Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
6.00e-03 |
2.00e-03 |
0.01 |
5.66e-03 |
| mol/100 g |
1.43e-08 |
4.78e-09 |
2.39e-08 |
1.35e-08 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Syringaresinol |
mg/100 g FW |
6.00e-03 |
2.00e-03 |
0.01 |
5.66e-03 |
| mol/100 g |
1.43e-08 |
4.78e-09 |
2.39e-08 |
1.35e-08 |
Original Content Values Used to Produce Means
Penalvo J.L., Haajanen K.M., Botting N., Adlercreutz H. (2005) Quantification of lignans in food using isotope dilution gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry 53:9342-9347 PubMed (16302745)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.00e-03 mg/100 g FW
|
Eggplant - Solanum melongena L. |
no |
1 |
Penalvo J.L., Adlercreutz H., Uehara M., Ristimaki A., Watanabe S. (2008) Lignan content of selected foods from Japan. Journal of Agricultural and Food Chemistry 56:401-09 PubMed (18163563)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Eggplant, raw, removing prickle |
no |
1 |