Showing Publication (MONTI 2001)
Monti S.M., Ritieni A., Sacchi R., Skog K., Borgen E., Fogliano V. (2001) Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. Journal of Agricultural and Food Chemistry 49:3969-3975
Abbreviation: MONTI 2001
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 81.00 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 78.00 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |
| 35.00 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 23.00 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |
| 24.00 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 20.00 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |
| 4.00 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 1.00 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |
| 4.50 mg/100 g FW | Virgin olive oil, fresh | no | 1 |
| 3.50 mg/100 g FW | Virgin olive oil, 1-year-old | no | 1 |