Bamdad F., Kadivar M., Keramat J. (2006) Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil. International Journal of Food Science and Technology 41:20-27

Abbreviation: BAMDAD 2006

Food Composition

This publication was used to obtain 2 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
24390.00 mg/100 g FW Spices - Dried clove buds - E. caryophyllata Tunb. yes 1
1380.00 mg/100 g FW Spices - Caraway seeds - Carum carvi L. yes 1