Showing Publication (CHU 2002)
Chu, Y. F., Sun, J., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 50:6910-6916 PubMed (25496805)
Abbreviation: CHU 2002
Pubmed ID: 25496805
Food Composition
This publication was used to obtain 9 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 80.76 mg/100 g FW | Broccoli - Edible part | no | 1 |
| 79.55 mg/100 g FW | Spinach - Edible part | no | 1 |
| 68.90 mg/100 g FW | Yellow onion - Edible part | no | 1 |
| 59.39 mg/100 g FW | Red pepper - Edible part | no | 1 |
| 35.19 mg/100 g FW | Carrot - Edible part | no | 1 |
| 23.31 mg/100 g FW | Potato - Edible part | no | 1 |
| 22.55 mg/100 g FW | Lettuce - Edible part | no | 1 |
| 14.95 mg/100 g FW | Celery - Edible part | no | 1 |
| 14.37 mg/100 g FW | Cucumber - Edible part | no | 1 |