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Plant foods and herbal sources of resveratrol.
J Agric Food Chem 2002; 50(11):3337-40JA

Abstract

Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to possess antioxidative, anticarcinogenic, and antitumor properties. Major dietary sources include grapes, wine, peanuts, and soy; however, they can also be introduced into the diet through Itadori tea, which has long been used in Japan and China as a traditional herbal remedy for heart disease and strokes. Analysis of grapes, peanuts, and Itadori tea shows that they contain mainly trans-resveratrol glucoside. In contrast, red wines are primarily a source of the aglycones cis- and trans-resveratrol. While peanuts and grapes contain low levels of the stilbenes, Itadori tea and red wine both supply relatively high concentrations of resveratrol. For people who do not consume alcohol, Itadori tea may be a suitable substitute for red wine. However, further study on the potential biological effects of other endogenous compounds in Itadori tea is required and there is also a need for more information on the absorption and in vivo biomedical actions of free and conjugated resveratrol.

Authors+Show Affiliations

Plant Products and Human Nutrition Group, Division of Biochemistry and Molecular Biology, IBLS, University of Glasgow, Glasgow, G12 8QQ, UK.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12010007

Citation

Burns, Jennifer, et al. "Plant Foods and Herbal Sources of Resveratrol." Journal of Agricultural and Food Chemistry, vol. 50, no. 11, 2002, pp. 3337-40.
Burns J, Yokota T, Ashihara H, et al. Plant foods and herbal sources of resveratrol. J Agric Food Chem. 2002;50(11):3337-40.
Burns, J., Yokota, T., Ashihara, H., Lean, M. E., & Crozier, A. (2002). Plant foods and herbal sources of resveratrol. Journal of Agricultural and Food Chemistry, 50(11), pp. 3337-40.
Burns J, et al. Plant Foods and Herbal Sources of Resveratrol. J Agric Food Chem. 2002 May 22;50(11):3337-40. PubMed PMID: 12010007.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Plant foods and herbal sources of resveratrol. AU - Burns,Jennifer, AU - Yokota,Takao, AU - Ashihara,Hiroshi, AU - Lean,Michael E J, AU - Crozier,Alan, PY - 2002/5/16/pubmed PY - 2002/7/6/medline PY - 2002/5/16/entrez SP - 3337 EP - 40 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 50 IS - 11 N2 - Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to possess antioxidative, anticarcinogenic, and antitumor properties. Major dietary sources include grapes, wine, peanuts, and soy; however, they can also be introduced into the diet through Itadori tea, which has long been used in Japan and China as a traditional herbal remedy for heart disease and strokes. Analysis of grapes, peanuts, and Itadori tea shows that they contain mainly trans-resveratrol glucoside. In contrast, red wines are primarily a source of the aglycones cis- and trans-resveratrol. While peanuts and grapes contain low levels of the stilbenes, Itadori tea and red wine both supply relatively high concentrations of resveratrol. For people who do not consume alcohol, Itadori tea may be a suitable substitute for red wine. However, further study on the potential biological effects of other endogenous compounds in Itadori tea is required and there is also a need for more information on the absorption and in vivo biomedical actions of free and conjugated resveratrol. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12010007/Plant_foods_and_herbal_sources_of_resveratrol_ L2 - https://dx.doi.org/10.1021/jf0112973 DB - PRIME DP - Unbound Medicine ER -