Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.25 |
0.01 |
0.67 |
0.30 |
| mol/100 ml |
1.10e-06 |
4.38e-08 |
2.94e-06 |
1.31e-06 |
Values calculated by aggregating data from 4
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Resveratrol |
mg/100 ml |
0.25 |
0.01 |
0.67 |
0.30 |
| mol/100 ml |
1.10e-06 |
4.38e-08 |
2.94e-06 |
1.31e-06 |
Original Content Values Used to Produce Means
Sato M., Suzuki Y., Okuda T., Yokotsuka K. (1997) Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Bioscience, Biotechnology and Biochemistry 61:1800-1805 PubMed (9404057)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.06 mg/100 ml
|
Japanese red wine 16 - Nagano - Concord |
yes |
1 |
|
0.01 mg/100 ml
|
Japanese red wine 17 - Nagano - Concord |
yes |
1 |
Lamikanra O., Grimm C.C., Rodin J.B., Inyang I.D. (1996) Hydroxylated stilbenes in selected American wines. Journal of Agricultural and Food Chemistry 44:1111-1115
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.26 mg/100 ml
|
Red wine 14 - Concord |
yes |
1 |
|
0.67 mg/100 ml
|
Red wine 15 - Concord |
yes |
1 |