Showing Publication (YAMAGUCHI 2003)
Yamaguchi T., Katsuda M., Oda Y., Terao J., Kanazawa K., Oshima S., Inakuma T., Ishiguro Y., Takamura H., Matoba T. (2003) Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Science and Technology Research 9:79-83
Abbreviation: YAMAGUCHI 2003
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 |
|---|---|---|---|
| 141.20 mg/100 g FW | Burdock - Arctium lappa L. - Roots | no | 1 |
| 49.62 mg/100 g FW | Lettuce - Lactuca sativa L. - Leaf | no | 1 |
| 102.11 mg/100 g FW | Broccoli - Brassica oleracea L. var. italica Plenck | no | 1 |
| 126.76 mg/100 g FW | Burdock - Arctium lappa L. - Roots | no | 1 |
| 3.78 mg/100 g FW | Lettuce - Lactuca sativa L. - Leaf | no | 1 |
| 1.16 mg/100 g FW | Broccoli - Brassica oleracea L. var. italica Plenck | no | 1 |