Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
214.23 |
113.70 |
546.00 |
217.72 |
| 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
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 |
|
113.70 mg/100 g FW
|
Vegetables - Yellow pepper - Cuneo giallo - Capsicum annum, cv Grossum - Fresh |
no |
4 |
Howard L.R., Talcott S.T., Brenes C.H., Villalon B. (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48:1713-1720 PubMed (10820084)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
284.60 mg/100 g FW
|
Pepper (Without seeds) - Fresh - C. annum - Bell - Yellow bell - Mature (Yellow) |
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 |
|
546.00 mg/100 g FW
|
|
no |
1 |