Wang H., Provan G.J., Helliwell K. (2004) Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC. Food Chemistry 87:307-311

Abbreviation: WANG 2004

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
1000.00 mg/100 g FW Herbs - Dried leaves - Rosemary 1 yes 1
1000.00 mg/100 g FW Herbs - Dried leaves - Rosemary 2 yes 1
1100.00 mg/100 g FW Herbs - Dried leaves - Rosemary 3 yes 1
870.00 mg/100 g FW Herbs - Dried leaves - Sage 1 yes 1
1410.00 mg/100 g FW Herbs - Dried leaves - Sage 2 yes 1
850.00 mg/100 g FW Herbs - Dried leaves - Sage 3 yes 1
870.00 mg/100 g FW Herbs - Dried leaves - Thyme 1 yes 1
450.00 mg/100 g FW Herbs - Dried leaves - Thyme 2 yes 1
1430.00 mg/100 g FW Herbs - Dried leaves - Spearmint 1 yes 1
710.00 mg/100 g FW Herbs - Dried leaves - Spearmint 2 yes 1
10.00 mg/100 g FW Herbs - Dried leaves - Rosemary 1 yes 1
10.00 mg/100 g FW Herbs - Dried leaves - Rosemary 2 yes 1
20.00 mg/100 g FW Herbs - Dried leaves - Rosemary 3 yes 1
30.00 mg/100 g FW Herbs - Dried leaves - Sage 1 yes 1
30.00 mg/100 g FW Herbs - Dried leaves - Sage 2 yes 1
40.00 mg/100 g FW Herbs - Dried leaves - Sage 3 yes 1
30.00 mg/100 g FW Herbs - Dried leaves - Thyme 1 yes 1
10.00 mg/100 g FW Herbs - Dried leaves - Thyme 2 yes 1
30.00 mg/100 g FW Herbs - Dried leaves - Spearmint 1 yes 1
20.00 mg/100 g FW Herbs - Dried leaves - Spearmint 2 yes 1