87) 4 V: Sweet basil (0.368) C: Wheat bran (10.4)

C: Maize bran (4.01) 5 V: Asparagus (1.63) 5 V: Beetroot (0.313) 4 V: Spinach (10.6)

4 V: Broccoli (3.89) 6 V: Radish (1.54) 6 V: Asparagus (0.309) 5 V: Lettuce (11.0)

5 V: Tomato (3.82) 7 V: Sweet basil (1.37) 7 V: Broccoli (0.305) 6 V: Mushrooms (11.1)

6 V: Sweet bell pepper (3.69) 8 N: Sunflower seed (1.18) 8 V: Algae (0.304) 7 V: Celery (11.9)

7 V: Celery (3.45) C: Wheat bran (1.16) 9 V: Radishes (0.233) L: Soybean flour, defatted (15.7)

8 V: Lamb’s quarters (3.23) 9 V: Carrot (1.10) 10 V: Cabbage (0.210) 8 V: Radish (15.7)

9 F: Nectarine (2.65) 10 V: Lettuce (1.09) 11 L: Common bean (0.157) C: Wheat germ (15.9)

10 F: Blackberry (2.54) 11 F: Raspberry (1.09) 12 V: Cucumber, peeled (0.152) 9 V: Algae (16.3)

11 V: Carrot (2.52) 12 F: Blackberry (1.08) 13 V: Mushrooms (0.115) 10 V: Lamb’s quarters (16.3)

12 V: Radish (2.37) 13 V: Sweet bell pepper (1.05) L: Soybean flour, defatted (0.108) 11 V: Cabbage (16.9)

13 V: Lettuce (2.31) 14 V: Algae (1.02) 14 F: Blackberry (0.098) C: Maize bran (17.9)

14 F: Peach (2.22) 15 V: Avocado (0.95) 15 V: Tomato (0.096) 12 V: Cucumber, peeled (18.6)

15 F: Melon (2.16) 16 F: Cranberry (0.94) 16 L: Soybean seed (0.092) 13 F: Blackberry (21.4)

16 N: Peanut (2.09) C: Maize bran (0.93) 17 F: Strawberry (0.089) 14 V: Beetroot (22.4)

17 V: Spinach (2.09) L: Soybean flour, defatted (0.71) 18 V: Carrot (0.085) 15 V: Sweet bell pepper (22.4)

18 V: Algae (2.05) 17 V: Cabbage (0.70) C: Wheat germ (0.084) 16 V: Tomato (22.6)

C: Wheat germ (2.04) 18 F: Watermelon (0.69) 19 V: Lamb’s quarters (0.081) 17 C: Rye flour, whole-grain (24.1)

19 C: Wheat flour, whole-grain (2.03) C: Wheat germ (0.67) 20 V: Sweet bell pepper (0.076) 18 V: Carrot (24.1)

20 F: Raspberry (1.98) 19 F: Grapefruit (0.67) 21 F: Orange (0.075) 19 F: Raspberry (24.3)

21 V: Potato with skin (1.61) 20 F: Orange (0.58) 22 F: Raspberry (0.069) 20 N: Sunflower seed (26.6)

22 C: Rye flour, whole-grain (1.61) 21 V: Tomato (50.57) 23 F: Melon (0.062) 21 F: Strawberry (29.6)

23 V: Cabbage (1.51) 22 C: Rye flour, whole-grain (0.55) 24 V: Onion (0.061) 22 C: Quinoa, whole-grain (30.3)

24 F: Strawberry (1.43) 23 F: Strawberry (0.46) 25 V: Avocado (0.058) 23 L: Soybean seed (30.4)

25 V: Avocado (1.24) 24 V: Spinach (0.45) 26 F: Kiwifruit (0.046) 24 V: Potato with skin (30.7)

26 C: Cornmeal, whole-grain (1.06) 25 V: Beetroot (0.45) C: Wheat bran (0.042) 25 L: Common bean (30.9)


15

27 F: Mandarin orange (1.03) C: Oat bran (0.44) 27 N: Peanut (0.042) 26 C: Amaranth, whole-grain (31.1)

28 F: Plum (0.99) 26 F: Nectarine (0.44) 28 F: Mandarin orange (0.041) C: Oat bran (31.3)

29 F: Pineapple (0.96) 27 V: Potato with skin (0.43) 29 N: Sunflower seed (0.040) 27 C: Wheat flour, whole-grain (31.4)

30 V: Beetroot (0.96) 28 F: Peach (0.42) 30 F: Grapefruit (0.033) 28 N: Flaxseed (32.7)

31 F: Orange (0.94) 29 F: Pineapple (0.40) 31 F: Pineapple (0.029) 29 F: Melon (32.7)

N: Soybean flour, defatted (0.92) 30 C: Oat flour, whole-grain (0.38) 32 V: Potato with skin (0.025) 30 C: Oat flour, whole-grain (35.3)

32 N: Sesame seed (0.92) 31 F: Banana (0.38) 33 F: Banana (0.023) 31 V: Avocado (35.7)

33 C: Quinoa, whole-grain (0.81) 32 F: Mandarin orange (0.37) 34 C: Rye flour, whole-grain (0.023) 32 F: Kiwifruit (36.3)

34 F: Blueberry (0.79) 33 F: Kiwifruit (0.34) 35 N: Flaxseed (0.019) 33 F: Orange (36.4)

35 N: Sunflower seed (0.79) 34 C: Wheat flour, whole-grain (0.32) 36 N: Sesame seed (0.018) 34 F: Peach (37.4)

36 F: Banana (0.76) 35 F: Plum (0.32) 37 N: Hazelnut (0.018) 35 N: Peanut (37.7)

37 N: Almond (0.69) 36 V: Onion (0.32) 38 C: Oat flour, whole-grain (0.016) 36 F: Nectarine (38.4)

38 N: Flaxseed (0.67) 37 F: Melon (0.31) C: Oat bran (0.015) 37 F: Grapefruit (38.6)

39 L: Common bean (0.67) 38 N: Peanut (0.31) 39 F: Pear (0.014) 38 C: Cornmeal, whole-grain (39.9)

40 F: Kiwifruit (0.63) 39 C: Amaranth, whole-grain (0.30) 40 C: Amaranth, whole-grain (0.014) 39 F: Mandarin orange (40.3)

41 N: Pine nut, dried (0.62) 40 C: Quinoa, whole-grain (0.29) 41 C: Wheat flour, whole-grain (0.014) 40 N: Sesame seed (40.7)

42 F: Watermelon (0.55) 41 L: Common bean (0.28) 42 C: Quinoa, whole-grain (0.014) 41 F: Watermelon (41.0)

43 F: Grapefruit (0.52) 42 V: Lamb’s quarters (0.25) 43 F: Plum (0.012) 42 F: Pineapple (41.3)

44 V: Cucumber, peeled (0.40) 43 F: Blueberry (0.23) 44 F: Nectarine (0.012) 43 V: Onion (41.4)

45 L: Soybean seed (0.40) 44 N: Flaxseed (0.21) 45 F: Blueberry (0.011) 44 F: Cranberry (43.1)

46 C: Amaranth, whole-grain (0.37) 45 L: Soybean seed (0.19) 46 F: Peach (0.011) 45 F: Plum (44.0)

47 F: Cranberry (0.32) 46 N: Walnut (0.17) 47 N: Walnut (0.010) 46 F: Banana (44.9)

48 F: Pear (0.32) 47 N: Hazelnut (0.14) 48 F: Watermelon (0.009) 47 F: Blueberry (46.1)

49 V: Onion (0.31) 48 F: Apple with skin (0.13) 49 C: Cornmeal, whole-grain (0.007) 48 N: Brazil nut, dried (47.4)

50 N: Hazelnut (0.28) 49 C: Cornmeal, whole-grain (0.12) 50 F: Apple with skin (0.006) 49 N: Almond (47.9)

C: Oat bran (0.28) 50 N: Pecan nut (0.12) C: Maize bran (0.006) 50 N: Hazelnut (49.1)

51 C: Oat flour, whole-grain (0.27) 51 F: Pear (0.10) 51 N: Almond (0.005) 51 N: Pine nut, dried (49.9)

52 F: Grape (0.26) 52 F: Grape (0.07) 52 N: Pine nut, dried (0.005) 52 F: Pear (50.9)

53 F: Apple with skin (0.19) 53 N: Almond (0.06) 53 N: Brazil nut, dried (0.003) 53 N: Walnut (51.1)

54 N: Pecan nut (0.17) 54 N: Sesame seed (0.05) 54 F: Cranberry (0.003) 54 N: Pecan nut (54.6)

55 N: Walnut (0.12) 55 N: Pine nut, dried (0.04) 55 N: Pecan nut (0.003) 55 F: Apple with skin (55.4)

56 N: Brazil nut, dried (0.04) 56 N: Brazil nut, dried (0.03) 56 F: Grape (0.003) 56

Means ±SD4: 1.79 ±2.68 Means ±SD: 0.71 ±0.92 Means ±SD: 0.096 ±0.132

Quartiles5: 0.55-0.98-2.18 Quartiles: 0.24-0.41-0.97 Quartiles: 0.013-0.040-0.097

F: Grape (56.7)


16

1Means of the seven ranks obtained for each raw PBF based on betaine, choline, methionine, magnesium, niacin, pantothenic acid and folate densities

2V, C, F, N, L and B correspond to the vegetable, cereal, fruit, nuts and seeds, legume and beverage groups, respectively

3Density value are expressed in mg/100 kcal (1 kcal = 4.18 kJ)




17

SUPPLEMENTAL TABLE 5 Raw product ranking for the total B vitamin, sum of the seven lipotrope and total phenolic

compound densities

Total B vitamins1 Total seven lipotropes2 Total Phenolic Compounds3

1 V4: Mushrooms (25.05)5 C: Wheat bran (1250.3) 1 F: Blackberry (2515)

C: Wheat bran (8.46) 1 V: Spinach (1221.5) 2 F: Raspberry (1889)

2 V: Asparagus (7.75) 2 V: Lamb’s quarters (1167.5) 3 F: Cranberry (1738)

3 V: Sweet basil (7.05) 3 V: Sweet basil (744.6) 4 V: Sweet bell pepper (1701)

4 V: Celery (6.48) C: Wheat germ (608.8) 5 V: Sweet basil (1331)

5 V: Broccoli (6.07) 4 V: Beetroot (606.0) 6 F: Strawberry (1324)

C: Maize bran (4.94) 5 V: Algae (469.3) 7 F: Plum (967)

6 V: Sweet bell pepper (4.82) L: Soybean flour, defatted (397.1) 8 V: Spinach (901)

7 V: Tomato (4.49) C: Maize bran (387.5) 9 F: Blueberry (829)

8 V: Radish (4.14) 6 V: Broccoli (356.9) 10 V: Lettuce (772)

9 V: Lettuce (3.98) 7 V: Asparagus (333.3) 11 V: Lamb’s quarters (626)

10 F: Blackberry (3.72) 8 C: Quinoa, whole-grain (327.1) 12 V: Broccoli (620)

11 V: Carrot (3.70) 9 V: Lettuce (315.2) 13 F: Orange (616)

12 V: Lamb’s quarters (3.55) 10 V: Mushrooms (290.0) 14 V: Cabbage (594)

13 V: Algae (3.37) 11 V: Peeled cucumber (255.3) 15 V: Algae (539)

14 V: Peeled cucumber (3.16) 12 V: Celery (245.6) 16 V: Radish (536)

15 F: Raspberry (3.13) 13 C: Dark rye flour (242.7) 17 F: Peach (514)

16 F: Nectarine (3.09) 14 V: Cabbage (230.8) 18 V: Beetroot (506)

17 V: Spinach (3.02) 15 V: Radish (224.0) 19 V: Asparagus (498)

C: Wheat germ (2.80) 16 L: Soybean seed (218.8) 20 V: Celery (478)

18 F: Peach (2.66) 17 N: Brazil nut, dried (209.7) 21 F: Apple with skin (447)

19 F: Melon (2.53) 18 N: Sesame seed (198.7) 22 F: Kiwifruit (437)

20 N: Peanut (2.44) 19 L: Common bean (195.7) 23 F: Grapefruit (416)

21 V: Cabbage (2.43) C: Oat bran (190.2) 24 V: Mushroom (393)

22 C: Wheat flour, whole-grain (2.37) 20 N: Flaxseed (184.8) 25 F: Mandarin orange (391)

23 V: Avocado (2.26) 21 C: Amaranth, whole-grain (183.9) 26 F: Pear (362)

24 C: Dark rye flour (2.18) 22 N: Sunflower seed (166.5) 27 L: Common bean (326)

25 V: Potato with skin (25.05) 23 V: Tomato (163.6) 28 V: Tomato (290)

26 N: Sunflower seed (2.01) 24 C: Oat flour, whole-grain (156.8) 29 F: Pineapple (290)


18

27 F: Strawberry (1.98) 25 V: Sweet bell pepper (147.6) 30 N: Sunflower seed (281)

L: Soybean flour, defatted (1.74) 26 C: Wheat flour, whole-grain (147.4) 31 V: Cucumber, peeled (261)

28 V: Beetroot (1.72) 27 F: Blackberry (133.5) 32 N: Pecan nut (259)

29 F: Orange (1.59) 28 F: Raspberry (125.3) 33 F: Grape (225)

30 F: Mandarin orange (1.45) 29 V: Potato with skin (101.4) 34 N: Walnut (215)

31 F: Pineapple (1.39) 30 C: Cornmeal, whole-grain (97.6) 35 V: Onion (215)

32 F: Plum (1.32) 31 N: Peanut (95.8) 36 F: Banana (176)

33 F: Cranberry (1.27) 32 F: Melon (95.8) 37 F: Melon (174)

34 F: Watermelon (1.25) 33 F: Kiwifruit (91.7) 38 F: Watermelon (160)

35 F: Grapefruit (1.23) 34 F: Strawberry (91.0) 39 F: Nectarine (160)

36 C: Cornmeal, whole-grain (1.19) 35 N: Almond (90.8) 40 V: Carrot (157)

37 F: Banana (1.16) 36 V: Carrot (90.4) 41 L: Soybean seed (124)

38 C: Quinoa, whole-grain (1.12) 37 N: Walnut (86.8) 42 N: Flaxseed (111)

39 L: Common bean (1.11) 38 N: Pine nut, dried (80.7) C: Wheat germ (104)

40 F: Blueberry (1.04) 39 F: Peach (72.3) 43 N: Hazelnut (101)

41 F: Kiwifruit (1.01) 40 V: Onion (71.0) 44 V: Avocado (99)

42 N: Sesame seed (0.98) 41 N: Hazelnut (68.3) C: Wheat bran (97)

43 N: Flaxseed (0.90) 42 F: Orange (64.6) 45 C: Quinoa, whole-grain (94)

44 N: Almond (0.75) 43 F: Watermelon (64.1) L: Soybean flour, defatted (72)

C: Oat bran (0.74) 44 F: Grapefruit (61.8) 46 N: Peanut (69)

45 C: Amaranth, whole-grain (0.69) 45 F: Pineapple (59.6) 47 C: Amaranth, whole-grain (53)

46 V: Onion (0.69) 46 V: Avocado (55.2) 48 N: Almond (52)

47 L: Soybean seed (0.68) 47 F: Nectarine (53.4) 49 N: Brazil nut, dried (42)

48 C: Oat flour, whole-grain (0.67) 48 F: Mandarin orange (52.6) 50 C: Cornmeal, whole-grain (42)

49 N: Pine nut, dried (0.67) 49 F: Banana (52.3) 51 C: Wheat flour, whole-grain (35)

50 N: Hazelnut (0.45) 50 N: Pecan nut (49.6) C: Oat bran (35)

51 F: Pear (0.44) 51 F: Plum (49.5) 52 V: Potato with skin (34)

52 F: Grape (0.33) 52 F: Cranberry (48.3) 53 C: Rye flour, whole-grain (27)

53 F: Apple (0.33) 53 F: Blueberry (46.8) 54 C: Oat flour, whole-grain (23)

54 N: Walnut (0.30) 54 F: Grape (30.3) 55 N: Pine nut, dried (8)

55 N: Pecan nut (0.29) 55 F: Pear (29.8)

56 N: Brazil nut, dried (0.07) 56 F: Apple (20.5)

Means ±SD5: 2.60 ±3.53 Means ±SD: 198.8 ±238.7 Means ±SD: 474 ±526

Quartiles6: 0.96-1.66-3.14 Quartiles: 64.5-113.4-225.7 Quartiles: 117-290-567

1The total B vitamin density is the sum of niacin (vitamin B3), pantothenic acid (vitamin B5) and folates (vitamin B9) densities 2The total seven lipotropes are the sum of betaine, choline, methionine, magnesium and B vitamin densities


19

3V, C, F, N, L and B correspond to the vegetable, cereal, fruit, nuts and seeds, legume and beverage groups, respectively 4Density value is expressed in mg/100 kcal (1 kcal = 4.18 kJ) 5SD: standard deviation 6Quartiles separate 25%, 50% (median) and 75% of the 56 products


20

SUPPLEMENTAL TABLE 6 Raw product ranking for myo-inositol fraction densities

Total myo-inositols (TI) Myo-Inositol Phosphate

(IP) fraction

Potentially Available

myo-Inositols (PAI)

fraction

Mean rank1

1 F1: Blackberry (679.0)2

C: Wheat bran (708.9) 1 F: Blackberry (668.4) 1 V: Asparagus (5.5)3

2 F: Melon (589.7) C: Wheat germ (222.3) 2 F: Orange (316.5) 2 V: Broccoli (5.9)

3 V: Tomato (305.3) L: Soybean flour, defatted (192.5) 3 V: Tomato (304.0) 3 V: Lettuce (6.8)

4 F: Mandarin orange (303.4) 1 V: Mushrooms (179.3) 4 F: Grapefruit (282.6) 4 V: Spinach (9.6)

5 V: Sweet bell pepper (288.5) 2 C: Amaranth, whole-grain (115.2) 5 V: Sweet bell pepper (273.3) 5 V: Cabbage (10.0)

6 F: Nectarine (277.5) 3 N: Sesame seed (114.2) 6 F: Kiwifruit (255.4) 6 V: Radishes (10.8)

C: Wheat germ (254.7) 4 L: Common bean (105.5) 7 F: Mandarin orange (254.3) 7 V: Celery (11.0)

7 F: Kiwifruit (250.0) 5 N: Flaxseed (89.5) 8 V: Lettuce (161.6) 8 F: Blackberry (11.6)

8 V: Cabbage (170.4) 6 C: Dark rye flour (89.0) 9 V: Cabbage (154.4) 9 V: Cucumber, peeled (11.9)

9 V: Cucumber, peeled (162.8) 7 N: Walnut (86.3) 10 F: Peach (147.1) C: Wheat germ (12.1)

10 V: Lettuce (161.6) 8 L: Soybean seed (81.3) 11 V: Cucumber, peeled (118.3) 10 V: Tomato (12.8)

11 C: Amaranth, whole-grain (140.4) 9 C: Wheat flour, whole-grain (79.9) 12 V: Asparagus (118.2) 11 V: Algae (12.9)

12 V: Asparagus (130.7) 10 C: Oat flour, whole-grain (73.9) 13 F: Watermelon (117.5) 12 V: Sweet bell pepper (13.1)

13 L: Common bean (130.1) 11 N: Hazelnut (64.3) 14 F: Plum (113.8) 13 V: Carrot (16.0)

14 V: Broccoli (125.5) 12 C: Cornmeal, whole-grain (60.6) 15 V: Broccoli (105.0) 14 V : Beetroot (16.1)

15 N: Sesame seed (123.0) 13 C: Quinoa, whole-grain (56.4) 16 V: Onion (93.5) 15 F: Strawberry (19.0)

16 F: Watermelon (122.8) 14 V: Celery (53.9) 17 F: Apple (85.3) 16 C: Amaranth, whole-grain (21.1)

17 F: Apple (121.8) 15 N: Sunflower seed (49.4) 18 V: Radish (78.4) 17 F: Orange (21.1)

18 V: Onion (97.3) 16 N: Brazil nut, dried (49.2) 19 F: Pineapple (57.9) 18 F: Kiwifruit (21.3)

19 L: Soybean seed (93.7) 17 F: Mandarin orange (49.1) 20 F: Strawberry (47.1) 19 L: Common bean (21.4)

20 V: Radish (93.3) 18 N: Almond (48.6) 21 F: Pear (42.4) 20 L: Soybean seed (21.4)

21 C: Oat flour, whole-grain (76.3) 19 N: Pecan nut (46.7) C: Wheat germ (32.5) 21 C: Quinoa, whole-grain (21.5)

22 C: Quinoa, whole-grain (65.6) 20 V: Cucumber, peeled (44.5) 22 V: Carrot (31.0) 22 F : Peach (21.9)

23 F: Pineapple (64.8) 21 N: Pine nut, dried (43.7) 23 F: Blueberry (26.1) 23 F: Grapefruit (22.5)

24 V: Celery (53.9) 22 N: Peanut (37.4) 24 C: Amaranth, whole-grain (25.2) 24 V: Avocado (24.1)

25 N: Almond (48.6) 23 V: Sweet basil (36.8) 25 L: Common bean (24.6) 25 F: Mandarin orange (24.1)

26 F: Strawberry (48.2) 24 F: Apple (36.5) 26 V: Beetroot (23.3) 26 F: Watermelon (24.5)

27 F: Cranberry (48.0) 25 V: Avocado (24.9) 27 F: Grape (21.9) 27 C: Oat flour, whole-grain (24.9)

28 N: Peanut (41.8) 26 V: Algae (24.3) 28 V: Algae (15.8) 28 V: Onion (25.8)


21

29 V: Algae (40.0) 27 V: Broccoli (20.5) 29 V: Spinach (13.9) 29 F: Pineapple (25.9)

30 V: Carrot (39.2) 28 V: Lambsquarters (18.8) 30 L: Soybean seed (12.3) 30 N: Peanut (26.1)

31 V: Avocado (29.9) 29 V: Cabbage (16.1) 31 C: Quinoa, whole-grain (9.2) 31 F: Plum (26.6)

32 V: Beetroot (27.3) 30 V: Sweet bell pepper (15.2) 32 N: Sesame seed (8.8) 32 N: Sesame seed (27.3)

33 V: Spinach (22.0) 31 V: Radish (14.9) 33 V: Avocado (5.1) 33 F: Blueberry (29.3)

34 F: Banana (6.8) 32 V: Potato with skin (14.3) 34 N: Peanut (4.4) 34 F: Banana (30.4)

Means ±SD4: 146.5 ±149.9 33 V: Asparagus (12.5) 35 C: Oat flour, whole-grain (2.4) 35 F: Pear (31.6)

Quartiles: 48.3-109.6-162.5 34 F: Blackberry (10.6) 36 V: Celery (0) 36 N: Almond (32.0)

35 V: Carrot (8.2) 37 N: Almond (0) 37 F: Apple (34.1)

36 V: Spinach (8.1) 38 F: Banana (0) 38 F: Grape (35.9)

37 F: Pineapple (6.9) Means ±SD: 105.8 ±134.6

38 F: Banana (6.8) Quartiles: 14.4-52.5-139.9

39 F: Watermelon (5.3)

40 V: Onion (4.0)

41 V: Beetroot (4.0)

42 V: Tomato (1.3)

43 F: Strawberry (1.1)

44 V: Lettuce (0)

45 F: Kiwifruit (0)

Means ±SD: 42.4 ±39.2

Quartiles4: 10.6-36.8-60.6

1Means of the eight ranks obtained for each raw PBF for betaine, choline, methionine, PAI (potentially available myo-inositol), magnesium, niacin, pantothenic acid and folate densities

2F, C, V, N, L and B correspond to the fruit, cereal, vegetable, nuts and seeds, legume and beverage groups, respectively

3Density values are all expressed in mg myo-inositol moities/100 kcal (1 kcal = 4.18 kJ)




22

SUPPLEMENTAL TABLE 7 Spearman’s rank correlation coefficient (r) matrix

Betaine Choline Methionine Magnesium Niacin Pantothenate Folates ∑ B vitamins T7 PAI BeChIMe T8 IP TPC T9

n1 56 56 56 56 56 56 56 56 56 38 38 38 45 55 37

Betaine 1.000 0.457 0.325 0.510 0.447 0.495 0.394 0.496 0.558 0.151 0.451 0.481 -0.024 0.134 0.342

p2 0.0004 0.0144 0.0001 0.0006 0.0001 0.0027 0.0001 0.0001 0.3650 0.0045 0.0022 0.8734 0.3284 0.0384

Choline 0.457 1.000 0.330 0.675 0.656 0.709 0.834 0.769 0.616 0.327 0.693 0.792 -0.331 0.574 0.612

p 0.0004 0.0129 0.0001 0.0001 0.0001 0.0001 0.0001 0.0001 0.0448 0.0001 0.0001 0.0263 0.0001 0.0001

Methionine 0.325 0.330 1.000 0.720 0.281 0.154 0.428 0.283 0.864 -0.210 0.425 0.508 0.369 -0.090 0.157

p 0.0144 0.0129 0.0001 0.0357 0.2561 0.0010 0.0347 0.0001 0.2061 0.0079 0.0011 0.0126 0.5116 0.3536

Magnesium 0.510 0.675 0.720 1.000 0.468 0.465 0.695 0.548 0.924 -0.017 0.568 0.714 -0.010 0.178 0.394

p 0.0001 0.0001 0.0001 0.0003 0.0003 0.0001 0.0001 0.0001 0.9216 0.0002 0.0001 0.9486 0.1926 0.0160

Niacin 0.447 0.656 0.281 0.468 1.000 0.630 0.627 0.931 0.473 0.237 0.452 0.497 -0.285 0.379 0.518

p 0.0006 0.0001 0.0357 0.0003 0.0001 0.0001 0.0001 0.0002 0.1513 0.0044 0.0015 0.0579 0.0043 0.0010

Pantothenate 0.495 0.709 0.154 0.465 0.630 1.000 0.687 0.835 0.386 0.378 0.471 0.553 -0.346 0.483 0.455

p 0.0001 0.0001 0.2561 0.0003 0.0001 0.0001 0.0001 0.0033 0.0193 0.0028 0.0003 0.0198 0.0002 0.0047

Folates 0.394 0.834 0.428 0.695 0.627 0.687 1.000 0.726 0.673 0.152 0.618 0.720 -0.386 0.482 0.562

p 0.0027 0.0001 0.0010 0.0001 0.0001 0.0001 0.0001 0.0001 0.3636 0.0001 0.0001 0.0088 0.0002 0.0003

∑ B vitamins 0.496 0.769 0.283 0.548 0.931 0.835 0.726 1.000 0.518 0.321 0.527 0.599 -0.322 0.466 0.533

p 0.0001 0.0001 0.0347 0.0001 0.0001 0.0001 0.0001 0.0001 0.0496 0.0007 0.0001 0.0311 0.0003 0.0007

T7 0.558 0.616 0.864 0.924 0.473 0.386 0.673 0.518 1.000 -0.096 0.630 0.744 0.084 0.115 0.382

p 0.0001 0.0001 0.0001 0.0001 0.0002 0.0033 0.0001 0.0001 0.5683 0.0001 0.0001 0.5836 0.4013 0.0196

n 38 38 38 38 38 38 38 38 38 38 38 38 31 37 37

PAI 0.151 0.327 -0.210 -0.017 0.237 0.378 0.152 0.321 -0.096 1.000 0.600 0.497 -0.462 0.519 0.554

p 0.3650 0.0448 0.2061 0.9216 0.1513 0.0193 0.3636 0.0496 0.5683 0.0001 0.0015 0.0088 0.0010 0.0004

BeChIMe 0.451 0.693 0.425 0.568 0.452 0.471 0.618 0.527 0.630 0.600 1.000 0.971 -0.268 0.532 0.737

p 0.0045 0.0001 0.0079 0.0002 0.0044 0.0028 0.0001 0.0007 0.0001 0.0001 0.0001 0.1453 0.0007 0.0001


23

T8 0.481 0.792 0.508 0.714 0.497 0.553 0.720 0.599 0.744 0.497 0.971 1.000 -0.226 0.520 0.733

p 0.0022 0.0001 0.0011 0.0001 0.0015 0.0003 0.0001 0.0001 0.0001 0.0015 0.0001 0.2223 0.0010 0.0001

n 45 45 45 45 45 45 45 45 45 31 31 31 45 44 30

IP -0.024 -0.331 0.369 -0.010 -0.285 -0.346 -0.386 -0.322 0.084 -0.462 -0.268 -0.226 1.000 -0.491 -0.428

p 0.8734 0.0263 0.0126 0.9486 0.0579 0.0198 0.0088 0.0311 0.5836 0.0088 0.1453 0.2223 0.0007 0.0184

n 55 55 55 55 55 55 55 55 55 37 37 37 44 55 37

TPC 0.134 0.574 -0.090 0.178 0.379 0.483 0.482 0.466 0.115 0.519 0.532 0.520 -0.491 1.000 0.946

p 0.3284 0.0001 0.5116 0.1926 0.0043 0.0002 0.0002 0.0003 0.4013 0.0010 0.0007 0.0010 0.0007 0.0001

n 37 37 37 37 37 37 37 37 37 37 37 37 30 37 37

T9 0.342 0.612 0.157 0.394 0.518 0.455 0.562 0.533 0.382 0.554 0.737 0.733 -0.428 0.946 1.000

p 0.0384 0.0001 0.3536 0.0160 0.0010 0.0047 0.0003 0.0007 0.0196 0.0004 0.0001 0.0001 0.0184 0.0001

1Number of food products considered for calculating r 2For P-values < 0.05, r was significantly different from 0; abbreviations used: ∑ B vitamins, sum of the 3 B vitamin densities; T7, sum of betaine, choline, methionine, magnesium and B vitamin densities; PAI,

potentially available myo-inositol density; BeChIMe, sum of betaine, choline, PAI and methionine densities; T8, sum of the 8 lipotrope densities; IP, myo-inositol phosphate density; TPC, total phenolic compound

density; T9, sum of the 8 lipotrope densities + TPC density (all densities are expressed in mg/100 kcal)

24

24

SUPPLEMENTAL TABLE 8 Raw product ranking for the sums of lipotrope densities considering only the 38 products for which myo-1

inositol content were found in the literature1 2

Total four lipotropesb

Total B vitaminsc

Total seven lipotropesd

Total seven lipotropes +

PAIe

1 V6: Spinach (965)7 1 V: Asparagus (7.75) 1 V: Spinach (1221.5) 1 V: Spinach (1235.4)

2 F: Blackberry (720) 2 V: Celery (6.48) C: Wheat germ (608.8) 2 F: Blackberry (801.9)

C: Wheat germ (567) 3 V: Broccoli (6.07) 2 V: Beetroot (606.0) C: Wheat germ (641.2)

3 V: Beetroot (561) 4 V: Sweet bell pepper (4.82) 3 V: Algae (469.3) 3 V: Beetroot (629.2)

4 V: Tomato (392) 5 V: Tomato (4.49) 4 V: Broccoli (356.9) 4 V: Algae (485.1)

5 V: Lettuce (377) 6 V: Radish (4.14) 5 V: Asparagus (333.3) 5 V: Lettuce (476.7)

6 V: Broccoli (366) 7 V: Lettuce (3.98) 6 C: Quinoa, whole-grain (327.1) 6 V: Tomato (467.6)

7 V: Asparagus (361) 8 F: Blackberry (3.72) 7 V: Lettuce (315.2) 7 V: Broccoli (462.0)

8 V: Sweet bell pepper (360) 9 V: Carrot (3.70) 8 V: Peeled cucumber (255.3) 8 V: Asparagus (451.6)

9 F: Orange (355) 10 V: Algae (3.37) 9 V: Celery (245.6) 9 V: Sweet bell pepper (420.9)

10 F: Grapefruit (320) 11 V: Cucumber, peeled (3.16) 10 V: Cabbage (230.8) 10 V: Cabbage (385.1)

11 F: Kiwifruit (315) 12 V: Spinach (3.02) 11 V: Radish (224.0) 11 F: Orange (381.0)

12 V: Algae (306) C: Wheat germ (2.80) 12 L: Soybean seed (218.8) 12 V: Cucumber, peeled (373.7)

13 V: Cabbage (295) 13 F: Peach (2.66) 13 N: Sesame seed (198.7) 13 F: Kiwifruit (347.0)

14 F: Mandarin orange (283) 14 N: Peanut (2.44) 14 L: Common bean (195.7) 14 F: Grapefruit (344.4)

15 C: Quinoa, whole-grain (277) 15 V: Cabbage (2.43) 15 C: Amaranth, whole-grain (183.9) 15 C: Quinoa, whole-grain (336.3)

16 V: Cucumber, peeled (240) 16 V: Avocado (2.26) 16 V: Tomato (163.6) 16 F: Mandarin orange (306.9)

17 V: Radish (205) 17 F: Strawberry (1.98) 17 C: Oat flour, whole-grain (156.8) 17 V: Radish (302.3)

18 F: Peach (192) 18 V: Beetroot (1.72) 18 V: Sweet bell pepper (147.6) 18 V: Celery (245.6)

19 L: Soybean seed (162) 19 F: Orange (1.59) 19 F: Blackberry (133.5) 19 L: Soybean seed (231.1)

20 L: Common bean (159) 20 F: Mandarin orange (1.45) 20 N: Peanut (95.8) 20 L: Common bean (220.3)

21 N: Sesame seed (152) 21 F: Pineapple (1.39) 21 F: Kiwifruit (91.7) 21 F: Peach (219.4)

22 F: Watermelon (149) 22 F: Plum (1.32) 22 F: Strawberry (91.0) 22 C: Amaranth, whole-grain (209.1)

23 F: Plum (145) 23 F: Watermelon (1.25) 23 N: Almond (90.8) 23 N: Sesame seed (207.5)

24 V: Onion (136) 24 F: Grapefruit (1.23) 24 V: Carrot (90.4) 24 F: Watermelon (181.7)

25

25

25 C: Amaranth, whole-grain (131) 25 F: Banana (1.16) 25 F: Peach (72.3) 25 V: Onion (164.4)

26 V: Celery (121) 26 C: Quinoa, whole-grain (1.12) 26 V: Onion (71.0) 26 F: Plum (163.3)

27 C: Oat flour, whole-grain (108) 27 L: Common bean (1.11) 27 F: Orange (64.6) 27 C: Oat flour, whole-grain (159.2)

28 F: Apple (95) 28 F: Blueberry (1.04) 28 F: Watermelon (64.1) 28 F: Strawberry (138.1)

29 F: Pineapple (93) 29 F: Kiwifruit (1.01) 29 F: Grapefruit (61.8) 29 V: Carrot (121.4)

30 V: Carrot (82) 30 N: Sesame seed (0.98) 30 F: Pineapple (59.6) 30 F: Pineapple (117.6)

31 F: Strawberry (77) 31 N: Almond (0.75) 31 V: Avocado (55.2) 31 F: Apple (105.9)

32 N: Peanut (69) 32 C: Amaranth, whole-grain (0.69) 32 F: Mandarin orange (52.6) 32 N: Peanut (100.2)

33 F: Blueberry (60) 33 V: Onion (0.69) 33 F: Banana (52.3) 33 N: Almond (90.8)

34 F: Pear (57) 34 L: Soybean seed (0.68) 34 F: Plum (49.5) 34 F: Blueberry (72.8)

35 F: Grape (42) 35 C: Oat flour, whole-grain (0.67) 35 F: Blueberry (46.8) 35 F: Pear (72.2)

36 N: Almond (42) 36 F: Pear (0.44) 36 F: Grape (30.3) 36 V: Avocado (60.3)

37 V: Avocado (39) 37 F: Grape (0.33) 37 F: Pear (29.8) 37 F: Banana (52.3)

38 F: Banana (20) 38 F: Apple (0.33) 38 F: Apple (20.5) 38 F: Grape (52.2)

Means ±SD8: 232.4 ±196.7 Means ±SD8: 294.5 ±233.7

Quartiles9: 93.2-160.7-318.8 Quartiles: 125.6-225.7-384.1

26

26

1Only products for which PAI fraction could be estimated from the literature data, i.e. 38 raw products + wheat germ 3

2Total four lipotropes were betaine, choline, PAI fraction and methionine 4

3Total B vitamins were niacin (vitamin B3), pantothenic acid (vitamin B5) and folates (vitamin B9) 5

4Total seven lipotropes were betaine, choline, methionine, magnesium and B vitamins 6

5PAI is potentially available myo-inositol 7

6V, C, F, N, L and B correspond to the vegetable, cereal, fruit, nuts and seeds, legume and beverage groups, respectively 8

7Density value are expressed in mg/100 kcal (1 kcal = 4.18 kJ) 9

8SD: standard deviation 10

9Quartiles separate 25%, 50% (median) and 75% of the 38 products 11


1

Supplementary Material 2

References used to collect data about water, proteins, lipids, available carbohydrates, ethanol,

betaine, choline, myo-inositol (and derived compounds), methionine, magnesium, niacin,

pantothenic acid, folates, total phenolic compounds, organic acid and polyol contents of plant-based

foods

1.1 Water, proteins, lipids, available carbohydrates, ethanol, magnesium and folates

(U.S. Department of Agriculture, 2005)

1.2 Organic acids

(Afssa, 2008; Colaric et al., 2006; Cortacero-Ramirez et al., 2005; Galli and Barbas, 2004; Gillooly

et al., 1983; Gokmen et al., 2001; Gonzalez-Castro et al., 1997; Hamauzu et al., 2008; Herrmann,

1974; Kelebek et al., 2009; Klampfl, 1999; Mato et al., 2007; Peres et al., 2009; Picha, 1985;

Rodrigues et al., 2007; Souci et al., 2008; Vérette et al., 1995; Wei and Gregory, 1998)

1.3 Polyols

(Caputi et al., 1992; Makinen and Soderling, 1980; Niculescu et al., 2003; Shindou et al., 1989;

Souci et al., 2008; Vérette et al., 1995; West et al., 1992; Wrolstad and Shallenberger, 1981;

Yanniotis et al., 2007; Zubia et al., 2008)

1.4 Betaine

(De Zwart et al., 2003; Likes et al., 2007; Sakamoto et al., 2002; Slow et al., 2005; U.S. Department

of Agriculture et al., 2008; Zeisel et al., 2003)


2

1.5 Choline

(Dasilva and Jensen, 1973; Horowitz and Beadle, 1943; Ikawa et al., 1968; Koziol, 1992; Likes et

al., 2007; Souci et al., 2008; U.S. Department of Agriculture et al., 2008; Zeisel et al., 2003)

1.6 Myo-inositol and derived compounds

(Adeyeye et al., 2000; Adeyeye and Fagbohun, 2005; Aletor et al., 2007; Aletor, 1995; Al-Wahsh et

al., 2005; Amrein et al., 2003; Atukorala and Waidyanatha, 1987; Becker et al., 1981; Beleia et al.,

1990; Bhatty and Cherdkiatgumchai, 1990; Bieleski et al., 1997; Bressani et al., 2002; Calhoun et

al., 1958; Calhoun et al., 1960; Camire and Clydesdale, 1982; Carlavilla et al., 2006; Cataldi et al.,

1998; Chan et al., 2007; Chen, 2004; Clements and Darnell, 1980; Darbre and Norris, 1956; De

Oliveira et al., 2009; Diaz-Batalla et al., 2006; Ekanem and Ubengama, 2002; Febles et al., 2002;

Ferguson et al., 1993; Fredlund et al., 1997; Gao et al., 2007; Garcia-Estepa et al., 1999; García-

Estepa et al., 1999; Greiner et al., 2001; Haraldsson et al., 2004; Harland and Frolich, 1989;

Harland and Oberleas, 1987; Harland et al., 2004; Helfrich and Bettmer, 2004; Hooda and Jood,

2003; Horbowicz and Obendorf, 1994; Ikawa et al., 1968; Isiguro et al., 2005; Jährig et al., 2000;

Kirby and Nelson, 1988; Koziol, 1992; Le Francois, 1988; Lee, 1990; Lehrfeld, 2002; Lestienne et

al., 2005; Liu and Chang, 2004; Lolas et al., 1976; Lorenz and Wright, 1984; Lott et al., 2000; Ma

et al., 2005; Macfarlane et al., 1988; Mameesh and Tomar, 1993; Masuda et al., 2003; Matsunaga et

al., 1989; Mckenzie, 1984; Mckenzie-Parnell and Guthrie, 1986; Michalska et al., 2007; Morris and

Hill, 1995; Morris and Hill, 1996; Nayini and Markakis, 1983; Ola and Oboh, 2001; Olguin et al.,

2003; Oomah et al., 1996; Oyetayo and Akindahunsi, 2004; Pattee et al., 2000; Phillippy et al.,

2003; Phillippy et al., 1988; Phillippy and Wyatt, 2001; Plaami and Kumpulainen, 1995; Pradeep et

al., 1993; Proskova, 1998; Ramirez-Cardenas et al., 2008; Ravindran et al., 1994; Repo-Carrasco-

Valencia et al., 2009; Sanz et al., 2004; Schweizer et al., 1978; Scriban, 1970; Seifert, 1972;

Simonet et al., 2003; Somsub et al., 2008; Soria et al., 2009; Sosulski et al., 1982; Souci et al.,

2008; Sponholz and Dittrich, 1985; Steadman et al., 2000; Tahmida Begum and Anisur Rahman


3

Khan, 1998; Thompson and Erdman Jr., 1982; Toda et al., 2006; Trugo et al., 1999; Udosen and

Ukpanah, 1993; Umeta et al., 2005; Valencia et al., 1999; Venkatachalam and Sathe, 2006; Vitali et

al., 2008; Yadav and Sehgal, 2003)

1.7 Methionine

(Barrado et al., 2009; Hernandez-Orte et al., 2003; Livingston et al., 1976; Soufleros et al., 2003;

U.S. Department of Agriculture, 2005)

1.8 Niacin

(Souci et al., 2008; U.S. Department of Agriculture, 2005)

1.9 Pantothenic acid

(Afssa, 2008; U.S. Department of Agriculture, 2005)

1.10 Total phenolic compounds

(Cheung et al., 2003; Chludil et al., 2008; Choi et al., 2007; Choi et al., 2006; De La Parra et al.,

2007; Devi et al., 2008; Dewanto et al., 2002; García-Casal et al., 2009; Heimler et al., 2006; Iwai,

2008; Jiratanan and Liu, 2004; Kahkonen et al., 1999; Maillard et al., 1996; Neveu et al., 2010;

Ninfali et al., 2005; Pasko et al., 2009; Perez-Jimenez and Saura-Calixto, 2005; Podsedek et al.,

2006; Puupponen-Pimiä et al., 2003; Ramírez-Anguiano et al., 2007; Repo-Carrasco-Valencia et al.,

2009; Reyes and Cisneros-Zevallos, 2003; Shiroma-Kian et al., 2008; Sikora et al., 2008; Slavin et

al., 2009; Sommer et al., 2009; Sun et al., 2009; Turkmen et al., 2005; Velioglu et al., 1998; Verma

et al., 2008; Vivar-Quintana et al., 1999; Wu et al., 2004; Xu and Chang, 2008a, b, c, 2009; Xu and

Chang, 2008d; Yu and Zhou, 2004; Yu et al., 2003; Zielinski et al., 2009)


4

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