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 José; Navarro, Carmen; Chirlaque, María Dolores; Tormo Díaz, María José; Quirós, José Ramón; Amiano, Pilar; Dorronsoro, Miren; Larrañaga, Nerea; Barricarte, Aurelio; Ardanaz, Eva; González, Carlos Alberto

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

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 food...

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Autores:	Zamora-Ros, Raul, Andrés Lacueva, Ma. Cristina, Lamuela Raventós, Rosa Ma., Berenguer, Toni, Jakszyn, Paula, Martínez, Carmen, Sánchez, María José, Navarro, Carmen, Chirlaque, María Dolores, Tormo Díaz, María José, Quirós, José Ramón, Amiano, Pilar, Dorronsoro, Miren, Larrañaga, Nerea, Barricarte, Aurelio, Ardanaz, Eva, González, Carlos Alberto
Tipo de recurso:	artículo
Estado:	Versión publicada
Fecha de publicación:	2007
País:	España
Institución:	Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:	Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:	oai:recercat.cat:2445/54887
Acceso en línea:	https://hdl.handle.net/2445/54887
Access Level:	acceso abierto
Palabra clave:	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

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spelling	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 cohortZamora-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 AlbertoPolifenolsQuímica dels alimentsCuina mediterràniaHàbits alimentarisViEspanyaBases de dades en líniaPolyphenolsFood compositionMediterranean cookingFood habitsWineSpainOnline databasesResveratrol 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.Cambridge University Press2014201420072014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion9 p.application/pdfapplication/pdfhttps://hdl.handle.net/2445/54887Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: http://dx.doi.org/10.1017/S0007114507882997British Journal of Nutrition, 2008, vol. 100, num. 1, p. 188-196http://dx.doi.org/10.1017/S0007114507882997(c) Cambridge University Press, 2008info:eu-repo/semantics/openAccessoai:recercat.cat:2445/548872026-05-29T05:05:01Z
dc.title.none.fl_str_mv	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
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
spellingShingle	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 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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
dc.creator.none.fl_str_mv	Zamora-Ros, Raul Andrés Lacueva, Ma. Cristina Lamuela Raventós, Rosa Ma. Berenguer, Toni Jakszyn, Paula Martínez, Carmen Sánchez, María José Navarro, Carmen Chirlaque, María Dolores Tormo Díaz, María José Quirós, José Ramón Amiano, Pilar Dorronsoro, Miren Larrañaga, Nerea Barricarte, Aurelio Ardanaz, Eva González, Carlos Alberto
author	Zamora-Ros, Raul
author_facet	Zamora-Ros, Raul Andrés Lacueva, Ma. Cristina Lamuela Raventós, Rosa Ma. Berenguer, Toni Jakszyn, Paula Martínez, Carmen Sánchez, María José Navarro, Carmen Chirlaque, María Dolores Tormo Díaz, María José Quirós, José Ramón Amiano, Pilar Dorronsoro, Miren Larrañaga, Nerea Barricarte, Aurelio Ardanaz, Eva González, Carlos Alberto
author_role	author
author2	Andrés Lacueva, Ma. Cristina Lamuela Raventós, Rosa Ma. Berenguer, Toni Jakszyn, Paula Martínez, Carmen Sánchez, María José Navarro, Carmen Chirlaque, María Dolores Tormo Díaz, María José Quirós, José Ramón Amiano, Pilar Dorronsoro, Miren Larrañaga, Nerea Barricarte, Aurelio Ardanaz, Eva González, Carlos Alberto
author2_role	author author author author author author author author author author author author author author author author
dc.subject.none.fl_str_mv	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
topic	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
description	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.
publishDate	2007
dc.date.none.fl_str_mv	2007 2014 2014 2014
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	https://hdl.handle.net/2445/54887
url	https://hdl.handle.net/2445/54887
dc.language.none.fl_str_mv	Inglés
language_invalid_str_mv	Inglés
dc.relation.none.fl_str_mv	Reproducció del document publicat a: http://dx.doi.org/10.1017/S0007114507882997 British Journal of Nutrition, 2008, vol. 100, num. 1, p. 188-196 http://dx.doi.org/10.1017/S0007114507882997
dc.rights.none.fl_str_mv	(c) Cambridge University Press, 2008 info:eu-repo/semantics/openAccess
rights_invalid_str_mv	(c) Cambridge University Press, 2008
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	9 p. application/pdf application/pdf
dc.publisher.none.fl_str_mv	Cambridge University Press
publisher.none.fl_str_mv	Cambridge University Press
dc.source.none.fl_str_mv	Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) reponame:Recercat. Dipósit de la Recerca de Catalunya instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str	Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str	Recercat. Dipósit de la Recerca de Catalunya
collection	Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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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

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