Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
229.04 |
59.39 |
424.00 |
205.75 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
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 |
|
59.39 mg/100 g FW
|
Red pepper - 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 |
|
76.50 mg/100 g FW
|
Vegetables - Red pepper - Quadrato d'asti rosso - Capsicum annum, cv Grossum - Fresh |
no |
4 |
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 |
|
424.00 mg/100 g FW
|
|
no |
4 |