Showing details for content value of (-)-Epicatechin in Wine [Red]

Units	Average	Min	Max	Standard Deviation
mg/100 ml	3.78	0.00	16.50	3.15
mol/100 ml	1.30e-05	0.00	5.68e-05	1.09e-05

Aglycone	Units	Average	Min	Max	Standard Deviation
(-)-Epicatechin	mg/100 ml	3.78	0.00	16.50	3.15
mol/100 ml	1.30e-05	0.00	5.68e-05	1.09e-05

Arts, I.C.W. ; van de Putte, B.;Hollman, P.C.H. (2000) Catechin Contents of Foods Commonly Consumed in The Netherlands. 2. Tea, Wine, Fruit juices and chocolate milk. Journal of Agricultural and Food Chemistry 48:1752-1757 PubMed (10820090)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
1.62 mg/100 ml	Red wine - Chianti Classico - Castellani, 1995	yes	1
1.64 mg/100 ml	Red wine - Rosso del Salento - Albert Heijn's own brand, table wine	yes	1
4.21 mg/100 ml	Red wine - Bordeaux - Appellation controlee, Rineau, 1997	yes	1
4.15 mg/100 ml	Red wine - Bordeaux Rouge - Appellation controlee, Euroshopper, table wine	yes	1
2.99 mg/100 ml	Red wine - Bordeaux - Appellation controlee, Christian Moueix, 1993	yes	1
1.88 mg/100 ml	Red wine - Cotes-du-Rhone - Appellation controlee, Les Vendanges, 1997	yes	1
1.90 mg/100 ml	Red wine - Cotes-du-Rhone - Appellation controlee, Cuvee des Amoureuses, 1996	yes	1
1.95 mg/100 ml	Red wine - Cotes-du-Rhone - Appellation controlee, Reserve de l'Arche, 1996	yes	1
0.92 mg/100 ml	Red wine - Rioja - Siglo, 1996	yes	1
1.32 mg/100 ml	Red wine - Valdepenas - Albert Heijn's own brand, table wine	yes	1
1.89 mg/100 ml	Red wine - Pinotage/Merlot - Stellenbosch Welmoed Winery, 1997	yes	1
1.10 mg/100 ml	Red wine - Droe Rooi - Suid-Afrika, Albert Heijn's own brand, table wine	yes	1

Pascual-Teresa de, S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. (2000) Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry 48:5331-5337 PubMed (11087482)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
1.14 mg/100 ml	Red wine	yes	3

Vitrac X., Monti J.P., Vercauteren J., Deffieux G., Merillon J.M. (2002) Direct liquid chromatographic analysis of resveratrol derivatives and flavanonols in wines with absorbance and fluorescence detection. Analytica Chimica Acta 458:103-110

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
3.29 mg/100 ml	Red wines - AOC Bergerac (France) - 2001	yes	19

Burns J., Gardner P.T., O'Neil J., Crawford S., Morecroft I., McPhail D.B., Lister C., Matthews D., MacLean M.R., Lean M.E., Duthie G.G., Crozier A. (2000) Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. Journal of Agricultural and Food Chemistry 48:220-30 PubMed (10691619)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.69 mg/100 ml	Red wine - "Chilean Cabernet Sauvignon" - Lontué, Chile - Cabernet Sauvignon - 1997	yes	1
1.37 mg/100 ml	Red wine - "Californian oak-aged Cabernet Sauvignon" - California - Cabernet Sauvignon - 1995	yes	1
3.78 mg/100 ml	Red wine - "Young Vatted Cabernet Sauvignon" - Sliven, Bulgaria - Cabernet Sauvignon - 1996	yes	1
1.72 mg/100 ml	Red wine - "Bulgarian maturated Cab. Sauvignon" - Svischtov, Bulgaria - Cabernet Sauvignon - 1992	yes	1
5.01 mg/100 ml	Red wine - "Cono Sur Pinot Noir 20 barrels" - Rapel Valley, Chile - Pinot Noir - 1995	yes	1
2.65 mg/100 ml	Red wine - "Fetzer Santa Barbara" - California - Pinot Noir - 1994	yes	1
4.26 mg/100 ml	Red wine - "Domaine Rossignol Trapet, Gevrey Chambertin" - Burgundy, France - Pinot Noir - 1995	yes	1
1.06 mg/100 ml	Red wine - "Villa Montes oak-aged Merlot" - Curico, Chile - Pinot Noir - 1994	yes	1
2.43 mg/100 ml	Red wine - "Merlot" - Languedoc, France - Pinot Noir - 1996	yes	1
0.62 mg/100 ml	Red wine - "Cosme Palacio y Hermanos Rioja" - Rioja, Spain - Tempranillo - 1995	yes	1
2.00 mg/100 ml	Red wine - "Vina Albani Tempranillo" - Valdepenas, Spain - Tempranillo - 1996	yes	1
1.55 mg/100 ml	Red wine - "Fetzer Vineyards Zinfandel" - California - Zinfandel - 1995	yes	1
0.88 mg/100 ml	Red wine - "Beaujolais" - Beaujolais, France - Gamay - 1996	yes	1
0.51 mg/100 ml	Red wine - "Domaine Roche Vue, Minervois" - Aude, France - Carignon - 1995	yes	1
1.41 mg/100 ml	Red wine - "Valpolicella" - Veneto, Italy - Corvina, Molinara - 1996	yes	1
1.69 mg/100 ml	Red wine - "Chianti Classico" - Tuscany, Italy - Sangiovese, Trebbiano - 1995	yes	1

Carando S., Teissedre P.L., Pascual-Martinez L., Cabanis J.C. (1999) Levels of flavan-3-ols in French wines. Journal of Agricultural and Food Chemistry 47:4161-4166 PubMed (10552784)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
7.55 mg/100 ml	Red wine - France - Several vintage years	yes	95

Frankel E.N., Waterhouse A.L., Teissedre P.L. (1995) Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. Journal of Agricultural and Food Chemistry 43:890-894

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
2.50 mg/100 ml	California red wine 1 - Cabernet Sauvignon - 1989	yes	1
9.00 mg/100 ml	California red wine 2 - Merlot - 1990	yes	1
10.60 mg/100 ml	California red wine 3 - Cabernet Sauvignon - 1987	yes	1
8.50 mg/100 ml	California red wine 4 - Zinfandel - 1990	yes	1
7.30 mg/100 ml	California red wine 5 - Cabernet Sauvignon - 1987	yes	1
6.00 mg/100 ml	California red wine 6 - Petite Sirah - 1987	yes	1
3.90 mg/100 ml	California red wine 7 - Petite Sirah - 1989	yes	1
3.70 mg/100 ml	California red wine 8 - Cabernet Sauvignon - 1987	yes	1
5.00 mg/100 ml	California red wine 9 - Pinot Noir - 1992	yes	1
7.40 mg/100 ml	California red wine 10 - Cabernet Sauvignon - 1987	yes	1
10.00 mg/100 ml	California red wine 11 - Petite Sirah - 1990	yes	1
15.40 mg/100 ml	California red wine 12 - Merlot - 1991	yes	1
16.20 mg/100 ml	California red wine 13 - Cabernet Sauvignon - 1991	yes	1
9.50 mg/100 ml	California red wine 14 - Cabernet Sauvignon - 1989	yes	1

Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D., Pastore G.M., Duran N. (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chemistry 82:409-416 PubMed (24334093)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
1.10 mg/100 ml	Italian red wine 5 - 1998 - Barbera	yes	1
1.37 mg/100 ml	Italian red wine 6 - 1998 - Montepulciano	yes	1
1.07 mg/100 ml	Italian red wine 7 - 1996 - Blended	yes	1

Rodriguez-Delgado M.A., Gonzalez-Hernandez G., Conde-Gonzalez J.E., Perez-Trujillo J.P. (2002) Principal component analysis of the polyphenol content in young red wines. Food Chemistry 78:523-532

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
1.35 mg/100 ml	Spanish red wine - South Tenerife Island - Abona - Listan Negro 1999	yes	5
1.33 mg/100 ml	Spanish red wine - South Tenerife Island - Valle de Guimar - Listan Negro 1999	yes	9
0.95 mg/100 ml	Spanish red wine - North Tenerife Island - Valle de la Orotava - Listan Negro 1999	yes	11
0.92 mg/100 ml	Spanish red wine - North Tenerife Island - Tacoronte-Acentejo - Listan Negro 1999	yes	13
1.06 mg/100 ml	Spanish red wine - North Tenerife Island - Ycoden Daute Isora - Listan Negro 1999	yes	11
1.48 mg/100 ml	Spanish red wine - Lanzarote Island - Listan Negro 1999	yes	6

Rodriguez-Delgado M.A., Malovana S., Perez J.P., Borges T., Montelongo F.J.G. (2001) Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography A 912:249-257 PubMed (11330794)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
0.00 mg/100 ml	Spanish red wine 1 - Canary Islands	yes	1
0.00 mg/100 ml	Spanish red wine 2 - Canary Islands	yes	1
0.00 mg/100 ml	Spanish red wine 3 - Canary Islands	yes	1
0.00 mg/100 ml	Spanish red wine 4 - Canary Islands	yes	1
0.00 mg/100 ml	Spanish red wine 5 - Canary Islands	yes	1

Teissedre P.L., Landrault N. (2000) Wine phenolics: contribution to dietary intake and bioavailability. Food Research International 33:461-467

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
8.70 mg/100 ml	French red wine - Languedoc - Merlot 1998	yes	10
12.00 mg/100 ml	French red wine - Languedoc - Cabernet-Sauvignon 1998	yes	10
10.50 mg/100 ml	French red wine - Languedoc - Grenache 1998	yes	10
5.00 mg/100 ml	French red wine - Languedoc - Syrah 1998	yes	10
16.50 mg/100 ml	French red wine - Languedoc - Egiodola 1998	yes	10

Pavia C., Bufo S.A., Scopa A., Scrano L., Guerrieri A., Cataldi T.R.I. (2001) Determination of phenolic compounds of biological interest in some Italian red wines by HPLC-DAD. Advances in Food Sciences 23:100-107

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
3.10 mg/100 ml	Red wine 1 - Italy - Luciana region - D'Angelo producer - Aglianico - 1997	yes	1
2.09 mg/100 ml	Red wine 2 - Italy - Luciana region - Martino producer - Aglianico - 1997	yes	1
2.14 mg/100 ml	Red wine 3 - Italy - Luciana region - Paternoster producer - Aglianico - 1997	yes	1
2.10 mg/100 ml	Red wine 4 - Italy - Luciana region - Portali producer - Aglianico - 1997	yes	1

Goldberg D.M., Karumanchiri A., Tsang E., Soleas G.J. (1998) Catechin and epicatechin concentrations of red wines: regional and cultivar-related differences. American Journal of Enology and Viticulture 49:23-34

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
2.00 mg/100 ml	Red wine - Australia - Cabernet Sauvignon	yes	24
2.10 mg/100 ml	Red wine - Australia - Shiraz	yes	24
3.50 mg/100 ml	Red wine - Australia - Pinot Noir	yes	5
3.00 mg/100 ml	Red wine - Bordeaux - Medoc	yes	18
3.80 mg/100 ml	Red wine - Bordeaux - Libourne	yes	14
3.30 mg/100 ml	Red wine - Bordeaux - Others	yes	10
5.20 mg/100 ml	Red wine - Burgundy - Beaune	yes	26
6.30 mg/100 ml	Red wine - Burgundy - Nuits	yes	26
7.40 mg/100 ml	Red wine - Burgundy - 92 vintage	yes	13
5.90 mg/100 ml	Red wine - Burgundy - 93 vintage	yes	18
4.90 mg/100 ml	Red wine - Burgundy - <92 vintage	yes	17
4.70 mg/100 ml	Red wine - Burgundy - >93 vintage	yes	8
2.50 mg/100 ml	Red wine - California - Cabernet Sauvignon	yes	45
3.10 mg/100 ml	Red wine - California - Merlot	yes	12
3.60 mg/100 ml	Red wine - California - Zinfandel	yes	26
4.70 mg/100 ml	Red wine - California - Pinot Noir	yes	14
2.00 mg/100 ml	Red wine - California - Shiraz	yes	10
4.26 mg/100 ml	Red wine - Beaujolais - 93 vintage	yes	10
2.50 mg/100 ml	Red wine - Beaujolais - 94 vintage	yes	18
2.41 mg/100 ml	Red wine - Beaujolais - 95 vintage	yes	8
3.40 mg/100 ml	Red wine - Canada - Cabernet Sauvignon, Merlot	yes	22
4.10 mg/100 ml	Red wine - Canada - Merlot	yes	7
3.00 mg/100 ml	Red wine - Canada - Cabernet Sauvignon	yes	4
8.80 mg/100 ml	Red wine - Canada - Pinot Noir	yes	10
3.50 mg/100 ml	Red wine - Canada - Gamay	yes	10
4.00 mg/100 ml	Red wine - Canada - Cabernet Franc	yes	6
5.10 mg/100 ml	Red wine - Canada - Baco Noir	yes	6
5.60 mg/100 ml	Red wine - Canada - Marechal Foch	yes	4
2.80 mg/100 ml	Red wine - Central Europe - Cabernet Sauvignon	yes	4
2.30 mg/100 ml	Red wine - Italy - Piedmont	yes	40
2.10 mg/100 ml	Red wine - Italy - Tuscany	yes	45
1.90 mg/100 ml	Red wine - Italy - Veneto	yes	42
2.70 mg/100 ml	Red wine - Italy - Cabernet Sauvignon	yes	5
2.90 mg/100 ml	Red wine - Italy - Merlot	yes	5
5.00 mg/100 ml	Red wine - Midi et Provence - Merlot	yes	5
4.10 mg/100 ml	Red wine - Midi et Provence - Shiraz	yes	5
3.40 mg/100 ml	Red wine - Midi et Provence - Others	yes	26
3.10 mg/100 ml	Red wine - Pacific Northwerst - Pinot Noir - <1991	yes	12
4.10 mg/100 ml	Red wine - Pacific Northwerst - Pinot Noir - 1992	yes	24
4.30 mg/100 ml	Red wine - Pacific Northwerst - Pinot Noir - 1993	yes	16
2.60 mg/100 ml	Red wine - Pacific Northwerst - Pinot Noir - 1994	yes	8
3.00 mg/100 ml	Red wine - Pacific Northwerst - Cabernet Sauvignon, Merlot	yes	26
3.20 mg/100 ml	Red wine - Pacific Northwerst - Merlot	yes	12
2.70 mg/100 ml	Red wine - Pacific Northwerst - Cabernet Sauvignon	yes	10
1.80 mg/100 ml	Red wine - Iberian Peninsula - Portugal	yes	42
2.00 mg/100 ml	Red wine - Iberian Peninsula - Spain	yes	26
1.50 mg/100 ml	Red wine - Iberian Peninsula - Rioja	yes	12
2.50 mg/100 ml	Red wine - Iberian Peninsula - Others	yes	16
2.40 mg/100 ml	Red wine - South Africa - Cabernet Sauvignon, Merlot	yes	8
3.20 mg/100 ml	Red wine - South Africa - Merlot	yes	7
2.10 mg/100 ml	Red wine - South Africa - Cabernet Sauvignon	yes	11
1.60 mg/100 ml	Red wine - South Africa - Pinotage	yes	10
1.70 mg/100 ml	Red wine - South Africa - Shiraz	yes	10
6.30 mg/100 ml	Red wine - South Africa - Pinot Noir	yes	5
4.10 mg/100 ml	Red wine - Rhone Valley - North	yes	20
2.90 mg/100 ml	Red wine - Rhone Valley - South	yes	26
2.50 mg/100 ml	Red wine - South America - Cabernet Sauvignon	yes	23
2.60 mg/100 ml	Red wine - South America - Merlot	yes	17
2.60 mg/100 ml	Red wine - South America - Malbec	yes	6

Rossouw M., Marais J. (2004) The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture 25:94-104

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
4.05 mg/100 ml	Red wine - South African - Shiraz	yes	76
2.99 mg/100 ml	Red wine - South African - Pinotage	yes	100
3.41 mg/100 ml	Red wine - South African - Cabernet Sauvignon	yes	84

Tinttunen S., Lehtonen P. (2001) Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data. European Food Research and Technology 212:390-394

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
9.10 mg/100 ml	Red wine - Burgundy - Organic	yes	6
7.50 mg/100 ml	Red wine - Burgundy - Normal	yes	8

La Torre G.L., Saitta M., Vilasi F., Pellicano T., Dugo G. (2006) Direct determination of phenolic compounds in Sicilian wines by liquid chromatography with PDA and MS detection. Food Chemistry 94:640-650

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
3.23 mg/100 ml	Red wine - Nero d'Avola - Sicile - 2002	yes	11
6.92 mg/100 ml	Red wine - Merlot - Sicile - 2002	yes	5
6.24 mg/100 ml	Red wine - Cabernet, Syrah, Petit-Verdot - Sicile - 2002	yes	6

Jandera P., Skerikova V., Rehova L., Hajek T., Baldrianova L., Skopova G., Kellner V., Horna A. (2005) RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. Journal of Separation Science 28:1005-1022 PubMed (16013828)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
6.82 mg/100 ml	Red wine - St Lawrence 2002 - Moravian - Czech Republic	yes	1
12.29 mg/100 ml	Red wine - Ruland Blue 2002 - Moravian - Czech Republic	yes	1

Showing details for content value of (-)-Epicatechin in Wine [Red] Food Composition

Calculated Mean Content Values

Aglycone Mean Content Values

Original Content Values Used to Produce Means