Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Xu, Yichi; Fang, Mengxue; Li, Xue; Wang, Du; Yu, Li; Ma, Fei; Jiang, Jun; Zhang, Liangxiao; Li, Peiwu

doi:10.3390/foods13081267

Cited by 6 publications

(1 citation statement)

References 33 publications

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“…Both wild and cultivated blueberries have resveratrol, with variations depending on the specific type and growing conditions [56]. The concentration of resveratrol in blueberries, bilberries, strawberries, cranberries, mulberries, lingonberries, and raspberries can vary significantly depending on the specific type of berry and the environmental conditions in which they are cultivated [57][58][59][60]. Agricultural techniques play a critical role in influencing the production and retention of resveratrol in fresh berries, leaves, and stems [61,62].…”

Section: Agricultural Technologiesmentioning

confidence: 99%

Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Ispiryan,

Kraujutiene,

Viskelis

2024

Processes

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Resveratrol is a natural compound that can be found in red wine, grapes, and berries. It has attracted attention due to its potential health benefits. The aim of this review was to align ways of retaining resveratrol contents in berries and products made of berries, and to show which agricultural and processing techniques can maximize the content in the berries and their products and how this can be achieved. The scientific literature has revealed that resveratrol concentration in berries and berry-derived products varies significantly depending on the source and the processing techniques applied. Resveratrol content can range from 0.03–0.06 mg/kg in blueberries to 5–10 mg/kg in grape skins. Agricultural techniques such as controlled water stress (e.g., increasing resveratrol in grapes to 8.3–11.5 mg/kg), optimal sun exposure (e.g., enhancing blueberries to 1.5–2.1 mg/kg), balanced nutrient management, and selecting high-resveratrol cultivars (e.g., up to 15 mg/kg in certain grapes) can substantially increase resveratrol content. Processing methods like cold pressing, centrifugation, ultrafiltration, and freeze-drying are effective in preserving resveratrol levels, while traditional pasteurization tends to reduce its concentration. For instance, high-temperature short-time pasteurization can reduce resveratrol in juice from 1.5 mg/kg to 0.8 mg/kg, whereas cold pressing retains more resveratrol (1.5 mg/kg to 1.4 mg/kg). By optimizing these agricultural and processing techniques, manufacturers can enhance the resveratrol content in berry-derived products, meeting the growing consumer demand for health-enhancing natural products and supporting a healthier society. This approach aligns with the commitment to overcoming the technical challenges associated with resveratrol use, ensuring its potential is fully realized in both health-related and non-health-related applications.

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Section: Agricultural Technologiesmentioning

confidence: 99%

Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Ispiryan,

Kraujutiene,

Viskelis

2024

Processes

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Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect

Fang,

Ma,

et al. 2024

Food Hydrocolloids

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Optimizing the Micropropagation of Red-Stalked Rhubarb Selections: A Strategy for Mass Production of High-Quality Planting Material

Wojtania,

Waligórski

2024

Agronomy

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Culinary rhubarb is grown for its large, thick leaf petioles. Red-stalked cultivars and selection are more attractive for the fresh market and processing industry. In vitro cultures are important for rapidly multiplying value genotypes and producing plants free of viruses. This study aimed to develop an in vitro propagation method for six rhubarb selections from the Raspberry (R1, R2, R3), Leader (L1, L2), and Karpow Lipskiego (KL) groups. In addition, the planting material of six rhubarb selections was subjected to phytochemical analysis using the HPLC method to assess the content of bioactive compounds. The cultures were initiated from underground buds on the crowns. The initial growth was obtained for 45 to 75% of initial explants because of bacterial contamination and low bud activity of some genotypes. The type and concentration of cytokinin and its interaction with gibberellin acid (GA3) were shown to have a significant effect on the cyclic multiplication and commercially interesting rate of all rhubarb genotypes. A high in vitro rooting frequency, 93.7 to 95.8% for rhubarb Raspberry, 94.3 to 100% for rhubarb Leader, and 96.7% KP selections were obtained after two-cycle rooting on a medium containing IBA and NAA. The polyphenolic compounds, such as cyanidin-3-O-rutinoside, rhaponticin, resveratrol, caffeic acid, p-coumaric acid, cinnamic acid, syringic acid, and ferulic acid were detected in selected rhubarb genotypes. The highest content of anthocyanins (2.9 mg·1 g−1 DM) and rhaponticin (107.8 µg·1 g−1 DM) was found in Raspberry selections. On the other hand, Leader selections were characterized by the highest content of resveratrol (0.25 µg·1 g−1 DM) and phenolic acids (1.3 µg·1 g−1 DM). The less attractive for functional food production seems to be KL selection.

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Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Cited by 6 publications

References 33 publications

Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect

Optimizing the Micropropagation of Red-Stalked Rhubarb Selections: A Strategy for Mass Production of High-Quality Planting Material

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