Chromatographic analysis of alkylresorcinols and their metabolites

Alastair B. Ross, Per Åman, Roger Andersson, Afaf Kamal-Eldin

Research output: Contribution to journalReview articlepeer-review

73 Citations (Scopus)


Alkylresorcinols (AR) are phenolic lipids present in high amounts in the bran fraction of wheat and rye. AR are of scientific interest as bioactive compounds, as markers for the presence of wholegrain or bran fractions of wheat and rye in food products, and as possible biomarkers of intake for wholegrain wheat and rye. This review discusses their extraction from cereal grains, food and biological fluids, and the various chromatographic methods used in their analysis.

Original languageEnglish
Pages (from-to)157-164
Number of pages8
JournalJournal of Chromatography A
Issue number1-2
Publication statusPublished - Oct 29 2004
Externally publishedYes


  • Alkylresorcinols
  • Biomarkers
  • Food analysis
  • Reviews
  • Rye
  • Wheat

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry


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