Skip to main content

Table 1 Dietary sources of gentisic acid

From: Hydroxybenzoic acid isomers and the cardiovascular system

Source Content* References
Apple 2 μmol/Kg [56]
Beer 2 μmol/L [57]
Bilberries 150 μmol/kg [58]
Bitter melon, ripe 4,220 μmol/Kg [59]
Blackberries 135 μmol/Kg [58]
Blueberries, V. arctostaphylos 1.3 μmol/Kg [60]
Currants, black 155 μmol/Kg [58]
75 μmol/kg [56]
Gooseberries 42 μmol/kg [56]
Grapes, white 2.9 μmol/kg [56]
Honeysuckle, blueberried 150 μmol/Kg [58]
Juneberries, European 220 μmol/Kg [58]
Kiwi, common varieties 585 Mol/Kg [53]
Kiwi, A. Kolomikta, ‘Dr Szymanowski’ 27,610 μmol/Kg [53]
Mulberries, black 112 μmol/Kg [58]
Pear 2.5 μmol/Kg [56]
Strawberries 118 μmol/Kg [56]
Wine, red 3 μmol/L [61]
Wine, white 1 μmol/L [61]
  1. *Values given are for the free phenolic as well as the phenolic derived from either esters or glycosides. All published values converted to μmoles per unit volume or per Kg fresh fruit (based upon an 85% water content).