Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
10.85 |
2.00 |
19.70 |
12.52 |
| mol/100 g |
3.61e-05 |
6.66e-06 |
6.56e-05 |
4.17e-05 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Hispidulin |
mg/100 g FW |
10.85 |
2.00 |
19.70 |
12.52 |
| mol/100 g |
3.61e-05 |
6.66e-06 |
6.56e-05 |
4.17e-05 |
Original Content Values Used to Produce Means
Zheng W., Wang S.Y. (2001) Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49:5165-5170
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
19.70 mg/100 g FW
|
Herbs - Frozen - Rosemary - Rosmarinus officinalis |
no |
1 |
Luis J.C., Johnson C.B. (2005) Seasonal variations of rosmarinic and carnosic acids in rosemary extracts. Analysis of their in vitro antiradical activity. Spanish Journal of Agricultural Research 3:106-112
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.00 mg/100 g FW
|
Rosemary - Leaves - Fresh - Rosmarinus officinalis L. |
no |
1 |