Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.36 |
0.00 |
1.60 |
0.92 |
| mol/100 g |
8.79e-07 |
0.00 |
3.95e-06 |
2.28e-06 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-Heneicosylresorcinol |
mg/100 g FW |
0.36 |
0.00 |
1.60 |
0.92 |
| mol/100 g |
8.79e-07 |
0.00 |
3.95e-06 |
2.28e-06 |
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 |
|
1.60 mg/100 g FW
|
Wheat, white flour |
no |
1 |
|
1.60 mg/100 g FW
|
Wheat, white flour, organic |
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 |
|
0.00 mg/100 g FW
|
White wheat flour |
no |
1 |
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 |
|
0.00 mg/100 g FW
|
Wheat white flour |
no |
6 |