The levels of vitamin E in Kakadu Plum and Quandong were comparable with the avocado benchmark.
Phenolic compounds were identified as the major source of antioxidant capacity. The rich
composition of phenolic mixtures and the presence of compounds with catechol-based structure are
the primary source of antioxidant capacity of native fruits and herbs. These native foods all
possessed higher levels of lutein than avocado which is considered to be a primary source of
this health-giving carotenoid.
All of the evaluated native plant species contained folate with Australian Desert Lime being the
richest source; double the amount of the recommended daily intake and over 10 times greater than
Blueberry.
Tasmania Pepper Leaf contained 75% of the recommended daily intake and Quandong, Kakadu Plum,
Riberry and Lemon Aspen among the fruits contained 50% of the recommended daily intake; almost 3
times higher than Blueberry. Outstanding levels of vitamin C were identified in Kakadu Plum and
in Australian Desert Lime.
Many of the native foods tested possessed higher levels of important minerals. Native fruits,
herbs, and spices as exceptionally rich sources of antioxidants that are of both hydrophilic and
lipophilic origin. This unique quality of Australian native fruits, herbs, and spices will
complement antioxidant profiles obtained from commonly consumed fruits that are lacking or
display very low antioxidant activity of lipophilic compounds.

DISCLAIMER
This material is for informational purposes only. Statements have not been evaluated by the US
FDA. Australiana Botanicals makes no claims or representation regarding the use or benefits
of their products and are not intended to diagnose, treat or cure any disease or medical
condition.