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Resveratrol
Introduction:
Resveratrol is a beneficial nutrient found in the skin of red grapes, red wine, berries, peanuts, and other food products. It is a naturally occurring, powerful polyphenol (plant-derived) compound that has antioxidant properties, which fights against free radical damage. A number of laboratory human and animal-based studies suggest that resveratrol may provide health benefits against cancer, heart disease, and nervous system deterioration.
Mechanisms of resveratrol:
Rieko N. et al, expressed that the effects of resveratrol against cancer cells is attributed to the inhibition of prostaglandin (PG) synthesis by reducing both cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2) which may be involved in formation of tumors. The author also stated that Resveratrol increases vascular nitric oxide (NO) levels which may have similar cardiovascular benefits associated with red wine consumption by relaxing vascular smooth muscle cells, increasing blood flow, and preventing thrombosis by decreasing platelet aggregation. The literature on resveratrol is contradictory and the wide range of concentrations and doses used both in vitro cell culture (artificial environment) and animal studies raises many questions about the concentrations achievable in vivo (within the study subject). Furthermore, resveratrol has a short initial half-life and is metabolized extensively in the body. (1)
