It is found at a high level in some herbs, especially thyme, sage and spearmint (at about 20 mg per 100 g), at high levels in spices, especially Ceylon cinnamon and star anise (at about 22 mg per 100 g), found at fairly high level in sunflower seeds (8 mg per 100 g), and at modest levels in red wine (1.88 mg per 100 ml) and in apple sauce, apricots and prunes (at about 1 mg per 100 g). It occurs at high levels in black chokeberry (141 mg per 100 g) and in fairly high level in lingonberry (6 mg per 100 g). It is also quite high in the South American herb yerba mate (150 mg per 100 g based on thin layer chromatography densiometry and HPLC ).