RT Journal Article
T1 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
A1 Zamora Ros, Raúl
A1 Andres Lacueva, Cristina
A1 Lamuela Raventós, Rosa M
A1 Berenguer, Toni
A1 Jakszyn, Paula
A1 Martínez, Carmen
A1 Sanchez-Perez, Maria-Jose
A1 Navarro, Carmen
A1 Chirlaque, María
A1 Tormo, María José
A1 Quirós, José R
A1 Amiano, Pilar
A1 Dorronsoro, Miren
A1 Larrañaga, Nerea
A1 Barricarte, Aurelio
A1 Ardanaz, Eva
A1 González, Carlos A
K1 Resveratrol
K1 Food composition databases
K1 Intake
K1 Wine
K1 European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain
K1 Composición de alimentos
K1 Ingestión
K1 Vino
K1 España
AB 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 μg/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.
PB Cambridge University Press
SN 0007-1145
YR 2007
FD 2007-12-21
LK http://hdl.handle.net/10668/339
UL http://hdl.handle.net/10668/339
LA en
NO Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Martínez C. 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. Br J Nutr. 2008 Jul;100(1):188-96
DS RISalud
RD Apr 19, 2025