Table 2.
Polyphenols in dates, and mean amounts if known.
| Fresh Fruit (mg per 100 g) |
Dried fruit (mg per 100 g) |
Seed (mg per 100 g) |
|||
|---|---|---|---|---|---|
| Phenolic acids | Hydroxybenzoic acids | ||||
| 4-Hydroxybenzoic | 0.16 | 0 | |||
| Gallic | 0.16 | 1.56 | |||
| Protocatechuic | 2.27 | 4.94 | |||
| Syringic | 2.45 | 6.06 | |||
| Vanillic | 1.76 | 4.13 | |||
| p-Hydroxybenzoic | |||||
| Hydroxycinnaminic acids | |||||
| Caffeic | 3.37 | 2.52 | Protocatechuic | 7.9 | |
| Ferulic | 9.62 | 11.83 | Caffeoylshikimic (total) | 28.3 | |
| o-Coumaric | 0.50 | 2.88 | |||
| p-Coumaric | 2.89 | 5.77 | |||
| Flavonoids | Apigenin | Apigenin derivative | 0.5 | ||
| Quercetin | Quercetin derivative | 3.4 | |||
| Luteolin | Proanthocyanidin dimer (total) | 55.8 | |||
| Proanthocyanidines | Proanthocyanidin trimer (total) | 61.3 | |||
| Anthocyanins | Epicatechin | 18.8 | |||
| Lignans | 323.6 µg | ||||
| Carotenoids | B-carotene | ||||
| Lutein | |||||
| Lycopene | |||||
| Violaxanthin | |||||
| Flavoxanthin | |||||
| Neoxanthin | |||||
| Leukoxanthin |