Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
791.39 |
7.98 |
3300.00 |
1153.41 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 7
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Velioglu Y.S., Mazza G., Gao L., Oomah B.D. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry 46:4113-4117
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
638.88 mg/100 g FW
|
Buckwheat seed |
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 |
|
10.35 mg/100 g FW
|
Buckwheat, dehulled grain, Kora |
no |
1 |
|
7.98 mg/100 g FW
|
Buckwheat, dehulled grain, Kora |
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 |
|
317.68 mg/100 g FW
|
Buckwheat, 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 |
|
343.46 mg/100 g FW
|
Buckwheat seeds dehulled |
no |
1 |
Ting S., Chi-Tang H. (2005) Antioxidant activities of buckwheat extracts. Food Chemistry 90:743-749 PubMed (25829633)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
3300.00 mg/100 g FW
|
Whole buckwheat |
no |
1 |
Sensoy I., Rosen R.T., Ho C.-T., Karwe M.V. (2006) Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99:388-393
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
921.36 mg/100 g FW
|
Buckwheat dark flour - Raw |
no |
1 |