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Development of composition tables of food bioactive components

Our research group’s creating a Food Composition Table (FCT) on polyphenols (flavonoids, no flavonoids and resveratrol). This table comprises USDA databases (flavonoids, proanthocyanidins and isoflavones) and Phenol-Explorer database supported by data contributed by our group, through the application of cooking factors, of recipes, of the literature search of missing values, and extensive data summarizing composition with reference to resveratrol.

Currently, this FCT is used to calculate the ingestion of polyphenols in the Spanish population in conjunction with the Unit of Nutrition, Environment and Cancer from the Catalan Institute of Oncology, ICO-IDIBELL, the EPIC-Spain coordinator. In the future we shall aim to relate the consumption of polyphenols to factors of risk or prevention in diseases (such as different types of cancer and cardiovascular disease).

EXAMPLE: Food composition data sources for resveratrol content (mg/100g fresh weight)

The estimated mean of total resveratrol (cis and trans-resveratrol and piceid) intake is 933 µg/day. Approximately 32% of the population does not consume total resveratrol. The most important source of total dietary resveratrol is wine (>98%).

Food

trans-resveratrol

cis-resveratrol

trans-piceid

cis-piceid

Total resveratrol

Wine n/e*

0.114

0.037

0.303

0.105

0.558

Red wine

0.181

0.044

0.495

0.127

0.847

Rose wine

0.041

0.041

0.071

0.154

0.307

White wine

0.010

0.016

0.26

0.022

0.074

Sparkling wine

0.005

0.014

0.018

0.055

0.092

Fortified wine

0.110

0.095

0.141

0.040

0.386

Grape n/e*

0.156

no data

0.067

no data

0.223

Red grape

0.250

tr*

0.060

no data

0.310

White grape

0.068

tr*

0.025

no data

0.093

Must

0.070

0.012

0.465

no data

0.547

Grape juice

0.010

tr*

0.036

0.043

0.088

Peanuts, toasted

0.006

no data

no data

no data

0.006

Pistachios, toasted

0.0076

no data

no data

no data

0.007

Peanut butter

0.065

nd†

0.014

nd†

0.080

Cranberry juice

tr*

no data

no data

no data

tr*

Berries

0.008

no data

no data

no data

0.008

Itadotri tea (infusion)

0.068

nd†

0.906

nd†

0.974

 * traces *not specified † not detected

 

GROUP PUBLICATIONS:

  • Scalbert A, Andres-Lacueva C, Arita M, Kroon P, Manach C, Urpi-Sarda M, Wishart D. Databases on food phytochemicals and their health promoting effects. Journal of Agricultural and Food Chemistry. 2011;59(9):4331-48. PubMed
  • Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Barricarte A, Ardanaz E, Amiano P, Dorronsoro M, Larrañaga N, Martínez C, Sánchez MJ, Navarro C, Chirlaque MD, Tormo MJ, Quirós JR, González CA. Estimation of dietary sources and flavonoid intake in a Spanish adult population (EPIC-Spain). Journal of American Dietetic Association. 2010;110(3):390-398. PubMed
  • Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Martínez C, Sánchez MJ, Navarro C, Chirlaque MD, Tormo MJ, Quirós JR, Amiano P, Dorronsoro M, Larrañaga N, Barricarte A, Ardanaz E, González CA. 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. British Journal of Nutrition. 2008;100(1):188-196.PubMed

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Gener 2016

    

Open call: postdoctoral grants BP-B 

    

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Computational tools development