Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. (2007) Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. Journal of Food Science and Technology 44:357-359

Abbreviation: ANILAKUMAR 2007

Food Composition

This publication was used to obtain 15 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
1700.00 mg/100 g FW Spices - Black pepper - Piper nigrum yes 1
5200.00 mg/100 g FW Spices - Basil leaves - Ocimum basilicum - Dried yes 1
1250.00 mg/100 g FW Spices - Coriander seeds - Coriandrum sativum yes 1
4000.00 mg/100 g FW Spices - Coriander leaves - Coriandrum sativum - Dried yes 1
14100.00 mg/100 g FW Spices - Clove - Syzygium aromaticum yes 1
3600.00 mg/100 g FW Spices - Caper seeds - Capparis spinosa yes 1
7500.00 mg/100 g FW Spices - Cinnamomum zeylanicum yes 1
2250.00 mg/100 g FW Spices - Fenugreek leaves - Trigonella fenum graecum - Dried yes 1
9000.00 mg/100 g FW Spices - Jeera - Cuminum cyminum yes 1
2200.00 mg/100 g FW Spices - Nutmeg - Myristica fragrans yes 1
2420.00 mg/100 g FW Spices - Malabar cardamom - Elettaria cardamom yes 1
11500.00 mg/100 g FW Spices - Mint leaves - Mentha viridis - Dried yes 1
8000.00 mg/100 g FW Spices - Marjoram - Origanum majorana - Dried yes 1
6750.00 mg/100 g FW Spices - Shajeera - Carum carvi yes 1
1600.00 mg/100 g FW Spices - Star anise - Illicium verum yes 1