Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2038.33 |
230.00 |
9000.00 |
4920.13 |
| 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 |
|
750.00 mg/100 g FW
|
Spices - Cumin - Cuminum cyminum |
no |
4 |
Shan B., Cai Y.Z., Sun M., Corke H. (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry 53:7749-7759 PubMed (16190627)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
230.00 mg/100 g FW
|
Spices - Umbelliferae - Cumin - Dried - Fruit - Cuminum cyminum L. |
yes |
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 |
|
9000.00 mg/100 g FW
|
Spices - Jeera - Cuminum cyminum |
yes |
1 |