Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
90.52 |
0.81 |
343.62 |
82.23 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 20
different samples
from
7 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., Heinonen M. (1999) Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47:3954-3962 PubMed (25863633)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
18.00 mg/100 g FW
|
Wheat, grain |
no |
1 |
Liyana-Pathirana C.M., Shahidi F. (2006) Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture 86:477-485
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
185.76 mg/100 g FW
|
Wheat, soft, winter, whole grain (70% Canadian Eastern soft red spring + 30% Canadian Eastern soft white winter) |
no |
1 |
Liyana-Pathirana C.M., Shahidi F. (2006) Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 54:1256-1264 PubMed (16478245)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
343.62 mg/100 g FW
|
Wheat, soft, whole grain (70% Canadian Eastern soft red spring + 30% Canadian soft white winter) |
no |
1 |
Gélinas P., MC Kinnon C.M. (2006) Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology 41:329-332
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
67.50 mg/100 g FW
|
Organic wheat grain, AC Barrie |
no |
1 |
|
46.35 mg/100 g FW
|
Organic wheat grain, AC Barrie |
no |
1 |
|
54.90 mg/100 g FW
|
Organic wheat grain, AC Barrie |
no |
1 |
|
67.50 mg/100 g FW
|
Organic wheat grain, AC Brio |
no |
1 |
|
72.00 mg/100 g FW
|
Organic wheat grain, AC Brio |
no |
1 |
|
78.75 mg/100 g FW
|
Organic wheat grain, AC Brio |
no |
1 |
|
53.10 mg/100 g FW
|
Organic wheat grain, AC Brio |
no |
1 |
|
63.00 mg/100 g FW
|
Organic wheat grain, AC Brio |
no |
1 |
|
45.90 mg/100 g FW
|
Organic wheat grain, Celtic |
no |
1 |
|
54.90 mg/100 g FW
|
Organic wheat grain, Celtic |
no |
1 |
|
67.50 mg/100 g FW
|
Organic wheat grain, Celtic |
no |
1 |
|
108.90 mg/100 g FW
|
Organic wheat grain, AC Barrie |
no |
1 |
Zielinski H., Kozlowska H. (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48:2008-2016 PubMed (10888490)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.81 mg/100 g FW
|
Wheat, winter, whole grain, cv Almari |
no |
1 |
|
0.91 mg/100 g FW
|
Wheat, winter, whole grain, cv Henika |
no |
1 |
Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
231.71 mg/100 g FW
|
Wheat, aestivum, whole grain |
no |
1 |
Zielinski H., Honke J., Troszynska A., Kozlowska H. (1999) Reduced-oxidized glutathione status as a potential index of oxidative stress in mature cereal grain. Cereal Chemistry 76:944-948
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
143.10 mg/100 g FW
|
Wheat, aestivum, whole grain |
no |
1 |
|
106.20 mg/100 g FW
|
Wheat, aestivum, whole grain |
no |
1 |