Health from Grape by Resveratrol: Review

Abstract

Resveratrol (3, 4', 5-trihydroxy-stilbene) is a phytoalexin of the stilbene group and is synthezed by grapevine species against biotic and abiotic stress conditions. Especially, it is synthezed in high concentrations in the shell of colored grape cultivars (0.30-0.14 mg/g fw; 9.30-78.50 mg/g dwt). After the discovery of its biochemical structure, resveratrol has been used in the prevention and the treatment of several diseases. Interest on this compound increased after finding its existence in grape and wine. Many medical and pharmacy literatures have emphasized that resveratrol has antifungal, antimicrobial, antitumor and antioxidant effects. Most of the studies about resveratrols are focused on its protective and inhibitory effects on cancer. Resveratrol decreases the risk of coronary heart attack by inhibiting platelet aggregation, reducing cholesterol level and displaying anti-inflammatory activity. In France, low mortality rate from coronary heart diseases depend on moderate amount of wine consumption (French paradox). In addition, recent studies stated that resveratrol had curative effects for Alzheimer's disease. Because it is resistant to heat, resveratrol preserves its own active form in foods. It is easily digested after ingestion and diffuses into blood rapidly. For the protective effect of resveratrol, consumption of 375 mL red wine or 50 grape berries a day or taking resveratrol extract supplements may be recommended. In this review, the protective effect of resveratrol, a protector for grapewine against stress factors, on several diseases of humans such as cancer, heart attack, etc. were discussed with the review of recent literatures.