Review Article
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Year 2021, Volume: 7 Issue: 1, 54 - 63, 09.12.2020

Ayla Arslaner , Zehra Türkoğlu

https://doi.org/10.3153/FH21007

Abstract

References

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  • Akyüz, M., Onganer, A.N., Erecevit, P. and Kirbag, S. (2012). Flavonoid contents and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of some edible mushrooms from Turkey: A. bisporus and Pleurotus spp. Current Topics in Nutraceutical Research, 10(2), 133-136.
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  • Athar, M., Back, J.H., Tang, X., Kim, K.H., Kopelo-vich, L., Bickers, D.R., Kim, A.L. (2007). Resveratrol: A review of preclinical studies for human cancer prevention. Toxicology and Applied Pharmacology, 224(3), 274-283. https://doi.org/10.1016/j.taap.2006.12.025
  • Becker, V.W., Armstrong, G.O., Merwe, M.J., Lam-brechts, M.G., Vivier, M.A., Pretorius, I.S. (2003). Met-abolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol, FEMS Yeast Research, 4, 79-85. https://doi.org/10.1016/S1567-1356(03)00157-0
  • Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews, 56 (11), 317-333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
  • Chan, J.W. F., Kok, K.H., Zhu, Z., Chu, H., To, K.K.W., Yuan, S. Yuen, K.Y. (2020). Genomic character-ization of the 2019 novel human-pathogenic coronavirus isolated from a patient with atypical pneumonia after visit-ing Wuhan. Emerging Microbes & Infections, 9, 221-236. https://doi.org/10.1080/22221751.2020.1719902
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  • Concenco F.I.G.R., Brotto, G.F., Nora, L. (2019). Grape wine and juice: Comparison on resveratrol levels. Interna-tional Journal of Advanced Engineering Research and Sci-ence (IJAERS), 6(4), 378-386. https://dx.doi.org/10.22161/ijaers.6.4.44
  • Das, S., Das, D.K. (2007). Resveratrol: A therapeutic promise for cardiovascular diseases. Recent Patents on Cardiovascular Drug Discovery, 2(2), 133-138. https://doi.org/10.2174/157489007780832560
  • Davidov-Pardo, G., McClements, D.J. (2014). Resvera-trol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues. Trends in Food Science & Technology, 38(2), 88-103. https://doi.org/10.1016/j.tifs.2014.05.003
  • EFSA (2011). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of butylated hydroxyanisole–BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392, 1-49. https://doi:10.2903/j.efsa.2011.2392
  • EFSA (2012). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of Butylated hydroxytoluene BHT (E 321) as a food additive. EFSA Journal, 10(3), 2588, 1-43. https://doi:10.2903/j.efsa.2012.2588
  • Emirdağ, H. (2014). Resveratrolün yoğurtta tekstürel nite-likleri geliştirme olanakları. Hacettepe University, Graduate School of Natural and Applied Sciences, Master Thesis, Ankara, Turkey.
  • Fremont, L. (1999). Biological effect of resveratrol. Life Sciences, 66(8), 663-673. https://doi.org/10.1016/s0024-3205(99)00410-5
  • Gliemann, L., Nyberg, M., Hellsten, Y. (2016). Effects of exercise training and resveratrol on vascular health in aging. Free Radical Biology and Medicine, 98, 165-176. https://doi.org/10.1016/j.freeradbiomed.2016.03.037 Graff, J., Khan, M., Samiei, A., Gao, J., Ota, K.T., Rei, D., Tsai, L.H. (2013). A dietary regimen of caloric re-striction or pharmacological activation of SIRT1 to delay the one set of neurodegenerations. Journal of Neurosci-ence, 33(21), 8951-8960. https://doi.org/10.1523/JNEUROSCI.5657-12.2013 Granzatto, A., Zatta, P. (2014). Resveratrol and Alz-heimer’s disease: message in a bottle a red wine and cogni-tion. Frontiers in Aging Neuroscience, 6(95), 1-7. https://doi.org/10.3389/fnagi.2014.00095
  • Gülçin, İ. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innovative Food Science and Emerging Technologies, 11(1), 210-218. https://doi.org/10.1016/j.ifset.2009.07.002
  • Haneke, K.E. (2002). Review of toxicological literature, trans-resveratrol (501-36-0), Integrated Laboratory Systems, P.O. Box 13501, Research Triangle Park, North Carolina 27709, Contact No: N01-ES-65402.
  • Hang, Y., Zhong, Q., Guo, Y., Xie, Y., Cheng, Y., Yao, W. (2020). Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. Food Research International, 133, 109191. https://doi.org/10.1016/j.foodres.2020.109191
  • Horne J.R., Vohl, M.C. (2020). Biological plausibility for interactions between dietary fat, resveratrol, ACE2, and SARS-CoV illness severity. American Journal of Physiolo-gy Endocrinology and Metabolism, 318(5), 830-833. https://doi.org/10.1152/ajpendo.00150.2020
  • Huang, L., Lixuan, L., Zhixiong, Z., Quinn, Q. (2007). Method for the production of resveratrol in a recombinant bacterial host cell, United States Patent, vol. 20070031951.
  • Keskin, N., Noyan, T., Kunter, B. (2009). Resveratrol ile üzümden gelen sağlık. Türkiye Klinikleri Journal of Medi-cal Science, 29(5), 1273-1279.
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A potential antiviral and food-derived healthy ingredient: Resveratrol

Year 2021, Volume: 7 Issue: 1, 54 - 63, 09.12.2020

Ayla Arslaner , Zehra Türkoğlu

https://doi.org/10.3153/FH21007

Abstract

Polyphenols are the secondary metabolites of plants and has an important role in human nutrition as the leading antioxidants. According to the carbon number-based classification of polyphenols, resveratrol is a natural polyphenol in the stilbene group with antioxidant and anticarcinogenic effects. Its beneficial effects on cardiovascular diseases have also been reported. It was first identified in 1940 and has recently gained importance especially in medicine and pharmacy. Researchers have carried out various studies on resveratrol and its time-honored use in traditional eastern medicine has been reported. Resveratrol is a food ingredient that has the potential to be used in the treatment of various diseases, but also has antiviral effects. The study focuses on resveratrol’s physical and chemical properties, effects on health, antiviral effects and use in foods as a functional component.

Keywords

Resveratrol Food Health Nutrition Anti-viral

References

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  • Akyüz, M., Onganer, A.N., Erecevit, P. and Kirbag, S. (2012). Flavonoid contents and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of some edible mushrooms from Turkey: A. bisporus and Pleurotus spp. Current Topics in Nutraceutical Research, 10(2), 133-136.
  • Alkan, R. (2007). Doğal bitki antibiyotiği: Resveratrol. Gıda, 32 (5), 259-262. https://dergipark.org.tr/en/pub/gida/issue/6814/91567
  • Annunziata, G., Maisto, M., Schisano, C., Ciampaglia, R., Narciso, V., Tenore, G.C. Novellino, E. (2018). Resveratrol as a novel anti-herpes simplex virus nutraceuti-cal agent: An Overview, Viruses, 10(9), 1-10. https://doi.org/10.3390/v10090473
  • Athar, M., Back, J.H., Tang, X., Kim, K.H., Kopelo-vich, L., Bickers, D.R., Kim, A.L. (2007). Resveratrol: A review of preclinical studies for human cancer prevention. Toxicology and Applied Pharmacology, 224(3), 274-283. https://doi.org/10.1016/j.taap.2006.12.025
  • Becker, V.W., Armstrong, G.O., Merwe, M.J., Lam-brechts, M.G., Vivier, M.A., Pretorius, I.S. (2003). Met-abolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol, FEMS Yeast Research, 4, 79-85. https://doi.org/10.1016/S1567-1356(03)00157-0
  • Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews, 56 (11), 317-333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
  • Chan, J.W. F., Kok, K.H., Zhu, Z., Chu, H., To, K.K.W., Yuan, S. Yuen, K.Y. (2020). Genomic character-ization of the 2019 novel human-pathogenic coronavirus isolated from a patient with atypical pneumonia after visit-ing Wuhan. Emerging Microbes & Infections, 9, 221-236. https://doi.org/10.1080/22221751.2020.1719902
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  • Concenco F.I.G.R., Brotto, G.F., Nora, L. (2019). Grape wine and juice: Comparison on resveratrol levels. Interna-tional Journal of Advanced Engineering Research and Sci-ence (IJAERS), 6(4), 378-386. https://dx.doi.org/10.22161/ijaers.6.4.44
  • Das, S., Das, D.K. (2007). Resveratrol: A therapeutic promise for cardiovascular diseases. Recent Patents on Cardiovascular Drug Discovery, 2(2), 133-138. https://doi.org/10.2174/157489007780832560
  • Davidov-Pardo, G., McClements, D.J. (2014). Resvera-trol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues. Trends in Food Science & Technology, 38(2), 88-103. https://doi.org/10.1016/j.tifs.2014.05.003
  • EFSA (2011). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of butylated hydroxyanisole–BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392, 1-49. https://doi:10.2903/j.efsa.2011.2392
  • EFSA (2012). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of Butylated hydroxytoluene BHT (E 321) as a food additive. EFSA Journal, 10(3), 2588, 1-43. https://doi:10.2903/j.efsa.2012.2588
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  • Gliemann, L., Nyberg, M., Hellsten, Y. (2016). Effects of exercise training and resveratrol on vascular health in aging. Free Radical Biology and Medicine, 98, 165-176. https://doi.org/10.1016/j.freeradbiomed.2016.03.037 Graff, J., Khan, M., Samiei, A., Gao, J., Ota, K.T., Rei, D., Tsai, L.H. (2013). A dietary regimen of caloric re-striction or pharmacological activation of SIRT1 to delay the one set of neurodegenerations. Journal of Neurosci-ence, 33(21), 8951-8960. https://doi.org/10.1523/JNEUROSCI.5657-12.2013 Granzatto, A., Zatta, P. (2014). Resveratrol and Alz-heimer’s disease: message in a bottle a red wine and cogni-tion. Frontiers in Aging Neuroscience, 6(95), 1-7. https://doi.org/10.3389/fnagi.2014.00095
  • Gülçin, İ. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innovative Food Science and Emerging Technologies, 11(1), 210-218. https://doi.org/10.1016/j.ifset.2009.07.002
  • Haneke, K.E. (2002). Review of toxicological literature, trans-resveratrol (501-36-0), Integrated Laboratory Systems, P.O. Box 13501, Research Triangle Park, North Carolina 27709, Contact No: N01-ES-65402.
  • Hang, Y., Zhong, Q., Guo, Y., Xie, Y., Cheng, Y., Yao, W. (2020). Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. Food Research International, 133, 109191. https://doi.org/10.1016/j.foodres.2020.109191
  • Horne J.R., Vohl, M.C. (2020). Biological plausibility for interactions between dietary fat, resveratrol, ACE2, and SARS-CoV illness severity. American Journal of Physiolo-gy Endocrinology and Metabolism, 318(5), 830-833. https://doi.org/10.1152/ajpendo.00150.2020
  • Huang, L., Lixuan, L., Zhixiong, Z., Quinn, Q. (2007). Method for the production of resveratrol in a recombinant bacterial host cell, United States Patent, vol. 20070031951.
  • Keskin, N., Noyan, T., Kunter, B. (2009). Resveratrol ile üzümden gelen sağlık. Türkiye Klinikleri Journal of Medi-cal Science, 29(5), 1273-1279.
  • Kındır, Ö., Güvenç, A. (2010). Investigation of process parameters on recycling of black grape pulp as antioxidant source. M.Sc. Thesis. Department of Chemical Engineer-ing, Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Turkey.
  • Kiskova, T., Kubatka, P., Büsselberg, D., Kassayova, M. (2020). The Plant-Derived Compound Resveratrol in Brain Cancer: A Review. Biomolecules, 10 (161), 1-19. https://doi:10.3390/biom10010161 Kopp, P. (1998). Resveratrol a phytoestrogen found in red wine a possible explanation for the conundrum of the 'French Paradox'? European Journal of Endocrinology, 138/6, 619-620. https://doi.org/10.1530/eje.0.1380619
  • Kumarasamy, Y., Byres, M., Cox, P.J., Jaspars, M., Nahar, L., Sarker, S.D. (2007). Screening seeds of some Scottish plants for free radical scavenging activity. Phyto-therapy Research, 21, 615-621. https://doi.org/10.1002/ptr
  • Kurita, S., Kashiwagi, T., Ebisu, T., Shimamura, T., Ukeda, H. (2014). Content of resveratrol and glycoside and its contribution to the antioxidative capacity of Polygonum cuspidatum (Itadori) harvested in Kochi. Bioscience, Bio-technology, and Biochemistry, 78(3), 499-502. https://doi.org/10.1080/09168451.2014.890032
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Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Ayla Arslaner 0000-0002-2777-9697

Zehra Türkoğlu 0000-0002-6449-5669

Publication Date December 9, 2020
Submission Date May 27, 2020
Published in Issue Year 2021Volume: 7 Issue: 1

Cite

APA Arslaner, A., & Türkoğlu, Z. (2021). A potential antiviral and food-derived healthy ingredient: Resveratrol. Food and Health, 7(1), 54-63. https://doi.org/10.3153/FH21007
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