Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
254.53 |
31.20 |
1463.00 |
489.45 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 8
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Natsume M., Osakabe N., Yamagishi M., Takizawa T., Nakamura T., Miyatake H., Hatano T., Yoshida T. (2000) Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC. Bioscience, Biotechnology and Biochemistry 64:2581-2587 PubMed (11210120)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
79.00 mg/100 g FW
|
Ecuador |
yes |
1 |
|
76.00 mg/100 g FW
|
Venezuela |
yes |
1 |
|
114.00 mg/100 g FW
|
Ghana |
yes |
1 |
|
58.00 mg/100 g FW
|
Colombia |
yes |
1 |
|
142.00 mg/100 g FW
|
Ivory Coast |
yes |
1 |
|
73.00 mg/100 g FW
|
Brazil |
yes |
1 |
Gu, L., Kelm M.A., Hammerstone J.F., Beecher G.R., Hollman P.C.H., Haytowitz D., Gebhardt S., Prior R.L. (2004) Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption. Journal of Nutrition 134:613-617 PubMed (14988456)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
31.20 mg/100 g FW
|
Black chocolate |
no |
1 |
Counet C., Callemien D., Collin S. (2006) Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid. Food Chemistry 98:649-657
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1463.00 mg/100 g FW
|
Dark chocolate, Belcolade |
yes |
1 |