Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.24 |
0.00 |
2.00 |
1.00 |
| mol/100 g |
4.33e-06 |
0.00 |
6.99e-06 |
3.50e-06 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Luteolin |
mg/100 g FW |
1.24 |
0.00 |
2.00 |
1.00 |
| mol/100 g |
4.33e-06 |
0.00 |
6.99e-06 |
3.50e-06 |
Original Content Values Used to Produce Means
Justesen, U.;Knuthsen, P.;Leth, T. (1998) Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. Journal of Chromatography A 799:101-10 PubMed (9550103)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.10 mg/100 g FW
|
Parsley |
yes |
2 |
Justesen U., Knuthsen P. (2001) Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chemistry 73:245-250
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.00 mg/100 g FW
|
Fresh herbs - Local grocery store - Parsley - Petroselinum crispum |
yes |
2 |
Lugasi A., Hovari J. (2000) Flavonoid aglycons in foods of plant origin I. Vegetables. Acta Alimentaria 29:345-352
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Parsley leaves - Local market - Edible parts |
yes |
1 |