Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 19.29 9.60 32.62 6.16
mol/100 g 4.77e-05 2.37e-05 8.06e-05 1.52e-05

Values calculated by aggregating data from 41 different samples from 5 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
5-Heneicosylresorcinol mg/100 g FW 19.29 9.60 32.62 6.16
mol/100 g 4.77e-05 2.37e-05 8.06e-05 1.52e-05

Original Content Values Used to Produce Means

Mattila P., Pihlava J.-M., Hellstrom J. (2005) Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry 53:8290-8295 PubMed (16218677)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
29.30 mg/100 g FW Whole-wheat flour no 1
Ross A.B., Shepherd M.J., Schupphaus M., Sinclair V., Alfaro B., Kamal-Eldin A., Aman P. (2003) Alkylresorcinols in cereals and cereal products. Journal of Agricultural and Food Chemistry 51:4111-4118 PubMed (25644340)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
29.46 mg/100 g FW Wheat, whole grain no 1
26.69 mg/100 g FW Wheat, whole grain no 1
21.78 mg/100 g FW Whole grain wheat flour no 1
20.24 mg/100 g FW Wheat, whole grain no 1
Gohil S., Petterson D., Salomonsson A.-C., Aman P. (1988) Analysis of alkyl- and alkenylresorcinols in Triticale, wheat and rye. Journal of the Science of Food and Agriculture 45:43-52 PubMed (22880887)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
19.68 mg/100 g FW Winter wheat, whole grain cv Holme no 3
Chen Y., Ross A.B., Aman P., Kamal-Eldin A. (2004) Alkylresorcinols as markers of whole grain wheat and rye in cereal products. Journal of Agricultural and Food Chemistry 52:8242-8246 PubMed (24521535)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
15.88 mg/100 g FW Wheat, winter whole grain no 1
19.98 mg/100 g FW Wheat, winter whole grain no 1
13.36 mg/100 g FW Wheat, winter whole grain no 1
18.36 mg/100 g FW Wheat, winter whole grain no 1
13.50 mg/100 g FW Wheat, winter whole grain no 1
19.74 mg/100 g FW Wheat, winter whole grain no 1
13.80 mg/100 g FW Wheat, winter whole grain no 1
19.00 mg/100 g FW Wheat, winter whole grain no 1
10.44 mg/100 g FW Wheat, winter whole grain no 1
16.93 mg/100 g FW Wheat, winter whole grain no 1
13.97 mg/100 g FW Wheat, winter whole grain no 1
13.52 mg/100 g FW Wheat, winter whole grain no 1
9.60 mg/100 g FW Wheat, winter whole grain no 1
14.27 mg/100 g FW Wheat, winter whole grain no 1
10.98 mg/100 g FW Wheat, winter whole grain no 1
12.98 mg/100 g FW Wheat, winter whole grain no 1
18.54 mg/100 g FW Wheat, whole grain no 32
15.25 mg/100 g FW Wheat whole grain flour no 1
29.10 mg/100 g FW Wheat, spring whole grain no 1
28.17 mg/100 g FW Wheat, spring whole grain no 1
28.08 mg/100 g FW Wheat, spring whole grain no 1
23.82 mg/100 g FW Wheat, spring whole grain no 1
29.10 mg/100 g FW Wheat, spring whole grain no 1
22.32 mg/100 g FW Wheat, spring whole grain no 1
24.99 mg/100 g FW Wheat, spring whole grain no 1
20.45 mg/100 g FW Wheat, spring whole grain no 1
26.06 mg/100 g FW Wheat, spring whole grain no 1
18.56 mg/100 g FW Wheat, spring whole grain no 1
25.80 mg/100 g FW Wheat, spring whole grain no 1
16.34 mg/100 g FW Wheat, spring whole grain no 1
20.99 mg/100 g FW Wheat, spring whole grain no 1
14.21 mg/100 g FW Wheat, spring whole grain no 1
22.32 mg/100 g FW Wheat, spring whole grain no 1
13.09 mg/100 g FW Wheat, spring whole grain no 1
Salek M., Brudzynski A. (1981) Composition of alkylresorcins in grains of various species and varieties of cereals. Acta Alimentaria Polonica 7:119-126
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
32.62 mg/100 g FW Wheat, aestivum, whole grain no 1