Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.09 |
0.00 |
0.20 |
0.14 |
| mol/100 g |
1.94e-07 |
0.00 |
4.52e-07 |
3.20e-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 |
| (-)-Epicatechin |
mg/100 g FW |
0.06 |
0.00 |
0.13 |
0.09 |
| mol/100 g |
1.27e-07 |
0.00 |
2.97e-07 |
2.10e-07 |
| Gallic acid |
mg/100 g FW |
0.03 |
0.00 |
0.08 |
0.05 |
| mol/100 g |
7.45e-08 |
0.00 |
1.74e-07 |
1.23e-07 |
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 |
|
0.00 mg/100 g FW
|
Cherry sweet - Prunus avium L. |
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 |
|
0.20 mg/100 g FW
|
Cherry |
no |
3 |