Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.80 0.87 7.34 1.31
mol/100 g 5.18e-06 2.50e-06 2.11e-05 3.75e-06

Values calculated by aggregating data from 43 different samples from 6 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
5-Heptadecylresorcinol mg/100 g FW 1.80 0.87 7.34 1.31
mol/100 g 5.18e-06 2.50e-06 2.11e-05 3.75e-06

Original Content Values Used to Produce Means

Mullin W.J., Emery P.H. (1992) Determination of alkylresorcinols in cereal-based foods. Journal of Agricultural and Food Chemistry 40:2127-2130
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.00 mg/100 g FW Whole soft wheat flour yes 1
1.65 mg/100 g FW Whole hard wheat flour no 1
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
7.10 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
2.97 mg/100 g FW Whole grain wheat flour no 1
2.20 mg/100 g FW Wheat, whole grain no 1
2.31 mg/100 g FW Wheat, whole grain no 1
2.78 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
2.40 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
1.48 mg/100 g FW Wheat, whole grain no 32
1.22 mg/100 g FW Wheat whole grain flour no 1
2.28 mg/100 g FW Wheat, spring whole grain no 1
2.87 mg/100 g FW Wheat, spring whole grain no 1
2.16 mg/100 g FW Wheat, spring whole grain no 1
1.86 mg/100 g FW Wheat, spring whole grain no 1
1.58 mg/100 g FW Wheat, spring whole grain no 1
1.68 mg/100 g FW Wheat, spring whole grain no 1
1.92 mg/100 g FW Wheat, spring whole grain no 1
1.57 mg/100 g FW Wheat, spring whole grain no 1
2.00 mg/100 g FW Wheat, spring whole grain no 1
1.89 mg/100 g FW Wheat, spring whole grain no 1
1.46 mg/100 g FW Wheat, spring whole grain no 1
1.28 mg/100 g FW Wheat, spring whole grain no 1
1.16 mg/100 g FW Wheat, spring whole grain no 1
1.07 mg/100 g FW Wheat, spring whole grain no 1
1.78 mg/100 g FW Wheat, spring whole grain no 1
1.06 mg/100 g FW Wheat, spring whole grain no 1
1.24 mg/100 g FW Wheat, winter whole grain no 1
1.53 mg/100 g FW Wheat, winter whole grain no 1
1.68 mg/100 g FW Wheat, winter whole grain no 1
1.91 mg/100 g FW Wheat, winter whole grain no 1
1.08 mg/100 g FW Wheat, winter whole grain no 1
1.51 mg/100 g FW Wheat, winter whole grain no 1
1.40 mg/100 g FW Wheat, winter whole grain no 1
1.49 mg/100 g FW Wheat, winter whole grain no 1
1.39 mg/100 g FW Wheat, winter whole grain no 1
1.72 mg/100 g FW Wheat, winter whole grain no 1
1.90 mg/100 g FW Wheat, winter whole grain no 1
1.80 mg/100 g FW Wheat, winter whole grain no 1
1.22 mg/100 g FW Wheat, winter whole grain no 1
1.39 mg/100 g FW Wheat, winter whole grain no 1
0.87 mg/100 g FW Wheat, winter whole grain no 1
1.27 mg/100 g FW Wheat, winter 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
7.34 mg/100 g FW Wheat, aestivum, whole grain no 1