Showing Publication (LIYANA-PATHIRANA 2006_02)
Liyana-Pathirana C.M., Shahidi F. (2006) Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 54:1256-1264 PubMed (16478245)
Abbreviation: LIYANA-PATHIRANA 2006_02
Pubmed ID: 16478245
Food Composition
This publication was used to obtain 6 food polyphenol content values.
Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
---|---|---|---|
62.91 mg/100 g FW | Wheat, hard, white flour (90% Canadian Western hard red spring + 10% Canadian Eastern hard red winter) | no | 1 |
81.27 mg/100 g FW | Wheat, soft, white flour (70% Canadian Eastern soft red spring + 30% Canadian soft white winter) | no | 1 |
311.04 mg/100 g FW | Wheat, hard, whole grain (90% Canadian Western hard red spring + 10% Canadian Eastern hard red winter) | no | 1 |
343.62 mg/100 g FW | Wheat, soft, whole grain (70% Canadian Eastern soft red spring + 30% Canadian soft white winter) | no | 1 |
1351.40 mg/100 g FW | Wheat, hard, bran (90% Canadian Western hard red spring + 10% Canadian Eastern hard red winter) | no | 1 |
1459.90 mg/100 g FW | Wheat, soft, bran (70% Canadian Eastern soft red spring + 30% Canadian soft white winter) | no | 1 |