Cardiovascular risk and nutrition Montse Fitó
Bioavailability of resveratrol from grape products
We also established:
- The capacity of resveratrol and its metabolites to bind human LDL (Anal Chem, 2005; Clin Chem, 2007)
- The presence of hydroxytyrosol, a phenolic compound characteristic of the olive oil in wine;
- Endogenous hydroxytyrosol formation after wine consumption, presumably via enhancement of dopamine metabolism (EJN, 2006).