Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 15.11 0.35 33.11 5.00
mol/100 g 4.33e-05 1.00e-06 9.50e-05 1.43e-05

Values calculated by aggregating data from 40 different samples from 6 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
5-Heptadecylresorcinol mg/100 g FW 15.11 0.35 33.11 5.00
mol/100 g 4.33e-05 1.00e-06 9.50e-05 1.43e-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
24.00 mg/100 g FW Rye flour, whole grain no 1
27.00 mg/100 g FW Rye flour, whole grain, 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
16.20 mg/100 g FW Rye, whole grain no 1
15.59 mg/100 g FW Rye, whole grain no 1
15.75 mg/100 g FW Rye, whole grain no 1
17.12 mg/100 g FW Rye flour 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
0.35 mg/100 g FW Rye, whole grain, Kungs II no 3
Ross A.B., Kamal-Eldin A., Jung C., Shepherd M.J., Aman P. (2001) Gas chromatographic analysis of alkylresorcinols in rye (Secale cereale L) grains. Journal of the Science of Food and Agriculture 81:1405-1411
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
19.31 mg/100 g FW Rye grain no 1
16.32 mg/100 g FW Rye grain no 1
21.66 mg/100 g FW Rye grain no 1
17.34 mg/100 g FW Rye grain no 1
20.49 mg/100 g FW Rye grain no 1
19.60 mg/100 g FW Rye grain no 1
17.57 mg/100 g FW Rye grain no 1
15.40 mg/100 g FW Rye grain no 1
18.25 mg/100 g FW Rye grain no 1
15.46 mg/100 g FW Rye grain no 1
17.69 mg/100 g FW Rye grain no 1
15.25 mg/100 g FW Rye grain no 1
16.93 mg/100 g FW Rye grain no 1
14.51 mg/100 g FW Rye grain no 1
15.44 mg/100 g FW Rye grain no 1
12.87 mg/100 g FW Rye grain no 1
17.22 mg/100 g FW Rye grain no 1
14.20 mg/100 g FW Rye grain no 1
14.29 mg/100 g FW Rye grain no 1
12.21 mg/100 g FW Rye grain no 1
14.05 mg/100 g FW Rye grain no 1
12.13 mg/100 g FW Rye grain no 1
13.68 mg/100 g FW Rye grain no 1
12.16 mg/100 g FW Rye grain no 1
14.03 mg/100 g FW Rye grain no 1
13.02 mg/100 g FW Rye grain no 1
13.24 mg/100 g FW Rye grain no 1
11.36 mg/100 g FW Rye grain no 1
12.85 mg/100 g FW Rye grain no 1
11.75 mg/100 g FW Rye grain 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
15.02 mg/100 g FW Rye, whole grain no 30
11.90 mg/100 g FW Rye, whole grain flour 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
33.11 mg/100 g FW Rye, whole grain no 1