Showing Publication (SEERAM 2006_01)
Seeram N.P., Zhang Y., Henning S.M., Lee R., Niu Y., Lin G., Heber D. (2006) Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry 54:7036-7040 PubMed (16968060)
Abbreviation: SEERAM 2006_01
Pubmed ID: 16968060
Food Composition
This publication was used to obtain 8 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.05 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.11 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.02 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.10 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.01 mg/100 g FW | Pistachio nuts | no | 1 |
| 3.00e-03 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.00 mg/100 g FW | Pistachio nuts | no | 1 |
| 0.00 mg/100 g FW | Pistachio nuts | no | 1 |