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

G J Soleas1, E P Diamandis, D M Goldberg

  • 1Department of Clinical Biochemistry, University of Toronto, Banting Institute, Ontario, Canada.

Clinical Biochemistry
|March 1, 1997
PubMed
Summary

Resveratrol, found in red wine, shows potential health benefits like antioxidant activity. However, conclusive evidence of its absorption and effectiveness in humans from moderate red wine consumption is still lacking.

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Area of Science:

  • Phytochemistry
  • Pharmacology
  • Nutritional Science

Background:

  • Resveratrol (3,5,4'-trihydroxystilbene) is a phytoalexin produced by plants like vines and peanuts.
  • Its synthesis is triggered by environmental stressors, and it acts as an anti-fungal compound.
  • Red wine is a primary dietary source of resveratrol, linked to potential health benefits.

Purpose of the Study:

  • To explore the biological attributes of resveratrol.
  • To investigate its role in preventing atherosclerosis.
  • To assess the significance of red wine consumption for resveratrol intake.

Main Methods:

  • In vitro, ex vivo, and animal studies were conducted.
  • Evaluated resveratrol's antioxidant and anti-atherogenic properties.

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  • Examined its effects on lipid synthesis and platelet aggregation.

    • Main Results:

    • Resveratrol demonstrated antioxidant activity and modulated lipid metabolism.
    • It inhibited platelet aggregation and eicosanoid production.
    • Studies suggest potential protection against atherosclerosis.

    Conclusions:

    • While resveratrol exhibits beneficial properties in laboratory settings, human absorption in significant amounts remains unproven.
    • The direct health benefits of moderate red wine consumption due to resveratrol are questionable.
    • Further research is needed to confirm resveratrol's in vivo efficacy in humans.