Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.00e-02 |
0.01 |
0.01 |
0.00 |
| mol/100 g |
3.67e-08 |
3.67e-08 |
3.67e-08 |
0.00 |
Values calculated by aggregating data from 1
sample
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Naringenin |
mg/100 g FW |
1.00e-02 |
0.01 |
0.01 |
0.00 |
| mol/100 g |
3.67e-08 |
3.67e-08 |
3.67e-08 |
0.00 |
Original Content Values Used to Produce Means
Seeram N.P., Zhang Y., Henning S.M., Lee R., Niu Y., Lin G., Heber D. (2006) Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry 54:7036-7040 PubMed (16968060)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Pistachio nuts |
no |
1 |