Showing details for content value of Polyphenols, total in Lettuce [Green], raw Food Composition

Chu, Y. F., Sun, J., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 50:6910-6916 PubMed (25496805)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
22.55 mg/100 g FW	Lettuce - Edible part	no	1

Ninfali P., Mea G., Giorgini S., Rocchi M., Bacchiocca M. (2005) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition 93:257-266 PubMed (15788119)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
44.20 mg/100 g FW	Vegetables - Lettuce - Cappuccio estiva Kagnran - Lactuca sativa L. - Fresh	no	4
55.60 mg/100 g FW	Vegetables - Lettuce - Catalogna - Lactuca sativa L. - Fresh	no	4
66.20 mg/100 g FW	Vegetables - Lettuce - Cocarde - Lactuca sativa L. - Fresh	no	4

Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. (2004) Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 84:1553-1561

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
13.40 mg/100 g FW	Vegetables - Lettuce - Lactuca sativa L. - Mignonette	no	1

Chun O.K., Dae-Ok K., Smith N., Schroeder D., Jae Taek H., Chang Yong L. (2005) Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of the Science of Food and Agriculture 85:1715-1724

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
9.82 mg/100 g FW	Lettuce head - Supermarket - Edible portion	yes	1

Cano A., Arnao M.B. (2005) Hydrophilic and lipophilic antioxidant activity in different leaves of three lettuce varieties. International Journal of Food Properties 8:521-528

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
4.20 mg/100 g FW	Lettuce head - Lactuca sativa L. - Iceberg - Inner leaf	no	1
4.50 mg/100 g FW	Lettuce head - Lactuca sativa L. - Iceberg - Medium leaf	no	1
3.70 mg/100 g FW	Lettuce head - Lactuca sativa L. - Iceberg - Outermost leaf	no	1
6.90 mg/100 g FW	Lettuce head - Lactuca sativa L. - Romaine - Inner leaf	no	1
6.50 mg/100 g FW	Lettuce head - Lactuca sativa L. - Romaine - Medium leaf	no	1
10.40 mg/100 g FW	Lettuce head - Lactuca sativa L. - Romaine - Outermost leaf	no	1
4.00 mg/100 g FW	Lettuce head - Lactuca sativa L. - Baby head - Inner leaf	no	1
4.10 mg/100 g FW	Lettuce head - Lactuca sativa L. - Baby head - Outermost leaf	no	1

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
49.62 mg/100 g FW	Lettuce - Lactuca sativa L. - Leaf	no	1

Wu, X., Beecher, G.R., Holden, J.M., Haytowitz D.B., Gebhardt S.E., Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
100.00 mg/100 g FW	Butterhead	no	8
131.00 mg/100 g FW	Green leaf	no	8
50.00 mg/100 g FW	Iceberg	no	7
78.00 mg/100 g FW	Romaine	no	8