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Resveratrol-Loaded Phytomedicines for Management of Cancer
Published in Mahfoozur Rahman, Sarwar Beg, Mazin A. Zamzami, Hani Choudhry, Aftab Ahmad, Khalid S. Alharbi, Biomarkers as Targeted Herbal Drug Discovery, 2022
Shakir Saleem, Ruqaiyah Khan, Sandeep Arora
The trans-isoform is the major isoform ofresveratrol and is also extensively studied for several pharmacological actions. Trans-isoform is transformed into cis isoform on exposure to heat and ultraviolet radiation. Resveratrol has been classed as a phytoestrogen as its structure is like that of the synthetic estrogen diethylstilbestrol. Its biological sources are very common as, resveratrol is easily available in common food items and augments health in ways similar to viniferins, pterostilbene, and piceid (Jeandet et al., 2002). More-over, few semi-synthetic resveratrol analogs were found to have specific pharmacological benefits like chemopreventive actions (Cai et al., 2004), antioxidant effects (Colin et al., 2008) and anti-aging properties (Moran et al., 2009). It had also been reported that resveratrol can reverse the resistance to some drugs in different types and sizes of a tumor by over-sensitizing them to chemotherapeutic agents (Mondal et al., 2016; Lee et al., 2016). Many pharmacological effects have been elucidated by the trans-resveratrol and its glucoside including cardio-protective, anti-oxidative, anti-inflammatory, estrogenic, and anti-estrogenic, and anti-tumor activities (Stagos et al., 2012; Carter et al., 2014). Additionally, the antimicrobial action (Stagos et al., 2012) of trans-resveratrol was reported to be useful in the management of cognitive impairments like dementia (Mazzanti et al., 2016; Molino et al., 2016).
Potential application of Bioactive Compounds from agroindustrial Waste in the Cosmetic Industry
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Francisca Rodrigues, Ana F. Vinha, M. Antónia Nunes, M. Beatriz P. P. Oliveira
In recent years, resveratrol has been subjected of intense research due to a range of unique anti-aging properties. Resveratrol is one of the most commonly known polyphenols to be considered as a powerful antioxidant that improves the skin’s texture while diminishing the appearance of wrinkles and strengthening the skin. In fact, this polyphenol acts on cellular signaling mechanisms related to UV-mediated photoaging, including MAP kinases, nuclear factor kappa B (NF-κB), and matrix metalloproteinases (Baxter 2008). Bastianetto et al. demonstrates that resveratrol possesses an in vitro protective action against cell death after exposure of HaCaT cells to the nitric oxide free radical donor sodium nitroprusside (Bastianetto et al. 2010). Also, according to Giardina et al. in vitro skin fibroblasts treated with resveratrol have a dose-related increase in the rate of cell proliferation and in inhibition of collagenase activity (Giardina et al. 2010).
Alcohol consumption and the socio-cultural risk discourse
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Research now suggests that resveratrol may possess a range of health benefits including anti-cancer effects, anti-inflammatory effects, cardiovascular benefits, anti-diabetes potential, energy endurance enhancement and protection against Alzheimer’s disease (Guerrero et al. 2009; Li et al. 2012). Although moderate alcohol consumption has been consistently associated with 20–30 per cent reductions in coronary heart disease risk, it is not yet clear whether the amounts of resveratrol in red wine is sufficiently high to provide any further risk reduction. It is true that resveratrol can inhibit growth of cancer cells in a culture and in some animal models, but it is not known whether it can prevent cancer in humans (Latruffe and Rifler 2013). Whereas resveratrol administration has increased the life span of yeast, worms, fruit flies, fish and mice fed a high calorie diet, currently, relatively little is known about the actual effects of resveratrol in humans. Although research continues on resveratrol, the concentration in wine seems too low to alone account for the French paradox (Tomé-Carneiro et al. 2013).
New automated peanut kernel slicing machine for enhanced stilbenoid production
Published in Journal of the Chinese Institute of Engineers, 2018
Resveratrol is a nonflavonoid phenol produced as an antitoxin by plants to defend against bacterial invasion. This antitoxin, or phytoalexin, is normally biosynthesized in the skin of grapes, peanut kernels (Burns et al. 2002), and Japanese knotweed roots as a secondary metabolite against fungal infection or stress. Polyphenols of resveratrol are insoluble in water but easily soluble in ethanol, ethyl acetate, and acetone. Resveratrol possesses multiple bioactive components with antioxidative, antibacterial, and anti-inflammatory functions as well as preventive effects against atherosclerosis and cardiovascular diseases (Dasgupta and Milbrandt 2007; Howitz et al. 2003; Huang et al. 2010; Lin et al. 2008b, 2008a; Lu et al. 2006, 2008; Berbée et al. 2013; Chen et al. 2013; Lee et al. 2014, 2015; Keylor, Matsuura, Stephenson 2015). Resveratrol has been detected in infected peanut hypocotyls, kernels, roots, leaves, pods, processed foods, tissue-cultured callus, sprouts, and root mucilage (Chen, Wu, and Chiou 2002; Liu et al. 2003; Wang et al. 2005; Sobolev, Deyrup, and Gloer 2006), indicating that peanuts are a potent biological source of resveratrol. The peanut kernel (Arachis hypogaea, L), sometimes called the longevity nut, is a prominent leguminous crop with a high content of vegetable protein. It is a major crop in Taiwan, with a plantation area of 18,610 ha and harvest of 46,809 t in 2016.
Regioselective acylation of resveratrol catalyzed by lipase under microwave
Published in Green Chemistry Letters and Reviews, 2018
Zhi Wang, Yuxin Zhang, Lu Zheng, Xiuyun Cui, He Huang, Xin Geng, Xiaona Xie
As an important polyphenolic phytochemical, resveratrol (3, 4′, 5-trihydroxystilbene) can be found in many natural plants (grapes, berries and peanuts, etc.) (1,2). Previous reports have demonstrated that resveratrol has many beneficial effects on health (3–6). However, its fast metabolism has impaired its bioavailability (7,8) and seriously limited its application. Acyl modification can solve this problem (9–11). The chemical process and enzymatic synthesis have been applied for this purpose. Among the two routes, enzymatic method is more efficient and highly regioselective. In the past few years, the regioselective acylation of resveratrol catalyzed by lipase has already been reported (12–17). For example, the immobilized lipase QLG (lipase from Alcaligenes sp.) has been successfully used for the synthesis of 3-O-acetyl-resveratrol by transesterification (13). CAL-B (Candida antarctica lipase B) and its commercially available immobilized enzyme (Novozyme 435) have achieved the regioselective acylation of resveratrol affording 4′-O-acetyl-resveratrol (12, 15, 17). However, almost all these lipases need long reaction time to obtain a satisfied yield due to their poor enzyme activity.
The behavior and mechanism of resveratrol adsorption on mesoporous carbon
Published in Chemical Engineering Communications, 2022
Conghui Wang, Qiongjie Yang, Zhuo Zhao, Wei Wei, Guotong Qin
Over the past decade, resveratrol has attracted considerable attention due to its potential anticancer, cardiovascular-protective, and life span-enhancing effects (Banez et al. 2020). Resveratrol is a polyphenolic substance that is found in many plants, such as peanuts, Japanese knotweed (Polygonum cuspidatum) and grapes. A large number of research studies on the extraction and purification of resveratrol have been reported (Yang et al. 2019; Borah et al. 2020; Xu et al. 2020).