title: 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.
abstract: 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 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.
authors: Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Av. Joan XXIII, s/n. 08028, Barcelona, Spain.
authors: Raul
authors: R
authors: Zamora-Ros
authors: Cristina
authors: C
authors: Andres-Lacueva
authors: Rosa M
authors: RM
authors: Lamuela-Raventós
authors: Toni
authors: T
authors: Berenguer
authors: Paula
authors: P
authors: Jakszyn
authors: Carmen
authors: C
authors: Martínez
authors: María J
authors: MJ
authors: Sánchez
authors: Carmen
authors: C
authors: Navarro
authors: María D
authors: MD
authors: Chirlaque
authors: María-José
authors: MJ
authors: Tormo
authors: Jose R
authors: JR
authors: Quirós
authors: Pilar
authors: P
authors: Amiano
authors: Miren
authors: M
authors: Dorronsoro
authors: Nerea
authors: N
authors: Larrañaga
authors: Aurelio
authors: A
authors: Barricarte
authors: Eva
authors: E
authors: Ardanaz
authors: Carlos A
authors: CA
authors: González
mesh_terms: D000328:Adult; D000367:Age Factors; D000368:Aged; D015331:Cohort Studies; D016208:Databases, Factual; D038441:Diet, Mediterranean / Q000706:statistics & numerical data; D005247:Feeding Behavior; D005260:Female; D005504:Food Analysis / Q000379:methods; D005960:Glucosides / Q000008:administration & dosage / Q000032:analysis; D006801:Humans; D008297:Male; D008875:Middle Aged; D000077185:Resveratrol; D012737:Sex Factors; D013030:Spain; D013267:Stilbenes / Q000008:administration & dosage / Q000032:analysis*; D014920:Wine / Q000032:analysis
chemical_list: D005960:Glucosides; D013267:Stilbenes; D000077185:Resveratrol; C058229:polydatin