Table 2.
Source | Content* | References |
---|---|---|
Açai pulp |
11.7 μmol/L |
[72] |
Apple |
31 μmol/Kg |
[56] |
Avocado |
2.4 μmol/Kg |
[73] |
Beer |
3 μmol/L |
[57] |
Bilberries |
111 μmol/Kg |
[58] |
Bitter melon, ripe |
970 μmol/Kg |
[59] |
Blackberries |
127 μmol/Kg |
[58] |
Blueberries, V. arctostaphylos |
9.5 μmol/kg |
[60] |
Buckwheat, whole grain |
600 μmol/Kg |
[62] |
Cauliflower, raw |
29 μmol/Kg |
Phenol-Explorer† |
Chicory |
1,090-1,415 μmol/Kg |
Phenol-Explorer |
Currants, black |
78 μmol/Kg |
[58] |
357 μmol/Kg |
[56] |
|
Dates, dried |
320 μmol/kg |
Phenol-Explorer |
Eggplant, purple, raw |
48 μmol/Kg |
Phenol-Explorer |
Garlic |
23 μmol/Kg |
[74] |
Gooseberry |
405 μmol/Kg |
[56] |
Grapes, white |
22 μmol/Kg |
[56] |
Honeysuckle, blueberried |
140 μmol/Kg |
[58] |
Juneberries, European |
159 μmol/Kg |
[58] |
Kiwi juice |
39 μmol/L |
[65] |
Lentils, dried, dehulled |
4.5 μmol/Kg |
Phenol-Explorer |
Lentils, dried with hulls |
9 μmol/Kg |
Phenol-Explorer |
Lingonberries |
195 μmol/Kg |
[75] |
Mango pulp |
2.5 μmol/Kg |
[73] |
Mangosteen pulp |
91 μmol/Kg |
[76] |
Medlar, ripe |
6 μmol/Kg |
[77] |
Mulberries, black |
119 μmol/Kg |
[58] |
Oil, Açai – phenol rich |
4 μmol/mL |
[72] |
Oil, olive – virgin |
3-11.5 μmol/Kg |
[78] |
Olive, black, raw |
390 μmol/kg |
Phenol-Explorer |
Olive, green, raw |
43 μmol/Kg |
Phenol-Explorer |
Onion, red |
130 μmol/Kg |
Phenol-Explorer |
50 μmol/Kg |
[74] |
|
Onion, white |
65 μmol/Kg |
Phenol-Explorer |
1.2 μmol/Kg |
[74] |
|
Pear |
3 μmol/Kg |
[56] |
Raspberry |
270 μmol/Kg |
[56] |
Shallot |
65 μmol/Kg |
Phenol-Explorer |
Sorghum |
165 μmol/Kg |
Phenol-Explorer |
Strawberry |
112 μmol/Kg |
[56] |
Star anise |
2,090 μmol/Kg |
Phenol-Explorer |
Wine, red |
0.3-0.8 μmol/L |
[79] |
Wine, white | 0.1-0.5 μmol/L | [79] |