Table 3.
Regression coefficients* of top six herbs contributing to antioxidant intake ( n = 6514)
| |
Unstandardized coefficients |
Standardized coefficients |
|
|
|---|---|---|---|---|
| Herbs (g/day) | Estimate | Std. error | Estimate | P value |
| Garlic |
0.21 |
0.03 |
0.08 |
0.01 |
| Cinnamon |
1.24 |
0.19 |
0.08 |
0.01 |
| Black pepper |
0.57 |
0.15 |
0.05 |
0.01 |
| Dried rosemary |
3.43 |
1.17 |
0.03 |
0.01 |
| Fresh dill |
4.83 |
2.00 |
0.03 |
0.02 |
| Fresh peppermint | −6.77 | 2.80 | −0.03 | 0.02 |
Sorted in descending order according to standardized coefficients.
*adjusted for age, BMI and energy intake.