Longevity nutrients resveratrol, wines and grapes

Abstract

A mild-to-moderate wine drinking has been linked with reduced cardiovascular, cerebrovascular, and peripheral vascular risk as well as reduced risk due to cancer. The reduced risk of cardiovascular disease associated with wine drinking is popularly known as French Paradox. A large number of reports exist in the literature indicating that resveratrol present in wine is primarily responsible for the cardioprotection associated with wine. Recently, resveratrol was shown to extend life span in yeast through the activation of longevity gene SirT1, which is also responsible for the longevity mediated by calorie restriction. This review summarizes the reports available on the functional and molecular biological aspects of resveratrol, wine and grapes in potentiating the longevity genes.

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

“…It also became popular as a result of its reputed anti-aging effects (Lekli et al 2010;Jayasena et al 2013). The greatest advantage of resveratrol is that it is ubiquitous in a wide range of commonly consumed food plants such as blueberries, peanuts, chocolate.…”

Nutrigenómica: Revelando Los Aspectos Moleculares De Una Nutrición Personalizada

“…Se ha descubierto que puede alargar la vida, al parecer, debido a que estimula genes asociados con la longevidad que producen proteínas del tipo SirT nucleares y mitocondriales cuya función es mantener frenado el proceso de apoptósis y al mismo tiempo aumentar la resistencia a condiciones de estrés por parte de la célula (95). El resveratrol imita los efectos de la restricción calórica, aunque los mecanismos moleculares implicados no están del todo clarificados (96).…”

Inhibition of Soybean Lipoxygenases – Structural and Activity Models for the Lipoxygenase Isoenzymes Family

“…Their main source however comes from a beverage made from tea leaves of Camellia sinensis. (-)-Epigallocatechin gallate (EGCG) together with other galloylated catechins constitute more than 90% of the total catechin content in green tea (Lekli et al, 2010). Laboratory studies strongly indicate that tea inhibits certain cancers, and there is a multitude of evidence confirming the antioncogenic properties of the individual catechins.…”