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