The Biological Responses to Resveratrol and Other Polyphenols From Alcoholic Beverages

Brown, L., Kroon, P. A., Das, D. K., Das, S., Tosaki, A., Chan, V., Singer, M. V. and Feick, P. (2009) The Biological Responses to Resveratrol and Other Polyphenols From Alcoholic Beverages. Alcoholism, Clinical and Experimental Research, 33 9: 1513-1523. doi:10.1111/j.1530-0277.2009.00989.x

Author Brown, L.
Kroon, P. A.
Das, D. K.
Das, S.
Tosaki, A.
Chan, V.
Singer, M. V.
Feick, P.
Title The Biological Responses to Resveratrol and Other Polyphenols From Alcoholic Beverages
Journal name Alcoholism, Clinical and Experimental Research   Check publisher's open access policy
ISSN 0145-6008
Publication date 2009-09
Year available 2009
Sub-type Article (original research)
DOI 10.1111/j.1530-0277.2009.00989.x
Volume 33
Issue 9
Start page 1513
End page 1523
Total pages 11
Editor Harriet de Wit
Ivan Diamond
Place of publication United State
Publisher Wiley-Blackwell Publishing, Inc.
Collection year 2010
Language eng
Subject C1
920103 Cardiovascular System and Diseases
111501 Basic Pharmacology
Abstract Although excessive consumption of ethanol in alcoholic beverages causes multi-organ damage, moderate consumption, particularly of red wine, is protective against all-cause mortality. These protective effects could be due to one or many components of the complex mixture of bioactive compounds present in red wine including flavonols, monomeric and polymeric flavan-3-ols, highly colored anthocyanins as well as phenolic acids and the stilbene polyphenol, resveratrol. The therapeutic potential of resveratrol, firstly in cancer chemoprevention and then later for cardioprotection, has stimulated many studies on the possible mechanisms of action. Further indications for resveratrol have been developed, including the prevention of age-related disorders such as neurodegenerative diseases, inflammation, diabetes, and cardiovascular disease. These improvements are remarkably similar yet there is an important dichotomy: low doses improve cell survival as in cardio- and neuro-protection yet high doses increase cell death as in cancer treatment. Fewer studies have examined the responses to other components of red wine, but the results have, in general, been similar to resveratrol. If the nonalcoholic constitutents of red wine are to become therapeutic agents, their ability to get to the sites of action needs to be understood. This mini-review summarizes recent studies on the possible mechanisms of action, potential therapeutic uses, and bioavailability of the nonalcoholic constituents of alcoholic beverages, in particular resveratrol and other polyphenols.
Keyword Alcoholic Beverages
Nonalcoholic Constituents
Cardiovascular Disease
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
School of Biomedical Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 33 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 10 Sep 2009, 15:32:04 EST by Cameron Harris on behalf of School of Biomedical Sciences