Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.95 0.00 6.00 1.37
mol/100 ml 3.27e-06 0.00 2.07e-05 4.73e-06

Values calculated by aggregating data from 29 different samples from 10 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
(-)-Epicatechin mg/100 ml 0.95 0.00 6.00 1.37
mol/100 ml 3.27e-06 0.00 2.07e-05 4.73e-06

Original Content Values Used to Produce Means

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
0.07 mg/100 ml White wine - Bordeaux Sauvignon - Appellation controlee, Ch√Ęteau de Nivelle, 1997 yes 1
0.10 mg/100 ml White wine - Bordeaux - Appellation controlee, Rineau, 1997 yes 1
0.12 mg/100 ml White wine - Bordeaux Sauvignon - Appellation controlee, Euroshopper, table wine yes 1
0.13 mg/100 ml White wine - Mosel-Saar-Ruwer - Zeller Schwarze Katz, 1997 yes 1
0.05 mg/100 ml White wine - Mosel-Saar-Ruwer - Qualitatswein, 1995 yes 1
0.08 mg/100 ml White wine - Mosel-Saar-Ruwer - Riesling Spatlese Qualitatswein mit Pradikat, 1996 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
0.06 mg/100 ml White 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
3.38 mg/100 ml White wines - AOC Bergerac (France) - 2001 yes 30
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
0.53 mg/100 ml White wine - France - Several vintage years yes 57
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
0.90 mg/100 ml California white wine 1 - Sauvignon Blanc - 1990 yes 1
0.60 mg/100 ml California white wine 2 - Sauvignon Blanc - 1991 yes 1
2.70 mg/100 ml California white wine 3 - Chardonnay - 1990 yes 1
6.00 mg/100 ml California white wine 4 - Chardonnay - 1991 yes 1
1.70 mg/100 ml California white wine 5 - White Zinfandel 1992 yes 1
0.90 mg/100 ml California white wine 6 - White Zinfandel 1991 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
0.28 mg/100 ml Italian white wine 1 - 1998 - Greco di Tufo yes 1
0.03 mg/100 ml Italian white wine 2 - 1997 - Pinot Grigio yes 1
0.06 mg/100 ml Italian white wine 3 - 1998 - Verdicchio yes 1
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 white wine - 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
0.10 mg/100 ml French white wine - Languedoc - Chardonnay 1998 yes 10
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
0.00 mg/100 ml White wine - Savennieres - Organic yes 4
0.00 mg/100 ml White wine - Savennieres - Normal yes 3
0.00 mg/100 ml White wine - Sancerre - Organic yes 3
0.00 mg/100 ml White wine - Sancerre - Normal yes 6
0.00 mg/100 ml White wine - Burgundy - Organic yes 4
0.00 mg/100 ml White wine - Burgundy - Normal yes 2
0.00 mg/100 ml Red wine - German - Organic yes 19
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
2.32 mg/100 ml White wine - Chardonnay 2003 - Moravian - Czech Republic yes 1
2.07 mg/100 ml White wine - Riesling 2002 - Moravian - Czech Republic yes 1