J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 13, March 2021, pages 20-31

Stilbenoids: chemistry, occurrence, bioavailability and health effects—a review

Figure 3. Synthetic pathway of stilbenoid and flavonoid from phenylalanine (Adapted from Shahidi and Naczk, 1995; Roupe et al., 2006a; Vermerris and Nicholson 2008; Dewick, 2002; Shen et al., 2013). PAL denotes phenylalanine ammonia lyase.

**Table 1.** Source of stilbenoids in food.
Name	Food source	Contents (μg/g, unless otherwise stated)	Reference
Tr, trace; LOD, limit of detection; Nr, not reported. Either trans or cis is not reported unless otherwise stated.
Resveratrol	Grape	2.475–6.471	Rimando et al. (2004)
Rabbiteye blueberry	Tr-1.691
Highbush blueberry	0.327–1.074
Elliot’s blueberry	0.406–0.453
Lowbush blueberry	0.863
Sparkleberry	0.125–0.519
Cranberry	0.9
Bilberry	0.768
Deerberry	0.047–0.503
Lingonberry	5.884
Partridgeberry	0.924
Brazilian wine	1.77–5.34 mg/L (trans); 1.7–23.23 mg/L (cis)	Vitrac et al. (2005)
Red grape juice	Tr-1.09 mg/L (trans); Tr-0.23 mg/L (cis)	Romero-Pérez et al. (1999)
White grape juice	Tr-0.19 mg/L (trans); Tr (cis)
Roasted peanut	0.018–0.080 (trans)	Sobolev and Cole (1999)
Peanut butter	0.148–0.504 (trans)
Boiled peanut kernel	1.779–7.092 (trans)
Peanut butter (blended)	0.409 ± 0.023 (trans)	Ibern-Gomez et al. (2000)
Peanut butter (natural)	0.652 ± 0.020 (trans)
Bilberry	6.78 ± 0.18(trans)	Ehala et al. (2005)
Cowberry	30.00 ± 2.8 (trans)
Cranberry	19.29 ± 1.53 (trans)
Strawberry	3.57 ± 1.05 (trans)
Red currant	15.72 ± 2.05 (trans)
Black tea	51–56 (trans); 6–24 (cis)	Viñas et al. (2011)
Red tea	44–60 (trans); 7–26 (cis)
Green tea	64–76 (trans); 10–25 (cis)
Breakfast tea	43 ± 4 (trans); 10 ± 1 (cis)
Ceylan tea	36 ± 4 (trans); 8 ± 1 (cis)
Lime blossom	48 ± 9 (trans); 18 ± 2 (cis)
Camomile	45 ± 4 (trans); 63 ± 3 (cis)
Black tea drink	116 ± 11 ng/mL (trans); 39 ± 2 ng/mL (cis)
Peach flavor tea drink	167 ± 6 ng/mL (trans); 25 ± 2 ng/mL (cis)
Apple juice	62 ± 5 ng/mL (trans); 11 ± 2 ng/mL (cis)
Peach/grape juice	50 ± 6 ng/mL (trans); 13 ± 2 ng/mL (cis)
Peach juice	29 ± 3 ng/mL (trans); 11 ± 3 ng/mL (cis)
Red grape	1.639 ± 0.071(trans); 0.405 ± 0.031(cis)
White grape	0.239 ± 0.024 (trans); 0.082 ± 0.012 (cis)
Cocoa powder	1.85 ± 0.43 (trans)	Hurst et al. (2008)
Unsweetened chocolate	1.24 ± 0.22 (trans)
Semi-sweet chocolate chips	0.52 ± 0.14 (trans)
Dark chocolate	0.35 ± 0.08 (trans)
Milk chocolate	0.10 ± 0.05 (trans)
Chocolate syrup	0.09 ± 0.02 (trans)
Beer hop	0.22–1.00 (trans)	Jerkovic et al. (2005)
Tomato	15.30 (trans); 2.71 (cis)	Rogab et al. (2006)
Seedless red table grape	2680 (trans); 20 (cis)
Grape	0–48 (trans)	Adrian et al. (2000)
Almond	LOD	Xie and Bolling (2014)
Piceid (polydatin)	Cocoa powder	7.14 ± 0.80 (trans)	Hurst et al. (2008)
Unsweetened chocolate	4.04 ± 0.14 (trans)
Semi-sweet chocolate chips	2.01 ± 0.18 (trans)
Dark chocolate	1.82 ± 0.36 (trans)
Milk chocolate	0.44 ± 0.06 (trans)
Chocolate syrup	0.35 ± 0.06 (trans)
Peanut butter (blended)	0.128 ± 0.010 (trans)	Ibern-Gomez et al. (2000)
Peanut butter (natural)	0.143 ± 0.008 (trans)
Red grape juice	0.77–7.34 mg/L (trans); 0.09–5.66 mg/L (cis)	Romero-Pérez et al. (1999)
White grape juice	Tr-0.83 mg/L (trans); Tr-0.34 mg/L (cis)
Beer hop	4.15–8.89 (trans) ; 2.30–6.01 (cis)	Jerkovic et al. (2005)
Wine, grape, cherry, green tea, strawberry, apple, raspberry	Nr	Vrhovsek et al. (2012)
Brazilian wine	5.3–20.0 mg/L (trans)	Vitrac et al. (2005)
Tomato	0.10 (trans); 0.26 (cis)	Rogab et al. (2006)
Seedless red table grape	50 (trans); 30 (cis)
Grape	0–77.9 (trans); 0–11.9 (cis)	Adrian et al. (2000)
Almond	7.19–8.52	Xie and Bolling (2014)
Piceatannol	Highbush blueberry	0.186–0.422	Rimando et al. (2004)
Deerberry	0.138–0.195
Passion fruit (seed)	22000 (trans)	Matsui et al. (2010)
Black tea	14–53	Viñas et al. (2011)
Red tea	34–40
Green tea	14–53
Breakfast tea	36 ± 3
Ceylan tea	49 ± 4
Lime blossom	68 ± 2
Camomile	11 ± 0.2
Black tea drink	48 ± 1 ng/mL
Peach flavor tea drink	23 ± 2 ng/mL
Apple juice	15 ± 3 ng/mL
Peach/grape juice	36 ± 5 ng/mL
Peach juice	14 ± 4 ng/mL
Red grape	0.374 ± 0.016
White grape	0.043 ± 0.005
Pterostilbene	Rabbiteye blueberry,	0.099–0.151	Rimando et al. (2004)
Deerberry	0.52
Grape	0–4.7	Adrian et al. (2000)
Almond	LOD	Xie and Bolling (2014)
Astringin	Brazilian wine	4.35–25.72 mg/L (trans)	Vitrac et al. (2005)
Grape, wine	Nr	Vrhovsek et al. (2012)
Viniferin	Brazilian wine	3.82–22.41 mg/L (δ); 0.19–4.32 mg/L (ε)	Vitrac et al. (2005)
Grape	0–15.6 (ε)	Adrian et al. (2000)
Isorhapontin	Wine, grape	Nr	Vrhovsek et al. (2012)
Pallidol	Wine, grape	Nr	Vrhovsek et al. (2012)

Table 1. Source of stilbenoids in food.

Name

Food source

Contents (μg/g, unless otherwise stated)

Reference

Tr, trace; LOD, limit of detection; Nr, not reported. Either trans or cis is not reported unless otherwise stated.

Resveratrol

Grape

2.475–6.471

Rimando et al. (2004)

Rabbiteye blueberry

Tr-1.691

Highbush blueberry

0.327–1.074

Elliot’s blueberry

0.406–0.453

Lowbush blueberry

0.863

Sparkleberry

0.125–0.519

Cranberry

0.9

Bilberry

0.768

Deerberry

0.047–0.503

Lingonberry

5.884

Partridgeberry

0.924

Brazilian wine

1.77–5.34 mg/L (trans); 1.7–23.23 mg/L (cis)

Vitrac et al. (2005)

Red grape juice

Tr-1.09 mg/L (trans); Tr-0.23 mg/L (cis)

Romero-Pérez et al. (1999)

White grape juice

Tr-0.19 mg/L (trans); Tr (cis)

Roasted peanut

0.018–0.080 (trans)

Sobolev and Cole (1999)

Peanut butter

0.148–0.504 (trans)

Boiled peanut kernel

1.779–7.092 (trans)

Peanut butter (blended)

0.409 ± 0.023 (trans)

Ibern-Gomez et al. (2000)

Peanut butter (natural)

0.652 ± 0.020 (trans)

Bilberry

6.78 ± 0.18(trans)

Ehala et al. (2005)

Cowberry

30.00 ± 2.8 (trans)

Cranberry

19.29 ± 1.53 (trans)

Strawberry

3.57 ± 1.05 (trans)

Red currant

15.72 ± 2.05 (trans)

Black tea

51–56 (trans); 6–24 (cis)

Viñas et al. (2011)

Red tea

44–60 (trans); 7–26 (cis)

Green tea

64–76 (trans); 10–25 (cis)

Breakfast tea

43 ± 4 (trans); 10 ± 1 (cis)

Ceylan tea

36 ± 4 (trans); 8 ± 1 (cis)

Lime blossom

48 ± 9 (trans); 18 ± 2 (cis)

Camomile

45 ± 4 (trans); 63 ± 3 (cis)

Black tea drink

116 ± 11 ng/mL (trans); 39 ± 2 ng/mL (cis)

Peach flavor tea drink

167 ± 6 ng/mL (trans); 25 ± 2 ng/mL (cis)

Apple juice

62 ± 5 ng/mL (trans); 11 ± 2 ng/mL (cis)

Peach/grape juice

50 ± 6 ng/mL (trans); 13 ± 2 ng/mL (cis)

Peach juice

29 ± 3 ng/mL (trans); 11 ± 3 ng/mL (cis)

Red grape

1.639 ± 0.071(trans); 0.405 ± 0.031(cis)

White grape

0.239 ± 0.024 (trans); 0.082 ± 0.012 (cis)

Cocoa powder

1.85 ± 0.43 (trans)

Hurst et al. (2008)

Unsweetened chocolate

1.24 ± 0.22 (trans)

Semi-sweet chocolate chips

0.52 ± 0.14 (trans)

Dark chocolate

0.35 ± 0.08 (trans)

Milk chocolate

0.10 ± 0.05 (trans)

Chocolate syrup

0.09 ± 0.02 (trans)

Beer hop

0.22–1.00 (trans)

Jerkovic et al. (2005)

Tomato

15.30 (trans); 2.71 (cis)

Rogab et al. (2006)

Seedless red table grape

2680 (trans); 20 (cis)

Grape

0–48 (trans)

Adrian et al. (2000)

Almond

LOD

Xie and Bolling (2014)

Piceid (polydatin)

Cocoa powder

7.14 ± 0.80 (trans)

Hurst et al. (2008)

Unsweetened chocolate

4.04 ± 0.14 (trans)

Semi-sweet chocolate chips

2.01 ± 0.18 (trans)

Dark chocolate

1.82 ± 0.36 (trans)

Milk chocolate

0.44 ± 0.06 (trans)

Chocolate syrup

0.35 ± 0.06 (trans)

Peanut butter (blended)

0.128 ± 0.010 (trans)

Ibern-Gomez et al. (2000)

Peanut butter (natural)

0.143 ± 0.008 (trans)

Red grape juice

0.77–7.34 mg/L (trans); 0.09–5.66 mg/L (cis)

Romero-Pérez et al. (1999)

White grape juice

Tr-0.83 mg/L (trans); Tr-0.34 mg/L (cis)

Beer hop

4.15–8.89 (trans) ; 2.30–6.01 (cis)

Jerkovic et al. (2005)

Wine, grape, cherry, green tea, strawberry, apple, raspberry

Vrhovsek et al. (2012)

Brazilian wine

5.3–20.0 mg/L (trans)

Vitrac et al. (2005)

Tomato

0.10 (trans); 0.26 (cis)

Rogab et al. (2006)

Seedless red table grape

50 (trans); 30 (cis)

Grape

0–77.9 (trans); 0–11.9 (cis)

Adrian et al. (2000)

Almond

7.19–8.52

Xie and Bolling (2014)

Piceatannol

Highbush blueberry

0.186–0.422

Rimando et al. (2004)

Deerberry

0.138–0.195

Passion fruit (seed)

22000 (trans)

Matsui et al. (2010)

Black tea

14–53

Viñas et al. (2011)

Red tea

34–40

Green tea

14–53

Breakfast tea

36 ± 3

Ceylan tea

49 ± 4

Lime blossom

68 ± 2

Camomile

11 ± 0.2

Black tea drink

48 ± 1 ng/mL

Peach flavor tea drink

23 ± 2 ng/mL

Apple juice

15 ± 3 ng/mL

Peach/grape juice

36 ± 5 ng/mL

Peach juice

14 ± 4 ng/mL

Red grape

0.374 ± 0.016

White grape

0.043 ± 0.005

Pterostilbene

Rabbiteye blueberry,

0.099–0.151

Rimando et al. (2004)

Deerberry

0.52

Grape

0–4.7

Adrian et al. (2000)

Almond

LOD

Xie and Bolling (2014)

Astringin

Brazilian wine

4.35–25.72 mg/L (trans)

Vitrac et al. (2005)

Grape, wine

Vrhovsek et al. (2012)

Viniferin

Brazilian wine

3.82–22.41 mg/L (δ); 0.19–4.32 mg/L (ε)

Vitrac et al. (2005)

Grape

0–15.6 (ε)

Adrian et al. (2000)

Isorhapontin

Wine, grape

Vrhovsek et al. (2012)

Pallidol

Wine, grape

Vrhovsek et al. (2012)