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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|
Andrés Lacueva, Ma. Cristina
Lamuela Raventós, Rosa Ma.
Sánchez, María José
Chirlaque, María Dolores
Quirós, José R.
González, Carlos A.
Química dels aliments
Bases de dades en línia
|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: http://dx.doi.org/10.1017/S0007114507882997|
|It is part of:||British Journal of Nutrition, 2008, vol. 100, num. 1, p. 188-196|
|Appears in Collections:||Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)|
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