Resveratrol: chemical composition and its benefits to health/RESVERATROL: COMPOSICAO QUIMICA E SEUS BENEFICIOS A SAUDE
Introduction: Resveratrol (trans-3,5,4'-trihydroxystilbene), a phenolic compound found in grapes and derivatives, has been shown to decrease lipid levels in serum and platelet aggregation, increase HDL cholesterol, decrease LDL-c, and prevent artery blockage. Aim: This literature review aims to...
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Published in | Revista brasileira de obesidade, nutrição e emagrecimento Vol. 11; no. 67 S1; p. 620 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | Portuguese |
Published |
Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX
01.01.2017
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Subjects | |
Online Access | Get full text |
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Summary: | Introduction: Resveratrol (trans-3,5,4'-trihydroxystilbene), a phenolic compound found in grapes and derivatives, has been shown to decrease lipid levels in serum and platelet aggregation, increase HDL cholesterol, decrease LDL-c, and prevent artery blockage. Aim: This literature review aims to present data on resveratrol, its chemical composition and its health benefits, as well as its dietary sources and its nutritional recommendation as a form of prevention for several diseases. Materials and methods: It was carried out through searches in the PubMed, Scielo and Capes Periodical Portals using the descriptors: resveratrol, chemical composition, functional food, totalizing: 42 articles, 30 English studies, 11 studies in Portuguese language and 1 in the polish language. Results and discussion: The results of the studies show resveratrol as a phenolic compound with functional performances as antioxidant, anti-inflammatory and anti-fatigue agents. This has been applied in several diseases playing a positive role in the prevention and treatment of metabolic and degenerative disorders. Conclusion: The most commonly used dose is 15 to 20 mg per day in the form of a capsule, 250 ml of juice or red wine, or the consumption of purple grapes, blueberries, cacao, among others, producing significant health benefits. Key words: Phenolic compounds. Antioxidants. Functional food. Introducao: O resveratrol (trans-3,5,4'-trihydroxystilbene), e um composto fenolico, encontrado na uva e seus derivados, tem mostrado capacidade em diminuir os niveis de lipideos no soro sanguineo e agregacao plaquetaria, aumentar o colesterol HDL, diminuir o LDL-c e prevenir a obstrucao das arterias. Objetivo: Esta revisao de literatura busca apresentar dados sobre o resveratrol, sua composicao quimica e seus beneficios para a saude, bem como suas fontes alimentares e sua recomendacao nutricional como forma de prevencao para diversas doencas. Materiais e metodos: Foi realizada por meio de buscas nas bases de dados PubMed, Scielo e Portal de Periodicos Capes utilizando os descritores: resveratrol, composicao quimica, alimento funcional, totalizando: 42 artigos, sendo 30 trabalhos da lingua inglesa, 11 trabalhos da lingua portuguesa e 1 na lingua polonesa. Resultados e Discussao: Os resultados dos estudos mostra o resveratrol como um composto fenolico com atuacoes funcionais como agente antioxidante, anti-inflamatorio e antifadiga. Este tem sido aplicado em varias doencas desempenhando efeito positivo na prevencao e tratamento de desordens metabolicas e degenerativas. Conclusao: A dose usual mais utilizada e de 15 a 20mg por dia em forma de capsula, 250 ml de suco ou vinho tinto, ou ainda, o consumo de uvas roxas, mirtilo, cacau, entre outras, produzindo beneficios significativos a saude. Palavras-chave: Compostos fenolicos. Antioxidantes. Alimento funcional. |
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ISSN: | 1981-9919 1981-9919 |