Showing Publication (WONG 2006)

Wong P.Y.Y., Kitts D.D. (2006) Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry 97:505-515

Abbreviation: WONG 2006

Created on 2007-10-12 at 10:41AM EDT

Updated on 2007-10-12 at 05:45PM EDT

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
152.00 mg/100 g FW	Parsley leaf - P. crispum - Fresh	yes	1
110.00 mg/100 g FW	Cilantro leaf - C. sativum - Fresh	yes	1