Table 1.

Intakes and plasma concentration of select polyphenols found in commonly consumed berries.

Polyphenol Class	Berry polyphenol	Berry sourcea	Quantity present (mg/Kg fresh weight)b	Estimated intake (mg/person/day)c	Plasma levelsd	Other food source	Reference
Anthocyanidins	Cyanidin Delphinidin Malvidin Pelargonidin Petunidin	Blackberry Black raspberry Blueberry Cranberry Raspberry Strawberry	417–6870	12.5	1.4–115 nM	Red cabbage, Grapes Pomegranate Red wine	(119) (8)
Flavonols	Quercetin	Cranberry	6–263 (Total) Quercetin (6–121) ≫ Kaempferol (5–8)	25–35	0.08–7.6 μM	Apples, onions,	(90, 119)
	Kaempferol	Strawberry
Ellagitannins	Ellagic acid	Blackberry Black raspberry Raspberry Strawberry	57–537	1	60–100nM	Pomegranate Walnuts Oak-aged Whisky	(120– 122),(123)
	Urolithins (Ellagic acid metabolites)
Proanthocyanidins	Procyanidin Prodelphinidin Propelargonidin	Blackberry Blueberry Cranberry Strawberry	302–4188	57.7	40 nM	Chocolate Apples Grapes Tea	(121, 124–125)
Phytoalexins-Stilbenes	Resveratrol	Blueberry Cranberry	0.7–85 μg/kg	0.9e	2–3.3μMf	Wine Grapes Peanuts	(126–129)
	Pterostilbene	Blueberry	9.9–15.1 μg/kg			Grapes
Lignans	Secoisolarisinol	Blackberry Blueberry Raspberry Strawberry	13.9–371	0.6	1.7 μM (enterolact one)	Flax seed Rye bread Sesame seed	(82, 130)

^aBerries with the highest reported content of the selected polyphenols. Neither polyphenols nor berries are arranged in order of specific contents.

^bSome quantities (in bold) have been converted from dry weight values using the formula 1g dry wt = 10 g fresh weight for most berries

^cAll estimated intakes are for US population unless specifically stated

^dPlasma levels are collected from a wide variety of human intervention studies. They are representative of peak plasma levels and are not representative of US population

^eEstimated intake for Spanish population cohort from the EPIC study (129).

^fCalculated from raw value 2.7 mg/3.6L plasma using formula μM = μg/L ÷ molecular weight of resveratrol (228.4) (126)