Acar, F. (2011). Effects of resveratrol on milk proteins and Millard reaction. Hacetepe University, M.Sc. Thesis, De-partment of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara-Turkey.
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
Chen, H., Tuck, T., Ji, X., Zhou, X., Kelly, G., Cuerri-er, A., Zhang, J. (2013). Quality assessment of Japanese knotweed (Fallopia japonica) grown on Prince Edward Island as a source of resveratrol. Journal of Agricultural and Food Chemistry, 61, 6383-6392. https://doi.org/10.1021/jf4019239
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.
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
Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A., Ber-natonienė, J. (2016). Multiplicity of effects and health benefits of resveratrol. Medicina, 52(3), 148-155. https://doi.org/10.1016/j.medici.2016.03.003
Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on hu-man health. Pharmacognosy Reviews, 4 (8), 118-126. https://doi.org/10.4103/0973-7847.70902
Lyons, M.M., Yu, C., Toma, R.B., Cho, S.Y., Reiboldt, W., Lee, J., Van Breemen, R.B. (2003). Resveratrol in raw and baked blueberries and bilberries. Journal of Agri-cultural and Food Chemistry, 51 (20), 5867-5870. https://doi.org/10.1021/jf034150f
Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jime´nez, L. (2004). Polyphenols: food sources and bioa-vailability. American Society for Clinical Nutrition, 79, 727-47. https://doi.org/10.1093/ajcn/79.5.727
Mnari, A.B., Harzallah, A., Amri, Z., Aguir, S.D., Hammami, M. (2016). Phytochemical content, antioxidant properties, and phenolic profile of Tunisian raisin varieties (Vitis Vinifera L.). International Journal of Food Proper-ties, 19(3), 578-590. http://dx.doi.org/10.1080/10942912.2015.1038720
Mohd, A., Zainal, N., Tan, K.K., AbuBakar, S. (2019). Resveratrol affects Zika virus replication in vitro. Scientific Reports, 9,14336, 1-11. https://doi.org/10.1038/s41598-019-50674-3
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A potential antiviral and food-derived healthy ingredient: Resveratrol
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.
Acar, F. (2011). Effects of resveratrol on milk proteins and Millard reaction. Hacetepe University, M.Sc. Thesis, De-partment of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara-Turkey.
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
Chen, H., Tuck, T., Ji, X., Zhou, X., Kelly, G., Cuerri-er, A., Zhang, J. (2013). Quality assessment of Japanese knotweed (Fallopia japonica) grown on Prince Edward Island as a source of resveratrol. Journal of Agricultural and Food Chemistry, 61, 6383-6392. https://doi.org/10.1021/jf4019239
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.
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
Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A., Ber-natonienė, J. (2016). Multiplicity of effects and health benefits of resveratrol. Medicina, 52(3), 148-155. https://doi.org/10.1016/j.medici.2016.03.003
Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on hu-man health. Pharmacognosy Reviews, 4 (8), 118-126. https://doi.org/10.4103/0973-7847.70902
Lyons, M.M., Yu, C., Toma, R.B., Cho, S.Y., Reiboldt, W., Lee, J., Van Breemen, R.B. (2003). Resveratrol in raw and baked blueberries and bilberries. Journal of Agri-cultural and Food Chemistry, 51 (20), 5867-5870. https://doi.org/10.1021/jf034150f
Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jime´nez, L. (2004). Polyphenols: food sources and bioa-vailability. American Society for Clinical Nutrition, 79, 727-47. https://doi.org/10.1093/ajcn/79.5.727
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