Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
6575.00 |
1650.00 |
11500.00 |
6965.00 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
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 |
|
1650.00 mg/100 g FW
|
Labiateae - Dried (25 °C in the dark) - Menta viridis - Leaves |
no |
1 |
Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. (2007) Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. Journal of Food Science and Technology 44:357-359
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
11500.00 mg/100 g FW
|
Spices - Mint leaves - Mentha viridis - Dried |
yes |
1 |