Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
3.78 |
3.78 |
3.78 |
0.00 |
| mol/100 g |
1.07e-05 |
1.07e-05 |
1.07e-05 |
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 |
| Caffeic acid |
mg/100 g FW |
1.92 |
1.92 |
1.92 |
0.00 |
| mol/100 g |
5.42e-06 |
5.42e-06 |
5.42e-06 |
0.00 |
Original Content Values Used to Produce Means
Yamaguchi T., Katsuda M., Oda Y., Terao J., Kanazawa K., Oshima S., Inakuma T., Ishiguro Y., Takamura H., Matoba T. (2003) Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Science and Technology Research 9:79-83
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3.78 mg/100 g FW
|
Lettuce - Lactuca sativa L. - Leaf |
no |
1 |