Actually, tomatoes in any form should be eaten along with oil or fat.
And, cooking makes the tomato more bioavailable.  So, the correct
answer was veggie.

Sorry, that you wont able to pick up on my hint.  Too much iron,
perhaps?

Maybe next time ...

On Mar 9, 11:19 am, ironjustice <teamtan...@hotmail.com> wrote: Cheap
functional food. <<

ACTA CHROMATOGRAPHICA, NO. 13, 2003
HPLC-UV AND GC-MS CHARACTERIZATION
OF THE FLAVONOL AGLYCONS QUERCETIN, KAEMPFEROL, AND MYRICETIN IN
TOMATO PASTES AND OTHER TOMATO-BASED PRODUCTS
Ö. Tokuşoğlu1,*, M. K. Ünal2, and Z. Yıldırım3
1Celal Bayar University, Akhisar M.Y.O.,45200, Akhisar, Manisa, Turkey
2Ege University, Department of Food Engineering, 35100,Bornova, İzmir,
Turkey
3Ege University, Agricultural Faculty, Department of Field Crops,
35100 Bornova, Izmir, Turkey
SUMMARY
The amounts of three flavonoids, quercetin, kaempferol, and myri-
cetin, in tomatoes (Solanum lycopersicum L.) and tomato-based products
produced in Turkey has been determined by reversed phase high-perfor-
mance liquid chromatography (RPHPLC) with UV detection. The HPLC
profiles of five types of tomato, one commercial composite tomato
juice, and three types of tomato paste, were obtained after acid
hydrolysis and extraction. The presence of the flavonol aglycons was
confirmed by gas chromatography with mass spectrometric detection (GC-
MS).
Tomatoes and tomato-based products contained primarily quercetin,
kaempferol, and the minor flavonol myricetin. The total flavonol
aglycon content of different varieties of tomato varied from 3.1 to
10.0 mg kg-1 of fresh weight. Tomato juice and tomato salsa were rich
in total flavonols, containing 19.8 mg L-1 and 10.5-13.2 mg kg-1,
respectively. The method enabled accurate and reproducible
quantitative analysis of these flavonols in tomatoes and tomato-based
products.
CONCLUSIONS
The tomato spreads and other tomato-based products consumed in Turkey
are excellent dietary sources of quercetin and kaempferol.

------------------------------------------

"Life prolonging activity of Kaempferol"

Effects of the flavonoids kaempferol and fisetin on thermotolerance,
oxidative stress and FoxO transcription factor DAF-16 in the model
organism Caenorhabditis elegans
by Andreas Kampkötter; Christiane Gombitang Nkwonkam; Ruben Felix
Zurawski; Claudia Timpel; Yvonni Chovolou; Wim Wätjen; Regine Kahl
(pp. 849-858).

Flavonoids present in many herbal edibles possess a remarkable
spectrum of biochemical and pharmacological actions and they are
assumed to exert beneficial effects to human health. Although the
precise biological mechanisms of their action has not been elucidated
yet many of the protective properties of flavonoids are attributed to
their antioxidative activity since oxidative stress is regarded as a
main factor in the pathophysiology of various diseases and ageing.
Oxidative stress results from excessive generation of reactive oxygen
species (ROS) or diminished antioxidative defence and thus
antioxidants are able to counteract such situations. We used the
multicellular model organism Caenorhabditis elegans that is conserved
in molecular and cellular pathways to mammals to examine the effects
of the flavonoids kaempferol and fisetin with respect to their
protective action in individual living worms. Both flavonoids
increased the survival of C. elegans, reduced the intracellular ROS
accumulation at lethal thermal stress, and diminished the extent of
induced oxidative stress with kaempferol having a stronger impact.
Kaempferol but not fisetin attenuated the accumulation of the ageing
marker lipofuscin suggesting a life prolonging activity of this
flavonoid. In addition to these effects that may be attributed to
their antioxidative potential kaempferol and fisetin caused a
translocation of the C. elegans FoxO transcription factor DAF-16 from
the cytosol to the nucleus indicating a modulatory influence of both
flavonoids on signalling cascade(s).

Keywords: Caenorhabditis elegans ; Kaempferol; Fisetin; Stress
resistance; DAF-16; Lipofuscin accumulation

---------------------------------------------------

J. Phys. Chem. B, 112 (6), 1845 -1850, 2008. 10.1021/jp076881e
S1520-6106(07)06881-2
Web Release Date: January 23, 2008
Copyright (c) 2008 American Chemical Society

Complexation of Flavonoids with Iron: Structure and Optical
Signatures
Jun Ren, Sheng Meng, Ch. E. Lekka, and Efthimios Kaxiras*
Department of Physics and School of Engineering and Applied Sciences,
Harvard University, Cambridge, Massachusetts 02138, and Department of
Materials Science and Engineering, University of Ioannina, Ioannina
45110, Greece
Received: August 28, 2007
In Final Form: October 31, 2007
Abstract:
Flavonoids exhibit antioxidant behavior believed to be related to
their metal ion chelation ability. We investigate the complexation
mechanism of several flavonoids, quercetin, luteolin, galangin,
kaempferol, and chrysin, with iron, the most abundant type of metal
ions in the body, through first-principles electronic structure
calculations based on density functional theory (DFT). We find that
the most likely chelation site for Fe is the 3-hydroxyl-4-carbonyl
group, followed by 4-carbonyl-5-hydroxyl group and the 3'-4' hydroxyl
(if present) for all of the flavonoid molecules studied. Three
quercetin molecules are required to saturate the bonds of a single Fe
ion by forming six orthogonal Fe-O bonds, though the binding energy
per molecule is highest for complexes consisting of two quercetin
molecules and one Fe atom, in agreement with experiment. Optical
absorption spectra calculated with time-dependent DFT serve as
signatures to identify various complexes. For the iron-quercetin
complexes, we find a redshift of the first absorbance peak upon
complexation in good agreement with experiment; this behavior is
explained by the narrowing of the optical gap of quercetin because of
Fe(d)-O(p) orbital hybridization.

http://pubs.acs.org/cgi-bin/abstract.cgi/jpcbfk/2008/112/i06/abs/jp07...

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From Wikipedia, the free encyclopedia
Kaempferol
Kaempferol is a natural flavonoid that has been isolated from tea,[1]
broccoli, Delphinium, Witch-hazel, grapefruit, and other plant
sources.

Who loves ya.
Tom

Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com

Man Is A Herbivore!
http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk