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Resveratrol (3,4',5-trihydroxystilbene) is the main phenolic compound of the stilbene group. There are two isomers: cis-(Z) and trans-(E). The trans forms can undergo isomerisation to the cis form when exposed to ultraviolet radiation.

Resveratrol is present mainly in grapes and derived products such as wine, juice or “mosto”, but it can also be found in other sources, such as, peanuts, pistachios, nuts and some berries like blueberries.

The major resveratrol derivative is piceid (resveratrol-glucoside). The presence of resveratrol and piceid in grapes and derived products depends on the grape variety, degree of ripeness at harvest, fungal stress, climate, soil characteristics and process and technology used to winemaking.

This compound achieved special relevant in 2003 after the publications of the Dr. Sinclair’s group about its antiageing effect and on the weight control in a high-fat diet in experimental animals. However, studies conducted in humans don’t show this effect clearly.

Our research group has developed methods for the analysis of resveratrol in wine, grape juice and peanut butter samples by HPLC-UV and sensitive and selective analytical methods for identification and quantification of resveratrol metabolites in low density lipoprotein (LDL) and urine after moderate wine consumption by LC-MS/MS. Several randomized and controlled clinical trials have been carried out in collaboration with the IMIM and the Hospital Clinic of Barcelona in order to evaluate the effects of moderate red and white wine consumption. Sulfated and glucuronidated metabolites of resveratrol were found in both urine and LDL, from this results it can be concluded that these metabolites could be used as nutritional biomarkers to assess the biological effects of wine consumption.


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