Table 2 Urinary polyphenol excretion (μmol/24 h) in 475 subjects from the EPIC cohort.

From: Urinary excretions of 34 dietary polyphenols and their associations with lifestyle factors in the EPIC cohort study

Urinary polyphenols	Polyphenol class/subclass	Origin¹	N²	<LOQ (n)	Median	P10th	P90th
4-Hydroxybenzoic acid	Phenolic acids/Hydroxybenzoic acids	Microbiota	473	0	19.37	9.90	35.65
3-Hydroxybenzoic acid	Phenolic acids/Hydroxybenzoic acids	Microbiota	475	0	2.03	0.66	6.37
Protocatechuic acid	Phenolic acids/Hydroxybenzoic acids	Microbiota	475	0	3.43	1.80	6.30
Gallic acid	Phenolic acids/Hydroxybenzoic acids	Food	336	5	0.71	0.26	2.25
Vanillic acid	Phenolic acids/Hydroxybenzoic acids	Microbiota/food	464	0	36.45	14.59	93.76
3,5-Dihydroxybenzoic acid	Phenolic acids/Hydroxybenzoic acids	Microbiota	468	0	4.04	1.61	12.31
Gallic acid ethyl ester	Phenolic acids/Hydroxybenzoic acids	Food	450	234	0.19	0.08	2.65
4-Hydroxyphenylacetic acid	Phenolic acids/Hydroxyphenylacetic acids	Microbiota	474	0	156.82	91.19	324.80
3-Hydroxyphenylacetic acid	Phenolic acids/Hydroxyphenylacetic acids	Microbiota	299	11	46.72	19.93	95.50
3,4-Dihydroxyphenylacetic acid	Phenolic acids/Hydroxyphenylacetic acids	Microbiota	475	0	5.06	2.82	10.69
Homovanillic acid	Phenolic acids/Hydroxyphenylacetic acids	Microbiota/endogenous	475	0	24.08	15.63	38.70
3,4-Dihydroxyphenylpropionic acid	Phenolic acids/Hydroxyphenylpropanoic acids	Microbiota	453	0	9.45	3.24	29.02
3,5-Dihydroxyphenylpropionic acid	Phenolic acids/Hydroxyphenylpropanoic acids	Microbiota	473	0	11.19	4.60	28.44
p-Coumaric acid	Phenolic acids/Hydroxycinnamic acids	Food/microbiota	464	0	2.13	0.92	4.82
m-Coumaric acid	Phenolic acids/Hydroxycinnamic acids	Microbiota	467	8	2.22	0.55	9.57
Caffeic acid	Phenolic acids/Hydroxycinnamic acids	Food	475	0	4.75	1.98	10.60
Ferulic acid	Phenolic acids/Hydroxycinnamic acids	Endogenous/food	470	0	42.21	18.37	83.02
Kaempferol	Flavonoids/Flavonols	Food	408	35	0.12	0.05	0.30
Quercetin	Flavonoids/Flavonols	Food	444	0	0.51	0.23	1.10
Isorhamnetin	Flavonoids/Flavonols	Endogenous	462	255	0.52	0.27	1.17
Apigenin	Flavonoids/Flavones	Food	448	113	0.08	0.01	0.34
Naringenin	Flavonoids/Flavanones	Food	470	11	1.63	0.43	9.32
Hesperetin	Flavonoids/Flavanones	Food	469	122	1.00	0.16	8.29
Daidzein	Flavonoids/Isoflavonoids	Food	407	13	1.18	0.14	8.33
Genistein	Flavonoids/Isoflavonoids	Food	413	12	0.22	0.05	1.19
Equol	Flavonoids/Isoflavonoids	Microbiota	397	54	0.05	0.01	0.14
Phloretin	Flavonoids/Dihydrochalcones	Food	475	248	0.37	0.17	1.14
(+)-Catechin	Flavonoids/Flavanols	Food	452	165	0.10	0.03	0.37
(-)-Epicatechin	Flavonoids/Flavanols	Food	456	123	0.21	0.08	0.55
Resveratrol	Stilbenes	Food	429	52	0.09	0.02	0.54
Tyrosol	Tyrosols	Food	457	0	0.80	0.10	5.25
Hydroxytyrosol	Tyrosols	Food	474	0	2.44	0.75	12.85
Enterodiol	Lignans	Microbiota	433	22	0.37	0.09	1.73
Enterolactone	Lignans	Microbiota	469	3	3.12	0.54	12.22

LOQ, limit of quantification; P, percentile
¹The main origin of the phenolic compound in urine is indicated. Food: the compound present in food is directly absorbed in the gut or it is absorbed after hydrolysis of the corresponding glycosides or esters. Microbiota: the compound results from the transformation by the microbiota of food polyphenols and/or eventually other food or endogenous compounds. Endogenous: the compounds results from the O-methylation of phenolic compounds of food or endogenous origin.
²Number of samples in which each phenolic compound was firmly identified.

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Table 2 Urinary polyphenol excretion (μmol/24 h) in 475 subjects from the EPIC cohort.

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