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Resveratrol and health from a consumer perspective: perception, attitude, and adoption of a new functional ingredient

  • Published:2015-08 Issue:1 Volume:1348 Page:171-179
  • ISSN:0077-8923
  • Container-title:Annals of the New York Academy of Sciences
  • language:en
  • Short-container-title:Ann. N.Y. Acad. Sci.

Author:

Aschemann-Witzel Jessica1,Grunert Klaus G.1

Affiliation:

1. MAPP Centre-Research on Value Creation in the Food Sector; Aarhus University; Aarhus Denmark

Funder

Danish Strategic Research Council

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Reference51 articles.

1. Functional foods: an overview;Kaur;Food Sci. Biotechnol,2011

2. Functional food. Product development, marketing and consumer acceptance-a review;Siró;Appetite,2008

3. Resveratrol, obesity and diabetes;Szkudelska;Eur. J. Pharmacol.,2010

4. Therapeutic potential of resveratrol: the in vivo evidence;Baur;Nat. Rev. Drug Discov.,2006

5. Resveratrol-pills to replace a healthy diet?;Chachay;Br. J. Clin. Pharmacol.,2011

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