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dc.contributor.authorZamora-Ros, Raul
dc.contributor.authorAndres-Lacueva, Cristina
dc.contributor.authorLamuela-Raventos, Rosa M.
dc.contributor.authorBerenguer, Toni
dc.contributor.authorJakszyn, Paula
dc.contributor.authorMartinez, Carmen
dc.contributor.authorSanchez, Maria J.
dc.contributor.authorNavarro, Carmen
dc.contributor.authorChirlaque, Maria D.
dc.contributor.authorTormo, Maria-Jose
dc.contributor.authorQuiros, Jose R.
dc.contributor.authorAmiano, Pilar
dc.contributor.authorDorronsoro, Miren
dc.contributor.authorLarranaga, Nerea
dc.contributor.authorBarricarte, Aurelio
dc.contributor.authorArdanaz, Eva
dc.contributor.authorGonzalez, Carlos A.
dc.date.accessioned2008-09-24T11:48:28Z
dc.date.available2008-09-24T11:48:28Z
dc.date.issued2008-07
dc.identifier.citationBr. J. Nutr. 2008, 100 (1):188-196en
dc.identifier.issn0007-1145
dc.identifier.pmid18096094
dc.identifier.doi10.1017/S0007114507882997
dc.identifier.urihttp://hdl.handle.net/10146/38107
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 microg/d respectively. Approximately, 32% of the population did not consume R&P. 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.language.isoenen
dc.relation.urlhttp://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=1893064en
dc.subjectResveratrolen
dc.subjectFood composition databasesen
dc.subjectIntakeen
dc.subjectWineen
dc.subjectEuropean Prospective Investigation into Cancer and Nutrition (EPIC)-Spainen
dc.subjectEPICen
dc.subject.meshAdulten
dc.subject.meshAge Factorsen
dc.subject.meshAgeden
dc.subject.meshCohort Studiesen
dc.subject.meshDatabases, Factualen
dc.subject.meshDiet, Mediterraneanen
dc.subject.meshFemaleen
dc.subject.meshFood Analysisen
dc.subject.meshFood Habitsen
dc.subject.meshGlucosidesen
dc.subject.meshHumansen
dc.subject.meshMaleen
dc.subject.meshMiddle Ageden
dc.subject.meshSex Factorsen
dc.subject.meshSpainen
dc.subject.meshStilbenesen
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.en
dc.typeArticleen
dc.identifier.journalThe British Journal of Nutritionen
html.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 microg/d respectively. Approximately, 32% of the population did not consume R&P. 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.


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