|
|
1/2 /3-4/
5-9/Aa-Am/An-Az/B/Ca-Ce/Cf-Cz/Da-Dh/Di-Dz/E/F/G/H/I/J/K/L/M/N/O/Pa-Pf/
/Pj-Po/Pp-Pz/Q/R/Sa-Ss/St-y/Ta-Th/Ti-Tz/U/V/W/X/Y/Z
/ Chinese spelling
|
Grape
Expectations:
The Resveratrol Story
|
|
offer you better
services
|
|
|
|
|
|
Melissa
Q.B. McElderry, M.S., R.D.
Resveratrol (trans-3,5,4'-trihydroxystilbene), a compound found largely
in the skins of red grapes, is a component of Ko-jo-kon, an oriental
medicine used to treat diseases of the blood vessels, heart [1,2],
and liver [2]. It came to scientific attention only four years ago,
however, as a possible explanation for the "French Paradox"
-- the low incidence of heart disease among the French people, who
eat a relatively high-fat diet [3]. Today, it is touted by manufacturers
and being examined by scientific researchers as an antioxidant [4],
an anti-cancer agent, and a phytoestrogen [5]. It is also being advertised
on the Internet as "The French Paradox in a bottle." [A]
Arkopharma, of Wallingford, Connecticut, even markets a red-wine extract
antioxidant product called "French Parad'ox." This article
reviews the recent research on resveratrol's physiologic activity.
|
|
|
|
Sources |
|
|
|
While
present in other plants, such as eucalyptus, spruce, and lily, and
in other foods such as mulberries and peanuts, resveratrol's most
abundant natural sources are Vitis vinifera, labrusca, and muscadine
grapes, which are used to make wines. It occurs in the vines, roots,
seeds, and stalks, but its highest concentration is in the skin [1],
which contains 50-100 micrograms (μg) per gram [4]. Resveratrol is
a phytoalexin, a class of antibiotic compounds produced as a part
of a plant's defense system against disease [1]. For example, in response
to an invading fungus, resveratrol is synthesized from p-coumaroyl
CoA and malonyl CoA [2]. Since fungal infections are more common in
cooler climates, grapes grown in cooler climates have a higher concentration
[3].
The resveratrol
content of wine is related to the length of time the grape skins
are present during the fermentation process. Thus the concentration
is significantly higher in red wine than in white wine, because
the skins are removed earlier during white-wine production, lessening
the amount that is extracted [3]. Grape juice, which is not a fermented
beverage, is not a significant source of resveratrol. A fluid ounce
of red wine averages 160 μg of resveratrol, compared to peanuts,
which average 73 μg per ounce [6]. Since wine is the most notable
dietary source, it is the object of much speculation and research.
|
|
|
|
Cardiovascular
Effects |
|
|
|
Many
studies suggest that consuming alcohol (especially red wine) may reduce
the incidence of coronary heart disease (CHD). Several studies have
demonstrated that resveratrol is an effective antioxidant [7-10].
It inhibits lipid peroxidation of low-density lipoprotein (LDL) [7,8],
prevents the cytotoxicity of oxidized LDL [7], and protects cells
against lipid peroxidation [7]. It is thought that because it contains
highly hydrophilic and lipophilic properties, it can provide more
effective protection than other well-known antioxidants, such as vitamins
C and E [7]. On the other hand, it is less effective than the antioxidants
quercetin and epicatechin found in red wine [2]. Reduced platelet
aggregation has also been demonstrated in studies on resveratrol,
further contributing to its prevention of atherosclerosis [2,9]. To
date, most of the research on resveratrol's antioxidant and anti-platelet
properties has been done in vitro (in an artificial environment using
test-tube or tissue-culture preparations). Further studies in animals
and humans are necessary to determine whether resveratrol supplementation
makes sense. |
|
|
|
Cancer-Related
Effects |
|
|
|
Resveratrol
is being studied to see how it affects the initiation, promotion,
and progression of cancer. With regard to tumor initiation, it has
been shown to act as an antioxidant by inhibiting free radical formation,
and as an anti-mutagen in rat models [4]. Resveratrol appears to decrease
tumor promotion activity by inhibiting cyclooxygenase-1 (COX-1) [4,11,12],
an enzyme that converts arachidonic acid to pro-inflammatory substances
that stimulate tumor-cell growth [3]. Studies related to progression
have found that resveratrol induced human promyelocytic leukemia cell
differentiation [4] and inhibited ribonucleotide reductase, an enzyme
needed for DNA synthesis in proliferating cells [12]. One appealing
characteristic of resveratrol's anti-cancer potential is its minimal
toxicity to blood-forming cells [11]. More studies using both cellular
and animal models are needed before any such data would be applicable
to human use.
The similarity
in structure between resveratrol and diethylstilbestrol (a synthetic
estrogen) has prompted investigations into resveratrol's potential
as a phytoestrogen (a plant compound that produces estrogen-like
effects). However, these properties also stimulate the growth of
human breast cancer cells [5]. This finding seems contrary to its
other anticancer activities, and is a cause for concern.
|
|
|
|
The Bottom
Line |
|
|
|
Laboratory tests have clearly demonstrated that resveratrol
may help prevent cardiovascular disease and cancer. However, there
are several reasons why recommending a population-wide increase would
be premature.
First, little
is known about the absorption and clearance of resveratrol, the
identities of its metabolic products, or its effects on the liver
[5]. A study in rats showed that resveratrol is absorbed in the
gut and has a high affinity for the heart and liver [13,14].
Second, the research on resveratrol has focused on its short-term
effects [2] and has been dominated by in vitro studies on non-human
models.
Third, its role as a potentiator of breast carcinomas may significantly
limit its use, even for its "proven" benefits.
Finally, its main dietary source is red wine. Not only is its concentration
in wine extremely variable, but recommending increased consumption
of red wine to boost resveratrol intake could certainly do more
harm than good. In spite of any beneficial aspects, red wine and
other alcoholic beverages pose health risks that include liver damage
and physical addiction.
The health-food industry is claiming that resveratrol is the wine
component responsible for the "French Paradox." While
taking resveratrol pills is certainly safer than heavy consumption
of red wine, supplementing with unproven substances is generally
unwise. At this point, occasional use of red wine seems far more
prudent.
|
|
|
|
References
Celotti E and others. Resveratrol content of some wines obtained from
dried Valpolicella grapes: Recioto and Amarone. Journal of Chromatography
A 730(1-2): 47-52, 1996.
Soleas GJ, Diamandis EP, Goldberg DM. Resveratrol: A molecule whose
time has come? And gone? Clinical Biochemistry 30:91-113, 1997.
Kopp P. Resveratrol, a phytoestrogen found in red wine. A possible
explanation for the conundrum of the 'French paradox'? European Journal
of Endocrinology 138:619-620, 1998.
Jang M and others. Cancer chemopreventive activity of resveratrol,
a natural product derived from grapes. Science 275:218-220, 1997.
Gehm H and others. Resveratrol, a polyphenolic compound found in grapes
and wine, is an agonist for the estrogen receptor. Proceedings of
the National Academy of Sciences U.S.A. 94:557-562, 1997.
Sanders TH, McMichael RW. Occurrence of resveratrol in edible peanuts.
Presentation, American Oil Chemists Society, Las Vegas, Nevada, 1998.
Discussed in Peanuts contain significant amount of plant compound
that may prevent risk of heart disease and cancer, a news release
from The Peanut Institute, Sept 8, 1998.
Chanvitayapongs S, Draczynska-Lusiak B, Sun AY. Amelioration of oxidative
stress by antioxidants and resveratrol in PC12 cells. Neuroreport
8:1499-1502, 1997.
Belguendouz L, Fremont L, Gozzelino MT. Interaction of transresveratrol
with plasma lipoproteins. Biochemical Pharmacology 55:811-816, 1998.
Rotondo S and others. Effect of trans-resveratrol, a natural polyphenolic
compound, on human polymorphonuclear leukocyte function. British Journal
of Pharmacology 123:1691-1699, 1998.
Frankel EN, Waterhouse AL, Kinsella JE. Inhibition of human LDL oxidation
by resveratrol. Lancet 341:1103-1104, 1993.
Clement MV and others. Chemopreventive agent resveratrol, a natural
product derived from grapes, triggers CD95 signaling-dependent apoptosis
in human tumor cells. Blood 92:996-1002, 1998.
Fontecave M and others. Resveratrol, a remarkable inhibitor of ribonucleotide
reductase. FEBS Letters 421:277-279, 1998.
Bertelli AA and others. Evaluation of kinetic parameters of natural
phytoalexin in resveratrol orally administered in wine to rats. Drugs
under Experimental and Clinical Research 24:51-55, 1998.
Bertelli A and others. Plasma and tissue resveratrol concentrations
and pharmacological activity. Drugs under Experimental and Clinical
Research 24:133-138, 1998.
|
|
|
|
The content
from http://www.quackwatch.org/01QuackeryRelatedTopics/DSH/resveratrol.html |
|
|
|
This data is only for your information purposes and does not imply
guarantee for a certain application.
|
|
|
|
If you need
an indicative price to your country, please kindly advise the annual
quantity needed, destination port and we will send you our soonest
CNF(Cost + Freight) price. Your indication for a workable price
level will sure speed up our fastest service for you |
|
|
|
We really need to get
feed back from our customers in order to improve our performances.
Any information about quotations from competitors will be welcomed
since we hope to work as a team with you.
Your kind help will be very much appreciated.
Best regards from SHENZHEN
, China
Mr. JEFFERY TSUI
|
|
|
|
|
|
|
|
Material
Safety Data Sheet |
|
|
|
|
|
|
|
|
|
|
|
If the above information
doesn't cover |
|
|
|
|
|
|