|
|
|
|
Ellagic Acid Values* |
| Ellagic acid is a
member of the family of phenolic compounds, which are known to
influence the quality, acceptability and stability of foods by acting
as flavorants, colorants, or antioxiants. It is a substance that
appears to block various hormone reactions and metabolic pathways
associated with the development of cancer. Ellagic acid is
exceptionally high in raspberries and black berries: the level are
approximately five to six times higher than those levels found in some
other fruits. |
|
Ellagic Acid Values* |
|
mg/100 g |
1 |
2 |
3 |
4 |
5 |
6 |
|
Black Raspberries |
|
|
|
|
5.32 |
|
|
|
|
Boysenberries |
|
|
|
|
|
5.98 |
|
Evergreen Berries |
|
|
|
3.69 |
|
|
|
|
Marionberries |
|
|
|
|
|
5.83 |
|
|
Red Raspberries |
|
|
|
3.39 |
|
|
|
|
|
|
Ellagic Acid Values of
Other Fruit and Nuts* |
|
mg/100 g |
1 |
2 |
3 |
4 |
5 |
6 |
|
Strawberries |
|
|
|
|
0.63 |
|
|
|
|
|
Walnuts |
|
|
|
|
|
0.59 |
|
|
|
|
|
Pecans |
|
|
0.33 |
|
|
|
|
|
Cranberries |
|
|
0.12 |
|
|
|
|
* information supplied by Oregon
Raspberry and Blackberry Commission (figures based on Oregon
Caneberries)
          
         |
