Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.15 0.02 0.58 0.20
mol/100 g 6.70e-07 8.76e-08 2.54e-06 8.79e-07

Values calculated by aggregating data from 7 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Resveratrol mg/100 g FW 0.15 0.02 0.58 0.20
mol/100 g 6.70e-07 8.76e-08 2.54e-06 8.79e-07

Original Content Values Used to Produce Means

Kolouchova-Hanzlikova I., Melzoch K., Filip V., Smidrkal J. (2004) Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chemistry 87:151-158
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.07 mg/100 g FW Blue grape - Czech - Cabernet Sauvignon no 1
0.23 mg/100 g FW Blue grape - Czech - Pinot Noir no 1
0.58 mg/100 g FW Blue grape - Czech - Laurot no 1
0.03 mg/100 g FW Blue grape - Czech - Tintet no 1
0.07 mg/100 g FW Blue grape - Czech - Neronet no 1
0.07 mg/100 g FW Blue grape - Czech - Merlot no 1
Bavaresco L., Fregoni M., Trevisan M., Mattivi F., Vrhovsek U., Falchetti R. (2002) The occurrence of the stilbene piceatannol in grapes. Vitis 41:133-136
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.02 mg/100 g FW Grape - Vitis vinifera L. - Cabernet Sauvignon no 1