Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.89 |
0.46 |
1.32 |
0.37 |
| mol/100 g |
1.94e-06 |
9.98e-07 |
2.86e-06 |
7.98e-07 |
Values calculated by aggregating data from 6
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 5-Pentacosylresorcinol |
mg/100 g FW |
0.89 |
0.46 |
1.32 |
0.37 |
| mol/100 g |
1.94e-06 |
9.98e-07 |
2.86e-06 |
7.98e-07 |
Original Content Values Used to Produce Means
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 |
|
0.66 mg/100 g FW
|
Whole grain wheat bread, crusty |
yes |
1 |
|
1.27 mg/100 g FW
|
Wholemeal wheat bread |
yes |
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 |
|
0.46 mg/100 g FW
|
Soft bread, wheat, whole grain 1 |
no |
1 |
|
1.05 mg/100 g FW
|
Soft bread, wheat, whole grain 2 |
no |
1 |
|
0.60 mg/100 g FW
|
Soft bread, wheat, whole grain 3 |
no |
1 |
|
1.32 mg/100 g FW
|
Soft bread, wheat, whole grain 4 |
no |
1 |