Neuroprotective Mechanisms of Resveratrol in Alzheimer’s Disease: Role of SIRT1

Table 1

Resveratrol concentration in food sources.

Food source	Family	Resveratrol content	Reference
Banana peel (Musa sp.)	Musaceae	38.8 ± 0.1 mg/100 g	[41]
Caper bush (Capparis spinosa)	Capparidaceae	235.31 mg/100 g	[42]
Whole grapes (V. vinifera)	Vitaceae	8.4 ± 0.2 mg/100 g	[41]
White wine (V. vinifera cv. Chardonnay)	Vitaceae	0.04 ± 0.01 mg/l	[43]
Red wine (V. vinifera cv. Shiraz)	Vitaceae	0.53 ± 0.06 mg/l	[43]
Mulberry wine (Morus rubra)	Moraceae	145.31 ± 8.89 mg/l	[43]
Whole Mentha (Mentha arvensis)	Lamiaceae	9.4 ± 0.0 mg/100 g	[41]
Boiled peanuts (Arachis hypogaea)	Fabaceae	5.1 ± 2.8 μg/g	[40]
Peanut butter (A. hypogaea)	Fabaceae	0.3 ± 0.1 μg/g	[40]
Pomegranate pulp (Punica granatum)	Punicaceae	19.9 ± 0.2 mg/100 g	[41]
Whole spinach (Spinacia oleracea)	Amaranthaceae	19.3 ± 0.1 mg/100 g	[41]