Showing Publication (MADSEN 1996)
Madsen H.L., Nielsen B.R., Bertelsen G., Skibsted L.H. (1996) Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry 57:331-337
Abbreviation: MADSEN 1996
Food Composition
This publication was used to obtain 9 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1034.00 mg/100 g FW | Spices - Dried leaves - Basil - Ocimum basilicum | no | 1 |
| 3854.00 mg/100 g FW | Spices - Dried leaves - Marjoram - Origanum majoranae | no | 1 |
| 2726.00 mg/100 g FW | Spices - Dried leaves - Hyssop - Hyssopus officinalis | no | 1 |
| 2632.00 mg/100 g FW | Spices - Dried leaves - Sage - Salvia officinalis | no | 1 |
| 4512.00 mg/100 g FW | Spices - Dried leaves - Summer savory - Satureja hortensis | no | 1 |
| 1880.00 mg/100 g FW | Spices - Dried leaves - Winter savory - Satureja montana | no | 1 |
| 3196.00 mg/100 g FW | Spices - Dried leaves - Rosemary - Rosmarinus officinalis | no | 1 |
| 5452.00 mg/100 g FW | Spices - Dried leaves - Turkish oregano - Origanum vulgare | no | 1 |
| 9306.00 mg/100 g FW | Spices - Dried leaves - Chilean oregano - Origanum onites | no | 1 |