Concentration data for Caffeic acid in Olive [Black], raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 1.50 ) 0.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
0.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 1.50, 3.00 ) 2.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
2.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 4.50, 6.00 ) 5.00 mg/100 g FW Black Cassanese Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)
[ 7.50, 9.01 ) 9.00 mg/100 g FW Black Hojiblanca Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069)