Resveratrol as a Health and Disease Benefit Agent


Tosun I., Inkaya A. N.

FOOD REVIEWS INTERNATIONAL, vol.26, no.1, pp.85-101, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 26 Issue: 1
  • Publication Date: 2010
  • Doi Number: 10.1080/87559120802525459
  • Title of Journal : FOOD REVIEWS INTERNATIONAL
  • Page Numbers: pp.85-101

Abstract

A variety of foods and beverages of plant origin contain several non-flavonoid species of phenolic compounds synthesised by plants in response to injury, fungal attack, UV irradiation, chemicals, and climatic conditions and some other reasons specific for plant kind. Amongst them, resveratrol has been identified as one of the major active compounds of stilbenes, and it is presumed to be beneficial for human health. Resveratrol is a phytoalexin found in grapes, grape products, wine, peanuts, cranberries, strawberry, and some other botanical sources. Resveratrol has wide ranging biological activities and consequently many different targets and mechanisms of action. Positive effects of resveratrol on health include the prevention of cell oxidation through resveratrol antioxidant properties, ability to stop pain, stop the growth of bacteria that causes stomach ulcers that can lead to cancer ( Helicobacter pylori), protect immune cells, protect DNA, protect against skin cancer, as well as being cardioprotective, antitumor, estrogenic, antiplatelet, and anti-inflammatory actions. Recently resveratrol became the first supplement known to activate a longevity gene. In this review, information about synthesis, biochemistry, sources and potential beneficial effects on health and disease is summarized.