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Piceid, the Major Resveratrol Derivative in Grape Juices
Abstract
The levels of trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol have been measured in 36 grape juices using an HPLC system with spectral analysis of eluting peaks. The piceid (glucosides) were the major component in the grape juices. In red grape juices the average concentrations were 3.38 mg/L for trans-piceid, 0.79 mg/L for cis-piceid, 0.50 mg/L for trans-resveratrol, and 0.06 mg/L for cis-resveratrol. In white grape juices the levels were, on average, 0.18 mg/L for trans-piceid, 0.26 mg/L for cis-piceid, and 0.05 mg/L for trans-resveratrol, and cis-resveratrol was not detected in any sample. Levels of total resveratrol (trans- and cis-resveratrol and -piceid) found in red and in white grape juices are similar to those described in Spanish red and white wines. Due to their resveratrol content, as well as other phenolics, grape juices may have a beneficial health effect of interest to those who cannot drink wine.
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Cites
Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
Jang, M., Cai, L., Udeani, G. O., Slowing, K. V., Thomas, C. F., Beecher, C. W. W., Fong, H. H. S., Farnsworth, N. R., Kinghorn, A. D., Mehta, R. G., et al. (1997) · Science · doi:10.1126/science.275.5297.218 · Cited by 4,935 · cited 1×
“Resveratrol can inhibit cellular events associated with tumor initiation, promotion, and progression (Fontecave et al., 1998; Jang et al., 1997; Mgbonyebi et al., 1998), reduce cell death from oxidative stress (Chantavitayapongs et al., 1997), inhibit the oxidation of human low-density lipoprotein…”
BackgroundRimm, E. B., Klatsky, A., Grobbee, D., & Stampfer, M. J. (1996) · BMJ · doi:10.1136/bmj.312.7033.731 · Cited by 992
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Therapeutic potential of resveratrol: the in vivo evidence
Baur, J. A., & Sinclair, D. A. (2006) · Nature Reviews Drug Discovery · doi:10.1038/nrd2060 · Cited by 3,958
Queipo-Ortuño, M. I., Boto-Ordóñez, M., Murri, M., Gomez-Zumaquero, J. M., Clemente-Postigo, M., Estruch, R., Cardona Diaz, F., Andrés-Lacueva, C., & Tinahones, F. J. (2012) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.027847 · Cited by 671
Metabolism and roles of stilbenes in plants
Chong, J., Poutaraud, A., & Hugueney, P. (2009) · Plant Science · doi:10.1016/j.plantsci.2009.05.012 · Cited by 664
Resveratrol bioavailability and toxicity in humans
Cottart, C., Nivet‐Antoine, V., Laguillier‐Morizot, C., & Beaudeux, J. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900437 · Cited by 592
A review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376
Metadata
- Authors
- Romero-Pérez, A. I., Ibern-Gómez, M., Lamuela-Raventós, R. M., & de la Torre-Boronat, M. C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-03-26
- Volume
- 47
- Issue
- 4
- Pages
- 1533-1536
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1969962826
- Cited by
- 287
- References
- 2
- FWCI
- 2.53
- Type
- journal article
- Language
- en
- Open access
- closed
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