Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.15 |
0.00 |
0.30 |
0.17 |
| mol/100 g |
3.27e-07 |
0.00 |
6.54e-07 |
3.78e-07 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (-)-Epigallocatechin |
mg/100 g FW |
0.10 |
0.00 |
0.20 |
0.12 |
| mol/100 g |
2.19e-07 |
0.00 |
4.37e-07 |
2.52e-07 |
| Gallic acid |
mg/100 g FW |
0.06 |
0.00 |
0.11 |
0.06 |
| mol/100 g |
1.21e-07 |
0.00 |
2.43e-07 |
1.40e-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
|
Avocado - Persea americana Mill. |
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 |
|
0.00 mg/100 g FW
|
Avocado |
no |
3 |
Harnly J.M., Doherty R.F., Beecher G.R., Holden J.M., Haytowitz D.B., Bhagwat S., Gebhardt S. (2006) Flavonoid content of U.S. fruits, vegetables, and nuts. Journal of Agricultural and Food Chemistry 54:9966-9977 PubMed (22327611)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.30 mg/100 g FW
|
Fruits - Avocados, Raw |
no |
7 |