İnceleme Makalesi
BibTex RIS Kaynak Göster

Yıl 2021, , 54 - 63, 09.12.2020

Ayla Arslaner , Zehra Türkoğlu

https://doi.org/10.3153/FH21007

Öz

Kaynakça

  • 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
  • Nonomura, S., Kanagawa, H., Makimoto, A. (1963). Chemical constituents of polygonaceous plants. I. Studies on the components of ko-jo-kon (Polygonum Cuspidatum SIEB et ZUCC). Yakugaku Zasshi, 83, 983-990. https://doi.org/10.1248/yakushi1947.83.10_988
  • Pastor, R.F., Gargantini, M.R., Murgo, M., Prieto, S., Manzano, H., Aruani, C., Quini, C.I., Covas, M.I., Ier-moli, R.H. (2015). Enrichment of resveratrol in wine through a new vinification procedure. Journal of Life Sci-ences, 9, 327-333. https://doi.org/10.17265/1934-7391/2015.07.005
  • Pastor, R.F., Restani, P., Di Lorenzo, C., Orgiu, F., Teissedre, P.L., Stockley, C., Ruf, J.C., Quini, C.I., Tejedor, N.G., Gargantini, R., Aruani, C., Prieto, S., Murgo, M., Videla, R., Penissi, A., Iermoli, R.H. (2019). Resveratrol, human health and winemaking perspectives. Critical Reviews in Food Science and Nutrition, 59(8), 1237-1255. https://doi.org/10.1080/10408398.2017.140051759
  • Peng, X.L., Xu, J., Sun, X.F., Ying, C.J., Hao, L.P. (2015). Analysis of trans-resveratrol and trans-piceid in vegetable foods using high-performance liquid chromatog-raphy. International Journal of Food Sciences and Nutri-tion, 66(7), 729-735. https://doi.org/10.3109/09637486.2015.1088934
  • Salvador, I., Massarioli, A.P., Silva, A.P.S., Malaguetta, H., Melo, P.S., Alencar, S.M. (2018). Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 99(1), 83-89. https://doi.org/10.1002/jsfa.9146
  • Savouret, J.F., Quesne, M. (2002). Resveratrol and can-cer: A review. Biomedicine & Pharmacotherapy, 56(2), 84-87. https://doi.org/10.1016/S0753-3322(01)00158-5
  • Sawda, C., Moussa, C., Turner, R.S. (2017). Resveratrol for Alzheimer’s disease. Annals of the New York Academy of Sciences, 1403(1), 142-149. https://doi.org/10.1111/nyas.13431
  • Sebasti`a, N., Montoro, A., Manes, J., Soriano, J.M. (2012). A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars. Journal of the Science of Food and Agriculture, 92(12), 3091-3094. https://doi.org/10.1002/jsfa.5759
  • Sebastia, N., Montoro, A., Leon, Z., Soriano, J.M. (2017). Searching trans-resveratrol in fruits and vegetables: a preliminary screening. Journal of Food Science and Technology, 54(3), 842-845. https://doi.org/10.1007/s13197-016-2474-7 Shahidi, F., Ambigaipalan, P. (2015). Phenolics and poly-phenolics in foods, beverages and spices: Antioxidant ac-tivity and health effects–A review. Journal of Functional Foods, 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018
  • Shishodia, S., Aggarwal, B.B. (2006). Resveratrol: A pol-yphenol for all seasons. In: Aggarwal BB, Shishodia S (eds.): Resveratrol in Health and Disease, Boca Raton 2006, pp. 1-16. https://doi.org/10.1201/9781420026474-1
  • Shrikanta, A., Kumar, A., Govindaswamy, V. (2015). Resveratrol content and antioxidant properties of underuti-lized fruits. Journal of Food Science and Technology, 52(1), 383-390. https://doi.org/10.1007/s13197-013-0993-z Signorelli, P., Ghidoni, R. (2005). Resveratrol as an anti-cancer nutrient: molecular basis, open questions and prom-ises. Journal of Nutritional Biochemistry, 16(8), 449-466. https://doi.org/10.1016/j.jnutbio.2005.01.017
  • Silva, L.M.R., Figueiredo, E.A.T., Ricardo, N., Vieira, I.G.P., Figueiredo, R.W., Brasil, I.M., Gomes, C.L. (2014). Quantification of bioactive compounds in pulps and by‐products of tropical fruits from Brazil. Food Chemistry, 143, 398-404. http://dx.doi.org/10.1016/j.foodchem.2013.08.001 Singh, C.K., Nadiaye, M.A., Ahmad, N. (2015). Resvera-trol and cancer: Challenges for clinical translation. Bio-chimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1852(6), 1178-1185. https://doi.org/10.1016/j.bbadis.2014.11.004
  • Soleas, G.J., Daimandis, E.P., Goldbeng, D.M. (1997). Resveratrol: A molecule whose time has come? and Gone? Clinical Biochemistry, 30 (2), 91-113. https://doi.org/10.1016/S0009-9120(96)00155-5
  • Sun, A.Y., Wang, Q., Simonyi, A., Sun, G.Y. (2010). Resveratrol as a therapeutic agent for neurodegenerative diseases. Molecular Neurobiology, 41, 375-383. https://doi.org/10.1007/s12035-010-8111-y
  • Tokuşoğlu, Ö., Ünal, M.K., Yemis, F. (2005). Determina-tion of the phytoalexin resveratrol (3,5,4’-trihydroxystilbene) in peanuts and pistachios by High Per-formance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography-mass Spectrometry (GC-MS). Journal of Agricultural Food Chemistry, 53(12), 5003-5009. https://doi.org/10.1021/jf050496
  • Türkoğlu, Z. (2019). Resveratrol ilavesiyle üretilen probiyotik yoğurtların bazı kalite niteliklerinin belirlenmesi. Bayburt University, M.Sc. Thesis, Department of Food Engineering, Graduate School of Natural and Applied Sci-ences, Bayburt-Turkey.
  • Vagula, J.M., Bertozzi, J., Castro, J.C., de Oliveira, C.C., Clemente, E., de Oliveira Santos Júnior, O., Visentainer, J.V. (2016). Determination of trans-resveratrol in Solanum americanum Mill. by HPLC. Natu-ral Product Research, 30(19), 2230-2234. https://doi.org/10.1080/14786419.2016.1149704
  • Vastano, B.C., Chen, Y., Zhu, N., Zhou, Z., Rosen, R.T. (2000). Isolation and identification of stilbenes in two varie-ties of Polygonum cuspidatum. Journal of Agricultural and Food Chemistry, 48(2), 253-256. https://doi.org/10.1021/jf9909196
  • Vestergaard, M., Ingmer, H. (2019). Antibacterial and antifungal properties of resveratrol. International Journal of Antimicrobial Agents, 53(6), 716-723. https://doi.org/10.1016/j.ijantimicag.2019.02.015
  • Yu, W., Fu, Y.C. Wang, W. (2012). Cellular and molecu-lar effects of resveratrol in health and disease. Journal of Cellular Biochemistry, 113(3), 752-759. https://doi.org/10.1002/jcb.23431
  • Zhu, N., Zhang, D., Wang, W., Li, X., Yang B., Song, J., Zhao, X. , Huang, B., Shi, W., Lu, R., Niu, P., Zhan, F., Ma, X., Wang, D., Xu, W., Wu, G., Gao, G.F., Tan, W. (2020). A novel coronavirus from patients with pneumonia in China, 2019. The New England Journal of Medicine, 382(8), 727-733. https://doi.org/10.1056/NEJMoa2001017

A potential antiviral and food-derived healthy ingredient: Resveratrol

Yıl 2021, , 54 - 63, 09.12.2020

Ayla Arslaner , Zehra Türkoğlu

https://doi.org/10.3153/FH21007

Öz

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.

Anahtar Kelimeler

Resveratrol Food Health Nutrition Anti-viral

Kaynakça

  • 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
  • Nonomura, S., Kanagawa, H., Makimoto, A. (1963). Chemical constituents of polygonaceous plants. I. Studies on the components of ko-jo-kon (Polygonum Cuspidatum SIEB et ZUCC). Yakugaku Zasshi, 83, 983-990. https://doi.org/10.1248/yakushi1947.83.10_988
  • Pastor, R.F., Gargantini, M.R., Murgo, M., Prieto, S., Manzano, H., Aruani, C., Quini, C.I., Covas, M.I., Ier-moli, R.H. (2015). Enrichment of resveratrol in wine through a new vinification procedure. Journal of Life Sci-ences, 9, 327-333. https://doi.org/10.17265/1934-7391/2015.07.005
  • Pastor, R.F., Restani, P., Di Lorenzo, C., Orgiu, F., Teissedre, P.L., Stockley, C., Ruf, J.C., Quini, C.I., Tejedor, N.G., Gargantini, R., Aruani, C., Prieto, S., Murgo, M., Videla, R., Penissi, A., Iermoli, R.H. (2019). Resveratrol, human health and winemaking perspectives. Critical Reviews in Food Science and Nutrition, 59(8), 1237-1255. https://doi.org/10.1080/10408398.2017.140051759
  • Peng, X.L., Xu, J., Sun, X.F., Ying, C.J., Hao, L.P. (2015). Analysis of trans-resveratrol and trans-piceid in vegetable foods using high-performance liquid chromatog-raphy. International Journal of Food Sciences and Nutri-tion, 66(7), 729-735. https://doi.org/10.3109/09637486.2015.1088934
  • Salvador, I., Massarioli, A.P., Silva, A.P.S., Malaguetta, H., Melo, P.S., Alencar, S.M. (2018). Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 99(1), 83-89. https://doi.org/10.1002/jsfa.9146
  • Savouret, J.F., Quesne, M. (2002). Resveratrol and can-cer: A review. Biomedicine & Pharmacotherapy, 56(2), 84-87. https://doi.org/10.1016/S0753-3322(01)00158-5
  • Sawda, C., Moussa, C., Turner, R.S. (2017). Resveratrol for Alzheimer’s disease. Annals of the New York Academy of Sciences, 1403(1), 142-149. https://doi.org/10.1111/nyas.13431
  • Sebasti`a, N., Montoro, A., Manes, J., Soriano, J.M. (2012). A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars. Journal of the Science of Food and Agriculture, 92(12), 3091-3094. https://doi.org/10.1002/jsfa.5759
  • Sebastia, N., Montoro, A., Leon, Z., Soriano, J.M. (2017). Searching trans-resveratrol in fruits and vegetables: a preliminary screening. Journal of Food Science and Technology, 54(3), 842-845. https://doi.org/10.1007/s13197-016-2474-7 Shahidi, F., Ambigaipalan, P. (2015). Phenolics and poly-phenolics in foods, beverages and spices: Antioxidant ac-tivity and health effects–A review. Journal of Functional Foods, 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018
  • Shishodia, S., Aggarwal, B.B. (2006). Resveratrol: A pol-yphenol for all seasons. In: Aggarwal BB, Shishodia S (eds.): Resveratrol in Health and Disease, Boca Raton 2006, pp. 1-16. https://doi.org/10.1201/9781420026474-1
  • Shrikanta, A., Kumar, A., Govindaswamy, V. (2015). Resveratrol content and antioxidant properties of underuti-lized fruits. Journal of Food Science and Technology, 52(1), 383-390. https://doi.org/10.1007/s13197-013-0993-z Signorelli, P., Ghidoni, R. (2005). Resveratrol as an anti-cancer nutrient: molecular basis, open questions and prom-ises. Journal of Nutritional Biochemistry, 16(8), 449-466. https://doi.org/10.1016/j.jnutbio.2005.01.017
  • Silva, L.M.R., Figueiredo, E.A.T., Ricardo, N., Vieira, I.G.P., Figueiredo, R.W., Brasil, I.M., Gomes, C.L. (2014). Quantification of bioactive compounds in pulps and by‐products of tropical fruits from Brazil. Food Chemistry, 143, 398-404. http://dx.doi.org/10.1016/j.foodchem.2013.08.001 Singh, C.K., Nadiaye, M.A., Ahmad, N. (2015). Resvera-trol and cancer: Challenges for clinical translation. Bio-chimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1852(6), 1178-1185. https://doi.org/10.1016/j.bbadis.2014.11.004
  • Soleas, G.J., Daimandis, E.P., Goldbeng, D.M. (1997). Resveratrol: A molecule whose time has come? and Gone? Clinical Biochemistry, 30 (2), 91-113. https://doi.org/10.1016/S0009-9120(96)00155-5
  • Sun, A.Y., Wang, Q., Simonyi, A., Sun, G.Y. (2010). Resveratrol as a therapeutic agent for neurodegenerative diseases. Molecular Neurobiology, 41, 375-383. https://doi.org/10.1007/s12035-010-8111-y
  • Tokuşoğlu, Ö., Ünal, M.K., Yemis, F. (2005). Determina-tion of the phytoalexin resveratrol (3,5,4’-trihydroxystilbene) in peanuts and pistachios by High Per-formance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography-mass Spectrometry (GC-MS). Journal of Agricultural Food Chemistry, 53(12), 5003-5009. https://doi.org/10.1021/jf050496
  • Türkoğlu, Z. (2019). Resveratrol ilavesiyle üretilen probiyotik yoğurtların bazı kalite niteliklerinin belirlenmesi. Bayburt University, M.Sc. Thesis, Department of Food Engineering, Graduate School of Natural and Applied Sci-ences, Bayburt-Turkey.
  • Vagula, J.M., Bertozzi, J., Castro, J.C., de Oliveira, C.C., Clemente, E., de Oliveira Santos Júnior, O., Visentainer, J.V. (2016). Determination of trans-resveratrol in Solanum americanum Mill. by HPLC. Natu-ral Product Research, 30(19), 2230-2234. https://doi.org/10.1080/14786419.2016.1149704
  • Vastano, B.C., Chen, Y., Zhu, N., Zhou, Z., Rosen, R.T. (2000). Isolation and identification of stilbenes in two varie-ties of Polygonum cuspidatum. Journal of Agricultural and Food Chemistry, 48(2), 253-256. https://doi.org/10.1021/jf9909196
  • Vestergaard, M., Ingmer, H. (2019). Antibacterial and antifungal properties of resveratrol. International Journal of Antimicrobial Agents, 53(6), 716-723. https://doi.org/10.1016/j.ijantimicag.2019.02.015
  • Yu, W., Fu, Y.C. Wang, W. (2012). Cellular and molecu-lar effects of resveratrol in health and disease. Journal of Cellular Biochemistry, 113(3), 752-759. https://doi.org/10.1002/jcb.23431
  • Zhu, N., Zhang, D., Wang, W., Li, X., Yang B., Song, J., Zhao, X. , Huang, B., Shi, W., Lu, R., Niu, P., Zhan, F., Ma, X., Wang, D., Xu, W., Wu, G., Gao, G.F., Tan, W. (2020). A novel coronavirus from patients with pneumonia in China, 2019. The New England Journal of Medicine, 382(8), 727-733. https://doi.org/10.1056/NEJMoa2001017
Toplam 54 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Review Articles
Yazarlar

Ayla Arslaner 0000-0002-2777-9697

Zehra Türkoğlu 0000-0002-6449-5669

Yayımlanma Tarihi 9 Aralık 2020
Gönderilme Tarihi 27 Mayıs 2020
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

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

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).