Hydroxybenzoic acid isomers and the cardiovascular system

Nutrition Journal

Table 1 Dietary sources of gentisic acid

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]
Currants, black	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]

*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).

ISSN: 1475-2891