Resveratrol: A molecule whose time has come? And gone?

Objectives: Resveratrol (3,5,4′-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-c...

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Published in	Clinical biochemistry Vol. 30; no. 2; pp. 91 - 113
Main Authors	Soleas, George J., Diamandis, Eleftherios P., Goldberg, David M.
Format	Journal Article
Language	English
Published	United States Elsevier Inc 01.03.1997
Subjects	Acyltransferases - chemistry Acyltransferases - genetics Acyltransferases - physiology apolipoproteins chalcone synthase cholesterol esters Chromatography - methods eicosanoid metabolism Fruit - chemistry Fruit - drug effects Fungi - drug effects fungicide gas chromatography-mass spectrometry genetic engineering high performance liquid chromatography Humans leukotriene Lipid Metabolism Male Mitosporic Fungi - drug effects phytoalexins platelet aggregation Platelet Aggregation - drug effects Platelet Aggregation Inhibitors - chemistry Platelet Aggregation Inhibitors - pharmacology polydatin polyketide biosynthesis polyphenols Resveratrol resveratrol synthase stilbenes Stilbenes - chemistry Stilbenes - isolation & purification Stilbenes - metabolism Stilbenes - pharmacology Stilbenes - therapeutic use thromboxane triglycerides viniferins Wine - analysis thromboxane stilbenes polyphenols apolipoproteins chalcone synthase gas chromatography-mass spectrometry leukotriene viniferins resveratrol synthase polyketide biosynthesis triglycerides polydatin genetic engineering platelet aggregation cholesterol esters high performance liquid chromatography fungicide phytoalexins eicosanoid metabolism
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Abstract	Objectives: Resveratrol (3,5,4′-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom. Results: In vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed. Conclusions: The past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable (but not yetexcluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption.
AbstractList	Objectives: Resveratrol (3,5,4′-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom. Results: In vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed. Conclusions: The past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable (but not yetexcluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption. Resveratrol (3,5,4'-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom. In vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed. The past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjects in biologically significant amounts is lacking, and it is questionable (but not yet excluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption. Resveratrol (3,5,4'-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom.OBJECTIVESResveratrol (3,5,4'-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom.In vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed.RESULTSIn vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed.The past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable (but not yetexcluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption.CONCLUSIONSThe past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable (but not yetexcluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption. Resveratrol (3,5,4'-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans configurations in a narrow range of spermatophytes of which vines, peanuts and pines are the prime representatives. Its synthesis from p-coumaroyl CoA and malonyl CoA is induced by stress, injury, infection or UV-irradiation, and it is classified as a phytoalexin anti-fungicide conferring disease resistance in the plant kingdom. In vitro, ex vivo and animal experiments have shown that it possesses many biological attributes that favour protection against atherosclerosis, including antioxidant activity, modulation of hepatic apolipoprotein and lipid synthesis, inhibition of platelet aggregation as well as the production of pro-atherogenic eicosanoids by human platelets and neutrophils. Red wine represents its main source in the human diet, and it has been proposed as a major constituent of the polyphenol fraction to which the health benefits of red wine consumption have been attributed. The past several years have witnessed intense research devoted to its measurement in wine and the factors likely to promote its enrichment in this beverage. Up to the present, conclusive evidence for its absorption by human subjectsin biologically significant amounts is lacking, and it is questionable (but not yetexcluded) that its powerful and beneficial in vitro activities are reproduced as a consequence of sustained moderate red wine consumption.
Author	Soleas, George J. Diamandis, Eleftherios P. Goldberg, David M.
Author_xml	– sequence: 1 givenname: George J. surname: Soleas fullname: Soleas, George J. organization: Andres Wines Limited, Grimsby, Ontario, Canada – sequence: 2 givenname: Eleftherios P. surname: Diamandis fullname: Diamandis, Eleftherios P. organization: Department of Clinical Biochemistry, University of Toronto, Banting Institute, 100 College Street, Toronto, Ontario, Canada – sequence: 3 givenname: David M. surname: Goldberg fullname: Goldberg, David M. organization: Department of Clinical Biochemistry, University of Toronto, Banting Institute, 100 College Street, Toronto, Ontario, Canada
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/9127691$$D View this record in MEDLINE/PubMed
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Keywords	thromboxane stilbenes polyphenols apolipoproteins chalcone synthase gas chromatography-mass spectrometry leukotriene viniferins resveratrol synthase polyketide biosynthesis triglycerides polydatin genetic engineering platelet aggregation cholesterol esters high performance liquid chromatography fungicide phytoalexins eicosanoid metabolism
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Snippet	Objectives: Resveratrol (3,5,4′-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and... Resveratrol (3,5,4'-trihydroxystilbene) is the parent compound of a family of molecules, including glucosides and polymers, existing in cis and trans...
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SubjectTerms	Acyltransferases - chemistry Acyltransferases - genetics Acyltransferases - physiology apolipoproteins chalcone synthase cholesterol esters Chromatography - methods eicosanoid metabolism Fruit - chemistry Fruit - drug effects Fungi - drug effects fungicide gas chromatography-mass spectrometry genetic engineering high performance liquid chromatography Humans leukotriene Lipid Metabolism Male Mitosporic Fungi - drug effects phytoalexins platelet aggregation Platelet Aggregation - drug effects Platelet Aggregation Inhibitors - chemistry Platelet Aggregation Inhibitors - pharmacology polydatin polyketide biosynthesis polyphenols Resveratrol resveratrol synthase stilbenes Stilbenes - chemistry Stilbenes - isolation & purification Stilbenes - metabolism Stilbenes - pharmacology Stilbenes - therapeutic use thromboxane triglycerides viniferins Wine - analysis
Title	Resveratrol: A molecule whose time has come? And gone?
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