As my first step in as a rep, I would like to highlight some of the studies surrounding Resveratol. So you can see why IBE took the reighs, and developed a bioavailable Reservatrol Product.
First lets hit on Antioxidant activity.
Resveratrol effectively scavenges free radicals and other oxidants and inhibits low density lipoprotein oxidation.
Efficiency and mechanism of the antioxidant action of trans-resveratrol and its analogues in the radical liposome oxidation.
Stojanović S, Sprinz H, Brede O.
Research Unit Time-Resolved Spectroscopy, University of Leipzig, Permoserstrasse 15, D-04318 Leipzig, Germany.
trans-Resveratrol (trans-3,5,4'-trihydroxystilbene) is a nonflavonoid polyphenol reported to exert different biological activities, among them inhibition of the lipid peroxidation, scavenging of the free radicals, inhibition of the platelet aggregation, and anticancer activity as the most important. In order to enlighten the radical-scavenging mechanism of trans-resveratrol, stationary gamma-radiolytic experiments in liposomes and pulse radiolytic experiments in aqueous solutions were performed. Applying the stationary gamma-radiolysis together with the subsequent product analysis, reactions of lipid peroxyl radicals, LOO*, with trans-resveratrol and other natural antioxidants were investigated. It was found that trans-resveratrol was a better radical scavenger than vitamins E and C but similar to the flavonoids epicatechin and quercetin. The comparison of the radical-scavenging effects of trans-resveratrol and its analogues trans-4-hydroxystilbene and trans-3,5-dihydroxystilbene revealed that trans-resveratrol and trans-4-hydroxystilbene showed almost the same effect and were more efficient than trans-3,5-dihydroxystilbene. These findings indicate greater radical-scavenging activity of trans-resveratrols para-hydroxyl group than its meta-hydroxyl groups. Using the pulse radiolysis, reactions of trans-resveratrol and its analogues with trichloromethylperoxyl radicals, CCl(3)OO*, were studied. Spectral and kinetic properties of the observed transients showed great similarity between trans-resveratrol and trans-4-hydroxystilbene which seems to confirm that para-hydroxyl group of trans-resveratrol scavenges free radicals more effectively than its meta-hydroxyl groups. Copyright 2001 Academic Press.
Couldn't find the abstract for this one, so if any can pull this it would be appreciatedThe interaction of resveratrol with ferrylmyoglobin and peroxynitrite; protection against LDL oxidation.
Brito P, Almeida LM, Dinis TC.
Laboratório de Bioquímica, Faculdade de Farmácia, Universidade de Coimbra and Centro de Neurociências, Couraça dos Apóstolos, 51, r/c, 3000-295 Coimbra, Portugal.
Resveratrol (3,4',5-trihydroxystilbene) is a natural phytoalexin synthesized in response to injury or fungal attack, found in the grape skin and wine, specially red wine. A large number of studies have demonstrated that resveratrol regulates many biological activities, namely protection against atherosclerosis by a set of pharmacological properties, including the antioxidant activity. In this study, we explored the capacity of resveratrol in protecting low density lipoproteins (LDL) against either ferrylmyoglobin- or peroxynitrite-mediated oxidation and the underlying mechanisms of its antioxidant potential. Resveratrol efficiently decreases the accumulation of hydroperoxides in LDL promoted by ferrylmyoglobin, a potent oxidant formed by the reaction of metmyoglobin with hydrogen peroxide, in a concentration-dependent manner, promptly reducing the oxoferryl complex to metmyoglobin. Simultaneously, resveratrol is consumed as detected by the rapid decrease in the characteristic peak at 310 nm, in a similar way to that observed upon its reaction with peroxidase/H2O2, pointing to a mechanism of one-electron oxidation and subsequent resveratrol dimer formation. On the other hand, resveratrol inhibits LDL apoprotein modifications induced by peroxynitrite, another potent oxidant formed by the reaction between superoxide and nitric oxide, as assessed by the decrease in apo-B net charge alterations and in carbonyl groups formation mediated by that oxidant. Resveratrol also interacts with peroxynitrite in a similar way to that observed with laccases, suggesting a mechanism of resveratrol oxidation rather than a nitration one. These mechanisms are discussed. Considering that either ferrylmyoglobin or peroxynitrite are physiologically relevant oxidants implicated in several pathologies, including atherosclerosis, our results certainly contribute to the understanding of the antioxidant action of resveratrol and consequently provide a new approach for the cardiovascular benefits associated with moderate consumption of red wine.
Inhibition of human LDL oxidation by resveratrol
E. N. Frankel, A. L. Waterhouse and J. E. Kinsella
Departments of Food Science and Technology, and Viticulture and Enology, University of California, Davis, California 95616, U.S.A
SIR,--Oxidation of low density lipoproteins (LDL) is a crucial step in the pathogenesis of atherosclerosis.l Dietary antioxidants
that can inhibit the oxidation of LDL are receiving considerable attention for their role in the prevention of coronary heart disease.2
Because phenolic substances in red wine inhibit the coppercatalysed oxidation of human LDL in vitro,3 we proposed (Feb 20, p 454) that the antioxidant activity of these compounds may explain the "French paradox". Resveratrol (3, 4’, 5-trihydroxystilbene) has attracted interest4 because it is present in wine and its glucoside is
reported to be the active ingredient of the oriental folk medicine kojo-kon which is used for a multitude of therapeutic purposes.5
Resveratrol has been suggested as the active ingredient of wine that may explain the French paradox,4 yet no direct evidence has linked it to any beneficial effect in man. We studied the antioxidant potency of synthetic transresveratrol, and found that it protects human LDL against copper-catalysed oxidation. Peroxidation, measured by hexanal formation, was inhibited by 81% and 70% in LDL from two healthy adult volunteers by the addition of 10 µmol/L of resveratrol. By comparison, the addition of extracts of a red wine (California Petit Syrah), diluted 1000-fold with water, and containing 10 µmol/L of total phenols, inhibited LDL oxidation by 61 % and 48%. The two pentahydroxy flavonoid compounds, epicatechin and quercetin, also found in wine, had about twice the inhibiting potency of resveratrol. In contrast, 10 JlffioljL of a-tocopherol, which has been associated with a reduced risk of cardiac disease, had a much lower antioxidant potency than resveratrol, inhibiting LDL oxidation by only 40% and 19% (figure).
These studies support previous work,3 and suggest that the combination of phenolic compounds in wine may protect against atherogenesis by their antioxidant effects over a prolonged period of consumption. It is noteworthy that the concentration of epicatechin and its isomers typically exceeds 15 mg/L in white and 150 mg/L in red wine, and quercetin averages 25 mg/L in red wine, whereas resveratrol concentrations are typically below 1 mg/L .4 Thus, resveratrol may not be the most important component in wine in reducing heart disease. Other common phenolics, epicatechin and quercetin, are more potent inhibitors of LDL oxidation, and may have a greater impact on health. Our data provide a plausible explanation for the assumed health benefits of wine consumption, but more information is needed on the absorption of resveratrol and other wine phenolics to assess their role in reducing coronary heart