Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2919.67 |
1360.00 |
4767.00 |
1721.62 |
| 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
Madsen H.L., Nielsen B.R., Bertelsen G., Skibsted L.H. (1996) Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry 57:331-337
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2632.00 mg/100 g FW
|
Spices - Dried leaves - Sage - Salvia officinalis |
no |
1 |
Proestos C., Chorianopoulos N., Nychas G.J.E., Komaitis M. (2005) RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. Journal of Agricultural and Food Chemistry 53:1190-1195 PubMed (22344920)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1360.00 mg/100 g FW
|
Labiateae - Dried (25 °C in the dark) - Salvia officinalis - Leaves |
no |
1 |
Bandoniene D., Pukalskas A., Venskutonis P.R., Gruzdiene D. (2000) Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Research International 33:785-791 PubMed (11715345)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4767.00 mg/100 g FW
|
Sage - Leaves - Dried |
no |
1 |