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Title: Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort
Author: Zamora-Ros, Raul
Andrés Lacueva, Ma. Cristina
Lamuela Raventós, Rosa Ma.
Berenguer, Toni
Jakszyn, Paula
Martínez, Carmen
Sánchez, María José
Navarro, Carmen
Chirlaque, María Dolores
Tormo, María-José
Quirós, J. Ramón
Amiano, Pilar
Dorronsoro, Miren
Larrañaga, Nerea
Barricarte, Aurelio
Ardanaz, Eva
González, Carlos Alberto
Keywords: Polifenols
Química dels aliments
Cuina mediterrània
Hàbits alimentaris
Bases de dades en línia
Food composition
Mediterranean cooking
Food habits
Online databases
Issue Date: 21-Dec-2007
Publisher: Cambridge University Press
Abstract: Resveratrol has been shown to have beneficial effects on diseases related to oxidant and/or inflammatory processes and extends the lifespan of simple organisms including rodents. The objective of the present study was to estimate the dietary intake of resveratrol and piceid (R&P) present in foods, and to identify the principal dietary sources of these compounds in the Spanish adult population. For this purpose, a food composition database (FCDB) of R&P in Spanish foods was compiled. The study included 40 685 subjects aged 35-64 years from northern and southern regions of Spain who were included in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Usual food intake was assessed by personal interviews using a computerised version of a validated diet history method. An FCDB with 160 items was compiled. The estimated median and mean of R&P intake were 100 and 933 mg/d respectively. Approximately, 32% of the population did not consume RΠ The most abundant of the four stilbenes studied was trans-piceid (53·6 %), followed by trans-resveratrol (20·9 %), cis-piceid (19·3 %) and cis-resveratrol (6·2 %). The most important source of R&P was wines (98·4 %) and grape and grape juices (1·6 %), whereas peanuts, pistachios and berries contributed to less than 0·01 %. For this reason the pattern of intake of R&P was similar to the wine pattern. This is the first time that R&P intake has been estimated in a Mediterranean country.
Note: Reproducció del document publicat a:
It is part of: British Journal of Nutrition, 2008, vol. 100, num. 1, p. 188-196
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ISSN: 0007-1145
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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