Resveratrol scavenges reactive oxygen species and effects radical-induced cellular responses

• Published in: Biochemical and biophysical research communications Vol. 309; no. 4; pp. 1017 - 1026
• Main Authors: Leonard, Stephen S, Xia, Chang, Jiang, Bin-Hua, Stinefelt, Beth, Klandorf, Hillar, Harris, Gabriel K, Shi, Xianglin
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 03.10.2003
• Subjects: Animals; Cell Line; Chromium - pharmacology; Cr(VI); DNA Damage; Electron Spin Resonance Spectroscopy; Hydroxyl radicals; Lipid Peroxidation; Mice; NF-kappa B - metabolism; NF-κB activation; Reactive Oxygen Species; Resveratrol; Stilbenes - pharmacology; Superoxide radicals; Cr(VI); DNA damage; Resveratrol; Hydroxyl radicals; Lipid peroxidation; NF-κB activation; Superoxide radicals
• ISSN: 0006-291X; 1090-2104
• DOI: 10.1016/j.bbrc.2003.08.105

Scavenging or quenching of the reactive oxygen species (ROS) involved in oxidative stress has been the subject of many recent studies. Resveratrol, found in various natural food products, has been linked to decreased coronary artery disease and preventing cancer development. The present study measured the effect of resveratrol on several different systems involving the hydroxyl, superoxide, metal/enzymatic-induced, and cellular generated radicals. The rate constant for reaction of resveratrol with the hydroxyl radical was determined, and resveratrol was found to be an effective scavenger of hydroxyl, superoxide, and metal-induced radicals as well as showing antioxidant abilities in cells producing ROS. Resveratrol exhibits a protective effect against lipid peroxidation in cell membranes and DNA damage caused by ROS. Resveratrol was also found to have a significant inhibitory effect on the NF-κB signaling pathway after cellular exposure to metal-induced radicals. It was concluded that resveratrol in foods plays an important antioxidant role.