Zamora-Ros, RaulAndrés Lacueva, Ma. CristinaLamuela Raventós, Rosa Ma.Berenguer, ToniJakszyn, PaulaMartínez, CarmenSánchez, María JoséNavarro, CarmenChirlaque, María DoloresTormo Díaz, María JoséQuirós, José RamónAmiano, PilarDorronsoro, MirenLarrañaga, NereaBarricarte, AurelioArdanaz, EvaGonzález, Carlos Alberto2014-06-062014-06-062007-12-210007-1145https://hdl.handle.net/2445/54887Resveratrol 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.9 p.application/pdfeng(c) Cambridge University Press, 2008PolifenolsQuímica dels alimentsCuina mediterràniaHàbits alimentarisViEspanyaBases de dades en líniaPolyphenolsFood compositionMediterranean cookingFood habitsWineSpainOnline databasesinfo:eu-repo/semantics/article5578652014-06-06info:eu-repo/semantics/openAccess18096094