Showing Publication (CAPECKA 2005)
Capecka E., Mareczek A., Leja M. (2005) Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry 93:223-226
Abbreviation: CAPECKA 2005
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 |
|---|---|---|---|
| 1954.00 mg/100 g FW | Peppermint - Mentha x piperita L. - Fresh herb - Leaves | no | 1 |
| 2580.00 mg/100 g FW | Peppermint - Mentha x piperita L. - Leaves | no | 1 |
| 2253.00 mg/100 g FW | Lemon balm - Melissa officinalis L. - Fresh herb - Leaves | no | 1 |
| 2183.00 mg/100 g FW | Lemon balm - Melissa officinalis L. - Leaves | no | 1 |
| 1406.00 mg/100 g FW | Oregano - Origanum vulgare L. - Fresh herb - Leaves | no | 1 |
| 2221.00 mg/100 g FW | Oregano - Origanum vulgare L. - Leaves | no | 1 |