Utilizad este identificador para citar o enlazar este documento: http://hdl.handle.net/2072/231977

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
Zamora-Ros, Raul; Andrés Lacueva, Ma. Cristina; Lamuela Raventós, Rosa Ma.; Berenguer, Toni; Jakszyn, Paula; Martínez, Carmen; Sánchez, María J.; Navarro, Carmen; Chirlaque, María D.; Tormo, María-José; Quirós, José R.; Amiano, Pilar; Dorronsoro, Miren; Larrañaga, Nerea; Barricarte, Aurelio; Ardanaz, Eva; González, Carlos A.
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.
07-06-2014
Polifenols
Química dels aliments
Cuina mediterrània
Hàbits alimentaris
Vi
Espanya
Bases de dades en línia
Polyphenols
Food composition
Mediterranean cooking
Food habits
Wine
Spain
Online databases
(c) Cambridge University Press, 2008
Artículo
info:eu-repo/semantics/publishedVersion
Cambridge University Press
         

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