Resveratrol, human health and winemaking perspectives

Abstract

Resveratrol, (3, 5, 4'-trihydroxystilbene) is a non-flavonoid polyphenol stilbene synthesized by plants when damaged by infectious diseases or ionizing radiation. Although present in more than seventy plant species, grapes and wine are the major dietary contributors of resveratrol, responsible for 98% of the daily intake. In 1992, Renaud and De Lorgeril first linked wine polyphenols, including resveratrol, to the potential health benefits ascribed to regular and moderate wine consumption (the so called "French Paradox"). Since then, resveratrol has received increasing scientific interest, leading to research on its biological actions, and to a large number of published papers, which have been collected and discussed in this review. The relatively low amounts of resveratrol measured in wine following moderate consumption, however, may be insufficient to mitigate biological damage, such as that due to oxidative stress. On this basis, the authors also highlight the importance of viticulture and the winemaking process to enhance resveratrol concentrations in wine in order to bolster potential health benefits.

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“…Polyphenols are the most important wine antioxidants; their natural content varies significantly and depends on the region, grape variety or varietal, soil, climate, irrigation, harvest, performance, winemaking, ripening and storage. Frankel and co-workers [21][22][23] showed that the TAP of wine could be correlated to the inhibition of LDL cholesterol oxidation. The postprandial period is the phase where reactive oxygen species increase mostly, due to the digestion and metabolism of food [23].…”

“…Frankel and co-workers [21][22][23] showed that the TAP of wine could be correlated to the inhibition of LDL cholesterol oxidation. The postprandial period is the phase where reactive oxygen species increase mostly, due to the digestion and metabolism of food [23]. There are data showing that moderate wine consumption with meals could decrease the metabolic risk associated with the absorption of free radicals.…”

Phenolic profile and biological activity of table grapes (Vitis vinifera L.)

“…In addition, grapes are a good source of polyphenols: the peel and pulp of grapes contain mainly anthocyanins (red varieties) and flavonols, while seeds are rich in procyanidins. Although the health-promoting effects of these compounds have been widely investigated, especially in cardiovascular area, diabetes and neurodegenerative disorders [4,5], few studies have been performed about their effect on gastric inflammation. One of the main causes of gastritis is the Helicobacter pylori (H. pylori) infection; this gram-negative bacterium colonizes at least 50% of the world human population [6].…”

Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

“…Certain bioactive molecules present in grapes and wines are particularly relevant to human health because of their antioxidant potential. It is reported that polyphenols (like resveratrol, quercetin, and quercitrin) show high antioxidant [10][11][12][13], anticancer [14][15][16][17], and cardiovascular system protective activities [18][19][20][21] and play important roles in human oral microbiota preservation [22]. Due to its anthocyanins and polyphenols components, wine is comparable, in terms of antioxidant properties to natural and enriched formulations [18,19,23].…”