Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
82.21 |
1.46 |
389.70 |
131.84 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 8
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., Heinonen M. (1999) Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47:3954-3962 PubMed (25863633)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
27.00 mg/100 g FW
|
Oats, grain |
no |
1 |
Zielinski H., Kozlowska H. (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48:2008-2016 PubMed (10888490)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.58 mg/100 g FW
|
Oats, whole grain, Slawko |
no |
1 |
|
1.46 mg/100 g FW
|
Oats, dehulled grain, Slawko |
no |
1 |
Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
111.01 mg/100 g FW
|
Oats, whole grain |
no |
1 |
Zielinski H., Honke J., Troszynska A., Kozlowska H. (1999) Reduced-oxidized glutathione status as a potential index of oxidative stress in mature cereal grain. Cereal Chemistry 76:944-948
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
389.70 mg/100 g FW
|
Oats, whole grain |
no |
1 |
Holasova M., Fiedlerova H., Orsak M., Lachman J., Vavreinova S. (2002) Buckwheat - the source of antioxidant activity in functional foods. Food Research International 35:207-211
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
102.42 mg/100 g FW
|
Oats |
no |
1 |
Emmons C.L., Peterson D.M., Paul G.L. (1999) Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
8.90 mg/100 g FW
|
Steamed and kiln-dried groat flour |
no |
1 |
|
15.60 mg/100 g FW
|
Undried (green) groat flour |
no |
1 |