Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
89.27 |
67.90 |
152.00 |
42.07 |
| 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 |
|
67.90 mg/100 g FW
|
Herbs - Parsley - Petroselium hortensis - Fresh |
no |
4 |
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 |
|
112.00 mg/100 g FW
|
Herbs - Frozen - Parsley - Petroselinum crispum |
no |
1 |
Wong P.Y.Y., Kitts D.D. (2006) Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry 97:505-515
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
152.00 mg/100 g FW
|
Parsley leaf - P. crispum - Fresh |
yes |
1 |