Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
4.60 |
3.35 |
5.40 |
1.13 |
| mol/100 g |
1.59e-05 |
1.15e-05 |
1.86e-05 |
3.90e-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 |
| (+)-Catechin |
mg/100 g FW |
4.60 |
3.35 |
5.40 |
1.13 |
| mol/100 g |
1.59e-05 |
1.15e-05 |
1.86e-05 |
3.90e-06 |
Original Content Values Used to Produce Means
Arts, I.C.W. ; van de Putte, B.;Hollman, P.C.H. (2000) Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods. Journal of Agricultural and Food Chemistry 48:1746-1751 PubMed (10820089)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.35 mg/100 g FW
|
Plum |
no |
4 |
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 |
|
5.21 mg/100 g FW
|
Plum |
no |
3 |
Donovan J.L., Meyer A.S., Waterhouse A.L. (1998) Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46:1247-1252
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.40 mg/100 g FW
|
Fresh prune-making plums |
no |
4 |