The DOI matches its Crossref record; 76 of the 76 references it cites were found in a registry or an index.
Bioactivity of Resveratrol
Abstract
ABSTRACT: Resveratrol (3,5,4′‐trihydroxystilbene) is a natural polyphenolic phytochemical with a variety of bioactivities associated with health promotion. Resveratrol is readily absorbed with the other absorbable digestion products of its main human dietary sources (peanuts, peanut butter, grapes, and red wine). The polyphenolic structure of resveratrol confers antioxidant activity and may reduce oxidant‐induced apoptosis and low‐density lipoprotein (LDL) oxidation. Resveratrol may be responsible, in part, for the correlation between increased wine consumption and decreased risk of coronary heart disease. The cardioprotective activity of resveratrol is associated with the inhibition of platelet aggregation and LDL oxidation and the promotion of artery vasorelaxation. As a chemoprevention agent, resveratrol has been shown to inhibit tumor initiation, promotion, and progression, as well as inhibit the growth of cancerous cells through increased apoptosis and/or cell cycle blockage. Inflammatory processes are associated in the pathogenesis of many chronic diseases including heart disease and cancer. Resveratrol has been shown to reduce inflammation via inhibition of prostaglandin production, cyclooxygenase‐2 activity, and nuclear factor‐кB activity. In addition, the estrogenic activity of resveratrol may help prevent post‐menopausal bone loss. Modulation of cellular signal transduction pathways (such as mitogen‐activated protein kinases) may explain, in part, the diverse bioactivities associated with resveratrol. Scientific information summarized in this review supports the many potential health benefits of resveratrol; however, further understanding of the bioavailability, metabolism, and cellular effects of resveratrol is necessary.
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Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
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HIGH ABSORPTION BUT VERY LOW BIOAVAILABILITY OF ORAL RESVERATROL IN HUMANS
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Inhibition of human LDL oxidation by resveratrol
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Resveratrol: A molecule whose time has come? And gone?
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Concentration of the Phytoalexin Resveratrol in Wine
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Absorption of three wine-related polyphenols in three different matrices by healthy subjects
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Food Microstructure Affects the Bioavailability of Several Nutrients
Parada, J., & Aguilera, J. M. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00274.x · Cited by 1,042
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
Choi, S. J., & McClements, D. J. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-019-00731-4 · Cited by 298
Jeandet, P., Delaunois, B., Conreux, A., Donnez, D., Nuzzo, V., Cordelier, S., Clément, C., & Courot, E. (2010) · BioFactors · doi:10.1002/biof.108 · Cited by 266
Rudrapal, M., Rakshit, G., Singh, R. P., Garse, S., Khan, J., & Chakraborty, S. (2024) · Antioxidants · doi:10.3390/antiox13040429 · Cited by 259
Metadata
- Authors
- King, R. E., Bomser, J. A., & Min, D. B.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2006-07
- Volume
- 5
- Issue
- 3
- Pages
- 65-70
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2000740542
- Cited by
- 289
- References
- 76
- FWCI
- 5.94
- Type
- journal article
- Language
- en
- Open access
- closed
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