Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.28 |
0.07 |
0.35 |
0.20 |
| mol/100 g |
9.65e-07 |
2.41e-07 |
1.21e-06 |
6.82e-07 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (+)-Catechin |
mg/100 g FW |
0.28 |
0.07 |
0.35 |
0.20 |
| mol/100 g |
9.65e-07 |
2.41e-07 |
1.21e-06 |
6.82e-07 |
Original Content Values Used to Produce Means
Pascual-Teresa de, S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. (2000) Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry 48:5331-5337 PubMed (11087482)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.35 mg/100 g FW
|
Lentils - Pulse |
no |
3 |
Duenas M., Hernandez T., Estrella I. (2007) Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Food Chemistry 101:90-97
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.07 mg/100 g FW
|
Lentils - Lens culinaris - Pardina - Raw |
no |
1 |