Antioxidant Properties of Resveratrol and its Protective Effects in Neurodegenerative Diseases

Gerszon, Joanna; Rodacka, Aleksandra; Puchała, Mieczysław

doi:10.2478/acb-2014-0006

Cited by 57 publications

(52 citation statements)

References 84 publications

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“…Also, the best effect belonged to AL–RE 0.2%. Previous researchers also identified antioxidant activity of RE, reporting that compounds with phytoalexin origin such as RE are potent antioxidants (Gerszon et al, ; Gülçin, ; Iuga et al, ). No significant difference was observed between RE and control groups in TBARS value of ground beef patties based on the results of Surendran Nair et al ().…”

Section: Resultsmentioning

confidence: 99%

“…Resveratrol (RE), trans‐3,4,5‐trihydroxystilbene, is a phytoalexin compound belonging to stilbenes family, detectable in food materials such as grapes, leaves of edible plants, red wine, green tea, dark chocolate, mulberries and peanuts with its antioxidant, anti‐inflammatory and antimicrobial properties; it is also consumed as a dietary supplement for its considerable beneficial health effects (Gerszon, Rodacka, & Puchała, ; Gülçin, ; Iuga, Alvarez‐Idaboy, & Russo, ). Plants produce low molecular weight secondary metabolites such as phytoalexins in the defense response against microbial infections.…”

Section: Introductionmentioning

confidence: 99%

“…Acting as a potent antioxidant, RE increases nitric oxide production, high‐density lipoprotein cholesterol, as well as cardio protective agent and inhibits platelet aggregation. Also, various experimental studies have proved that RE is a neuroprotective, anti‐inflammatory, chemo‐preventive, and antiviral agent (Gerszon et al, ; Gülçin, ; Surendran Nair et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Bazargani‐Gilani

2017

Journal of Food Safety

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This study aimed to examine activating sodium alginate-based edible coating (AL) with resveratrol (RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Administered treatments were AL, AL-RE 0.1%, AL-RE 0.2%, and control. Samples were stored at 4 8C for 15 days and analyzed at 3-day intervals. All treatments indicated a significant decrease (p .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, and yeasts-molds compared to the control in the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower in all treatments (p .05) compared to the control. RE improved the alginate effects on increasing the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits. Practical applicationsSince fish fillets are very perishable products, improving preservation techniques for enhancing their shelf-life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health benefits. | I NTR OD U CTI ONFor its high levels of moisture, pH, simple nutrients, and poly unsaturated fatty acids, fresh fish meat is more perishable than other kinds of meat (Song, Liu, Shen, You, & Luo, 2011). As a result, spoilage bacteria like psychrotrophic bacteria, mesophilic bacteria, lactic acid bacteria (LAB), Pseudomonas spp., Enterobacteriaceae, and yeasts-molds can grow and replicate fast in a way that they cause the deterioration of fish meat (Volpe et al., 2015). Beside bacterial growth, oxidation reactions can induce the chemical spoilage of fish meat in the storage period. Presence of high content of poly unsaturated fatty acids such as docosa hexaenoic acid and eicosa pentaenoic acid accelerates and raises fish and fish products oxidation rate (Ojagh, Rezaei, Razavi, & Hosseini, 2010). In order to decrease microbial growth and postpone lipid and protein oxidation during storage, one approach is using various synthetic preservatives in food. But, considerable side effects of chemical preservatives including carcinogenicity, mutagenicity, teratogenicity, and economic problems worry both consumers and food producers. Herbal compounds are good replacements for chemical preservatives based on the findings of food researchers. Beneficial health effects and easy availability are their significant benefits (Bazargani-Gilani, Aliakbarlu, & Tajik, 2015;Ojagh et al., 2010;Song et al., 2011); while, organoleptic conversion along with vigorous aroma, application costs, and potential toxicity, allergenicity and other possible ...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Bazargani‐Gilani

2017

Journal of Food Safety

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“…Preclinical studies suggest that the activation of SIRT1 by resveratrol may contribute to its beneficial effects in a number of disease models. For example, resveratrol has been shown to impart beneficial effects on animal models of Parkinson's disease and Huntington's disease by inducing SIRT1 activation . AMPK/SIRT1/PGC‐1α is a major axis involved in the mitochondrial biogenesis .…”

Section: Molecular Targets Of Resveratrol In Humansmentioning

confidence: 99%

Health benefits of resveratrol: Evidence from clinical studies

Singh

Verma

et al. 2019

Medicinal Research Reviews

354

238

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Resveratrol is a polyphenolic nutraceutical that exhibits pleiotropic activities in human subjects. The efficacy, safety, and pharmacokinetics of resveratrol have been documented in over 244 clinical trials, with an additional 27 clinical trials currently ongoing. Resveretrol is reported to potentially improve the therapeutic outcome in patients suffering from diabetes mellitus, obesity, colorectal cancer, breast cancer, multiple myeloma, metabolic syndrome, hypertension, Alzheimer's disease, stroke, cardiovascular diseases, kidney diseases, inflammatory diseases, and rhinopharyngitis. The polyphenol is reported to be safe at doses up to 5 g/d, when used either alone or as a combination therapy. The molecular basis for the pleiotropic activities of resveratrol are based on its ability to modulate multiple cell signaling molecules such as cytokines, caspases, matrix metalloproteinases, Wnt, nuclear factor‐κB, Notch, 5′‐AMP‐activated protein kinase, intercellular adhesion molecule, vascular cell adhesion molecule, sirtuin type 1, peroxisome proliferator‐activated receptor‐γ coactivator 1α, insulin‐like growth factor 1, insulin‐like growth factor‐binding protein 3, Ras association domain family 1α, pAkt, vascular endothelial growth factor, cyclooxygenase 2, nuclear factor erythroid 2 like 2, and Kelch‐like ECH–associated protein 1. Although the clinical utility of resveratrol is well documented, the rapid metabolism and poor bioavailability have limited its therapeutic use. In this regard, the recently produced micronized resveratrol formulation called SRT501, shows promise. This review discusses the currently available clinical data on resveratrol in the prevention, management, and treatment of various diseases and disorders. Based on the current evidence, the potential utility of this molecule in the clinic is discussed.

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“…It also increases mRNA expression of glutathione S-transferase (GST), NAD(P)H:quinone oxidoreductase-1 (NOQ1), cardiac thioredoxin-1 (Trx-1), cardiac thioredoxin-2 (Trx-2), and heme oxygenase-1 (HO-1). This polyphenol has been shown to modulate cellular processes mainly by activating targets such as sirtuin 1 (SIRT1), peroxisome proliferator-activated receptor γ co-activator-1α (PGC-1α) and AMPK (Khan et al 2012, Gerszon et al 2014. Resveratrol may possess anticancer effects due to SIRT1's activation, which leads to deacetylation inter alia via the tumour suppressor retinoblastoma (Rb), β-catenin, and caspase 3.…”

mentioning

confidence: 99%

Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells

Gerszon¹,

Rodacka²

2016

Czech J. Food Sci.

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Gerszon J., Rodacka A. (2016): Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells. Czech J. Food Sci., 34: 118-126.The effects of resveratrol on a cancer cell line derived from the nervous system, neuroblastoma and a cell line derived from hippocampal neurons under hydrogen peroxide-induced oxidative stress were evaluated and compared. Our studies indicate that resveratrol exerts different effects on tumour and normal cells. Interestingly, in the presence of an oxidising factor resveratrol can sensitise cancer cells and decrease their viability substantially. Under conditions of oxidative stress similar to those found in the tumour environment, resveratrol also intensified apoptosis in Neuro-2a cells. Our data indicate that resveratrol does not protect neuronal, hippocampal cells from oxidative damage.

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Antioxidant Properties of Resveratrol and its Protective Effects in Neurodegenerative Diseases

Cited by 57 publications

References 84 publications

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Health benefits of resveratrol: Evidence from clinical studies

Determination of trans-resveratrol action on two different types of neuronal cells, neuroblastoma and hippocampal cells

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