Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)

Abbreviation: ADOM 2002

Pubmed ID: 25858540

Food Composition

This publication was used to obtain 20 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
0.17 mg/100 g FW Corn, whole grain no 1
0.11 mg/100 g FW Wheat, aestivum, whole grain no 1
0.12 mg/100 g FW Oats, whole grain no 1
0.13 mg/100 g FW Rice, whole grain no 1
1.73 mg/100 g FW Corn, whole grain no 1
0.63 mg/100 g FW Wheat, aestivum, whole grain no 1
0.65 mg/100 g FW Oats, whole grain no 1
1.92 mg/100 g FW Rice, whole grain no 1
173.87 mg/100 g FW Corn, whole grain no 1
63.94 mg/100 g FW Wheat, aestivum, whole grain no 1
35.03 mg/100 g FW Oats, whole grain no 1
27.70 mg/100 g FW Rice, whole grain no 1
264.35 mg/100 g FW Corn, whole grain no 1
231.71 mg/100 g FW Wheat, aestivum, whole grain no 1
111.01 mg/100 g FW Oats, whole grain no 1
94.52 mg/100 g FW Rice, whole grain no 1
29.75 mg/100 g FW Rice, whole grain no 1
35.82 mg/100 g FW Oats, whole grain no 1
64.68 mg/100 g FW Wheat, aestivum, whole grain no 1
175.79 mg/100 g FW Corn, whole grain no 1