Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
980.36 |
226.00 |
2580.00 |
1010.44 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 5
different samples
from
4 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 |
|
611.20 mg/100 g FW
|
Herbs - Peppermint - Mentha piperita - Fresh |
no |
4 |
Capecka E., Mareczek A., Leja M. (2005) Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry 93:223-226
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1954.00 mg/100 g FW
|
Peppermint - Mentha x piperita L. - Fresh herb - Leaves |
no |
1 |
|
2580.00 mg/100 g FW
|
Peppermint - Mentha x piperita L. - Leaves |
no |
1 |
Yoo K.M., Lee C.H., Lee H., Moon B., Lee C.Y. (2008) Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry 106:929-936
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
638.10 mg/100 g FW
|
Herbs - Peppermint - Mentha piperita L. |
no |
1 |
Zheng W., Wang S.Y. (2001) Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49:5165-5170
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
226.00 mg/100 g FW
|
Herbs - Frozen - Peppermint - Mentha x piperita |
no |
1 |