Skip to main content

Table 3 Regression coefficients* of top six herbs contributing to antioxidant intake ( n= 6514)

From: Food items contributing most to variation in antioxidant intake; a cross-sectional study among Norwegian women

  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
  1. Sorted in descending order according to standardized coefficients.
  2. *adjusted for age, BMI and energy intake.