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dc.contributor.authorZamora-Ros, Raul-
dc.contributor.authorAndrés Lacueva, Ma. Cristina-
dc.contributor.authorLamuela Raventós, Rosa Ma.-
dc.contributor.authorBerenguer, Toni-
dc.contributor.authorJakszyn, Paula-
dc.contributor.authorMartínez, Carmen-
dc.contributor.authorSánchez, María José-
dc.contributor.authorNavarro, Carmen-
dc.contributor.authorChirlaque, María Dolores-
dc.contributor.authorTormo Díaz, María José-
dc.contributor.authorQuirós, J. Ramón-
dc.contributor.authorAmiano, Pilar-
dc.contributor.authorDorronsoro, Miren-
dc.contributor.authorLarrañaga, Nerea-
dc.contributor.authorBarricarte, Aurelio-
dc.contributor.authorArdanaz, Eva-
dc.contributor.authorGonzález, Carlos Alberto-
dc.description.abstractResveratrol 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.-
dc.format.extent9 p.-
dc.publisherCambridge University Press-
dc.relation.isformatofReproducció del document publicat a:
dc.relation.ispartofBritish Journal of Nutrition, 2008, vol. 100, num. 1, p. 188-196-
dc.rights(c) Cambridge University Press, 2008-
dc.subject.classificationQuímica dels aliments-
dc.subject.classificationCuina mediterrània-
dc.subject.classificationHàbits alimentaris-
dc.subject.classificationBases de dades en línia-
dc.subject.otherFood composition-
dc.subject.otherMediterranean cooking-
dc.subject.otherFood habits-
dc.subject.otherOnline databases-
dc.titleConcentrations 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-
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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