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 | Pvalue |
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 |