Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.23 0.00 1.10 0.61
mol/100 g 6.20e-07 0.00 2.92e-06 1.61e-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-Nonadecylresorcinol mg/100 g FW 0.23 0.00 1.10 0.61
mol/100 g 6.20e-07 0.00 2.92e-06 1.61e-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
1.10 mg/100 g FW Wheat, white flour no 1
1.00 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