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Cited by 993

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

Plant Foods and Herbal Sources of Resveratrol

Burns, Jennifer, Yokota, Takao, Ashihara, Hiroshi, Lean, Michael E. J., Crozier, Alan·2002·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf0112973
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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.

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Metadata

Authors
Burns, J., Yokota, T., Ashihara, H., Lean, M. E. J., & Crozier, A.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2002-04-26
Volume
50
Issue
11
Pages
3337-3340
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf0112973
OpenAlex
W2012077091
Cited by
993
References
2
FWCI
8.12
Type
journal article
Language
en
Open access
closed

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