In the shadow of resveratrol: biological activities of epsilon-viniferin

Beaumont, Pauline; Courtois, Arnaud; Atgié, Claude; Richard, Tristan; Krisa, Stéphanie

doi:10.1007/s13105-022-00880-x

Cited by 18 publications

(14 citation statements)

References 115 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Biological treatment with PE for 5 days had the greatest effect on increasing extractability when the content of resveratrol was 69.65 ± 0.97 µg/g db , which was 1.5-fold higher than the content of resveratrol in the untreated sample (46.07 ± 3.48 µg/g db ) ( Figure 10 b, Table 2 ). The oxidative cyclization of resveratrol leads to its dimer, ε-viniferin, which exhibits potent activity against inflammatory and oxidative stress, and is considered a promising natural compound that could be used in the production of functional foods for the prevention of diseases caused by oxidative stress and inflammatory processes [ 59 ]. SSF of GP with GR, where the content increased from 17.52 ± 1.64 µg/g db to 51.80 ± 0.35 µg/g db after 4th day of fermentation, had the greatest effect on the increase of ε-viniferin content ( Figure 10 c, Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Šelo

Planinić

Tišma

et al. 2022

Foods

View full text Add to dashboard Cite

Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Trametes versicolor TV6, Trametes versicolor TV8, Trametes versicolor AG613, Trametes gibbosa, Phanerochaete chrysosporium, Ceriporiopsis subvermispora, Pleurotus eryngii, Ganoderma lucidum, Ganoderma resinaceum, Humicola grisea, and Rhizopus oryzae) under solid-state conditions (SSF) for 15 days with the aim of improving the recovery of the individual phenolic compounds. Twenty-one phenolic compounds were quantified and the recovery of seventeen of them (gallic acid, ellagic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, 3,4-dihydroxybenzoic acid, ferulic acid, o-coumaric acid, p-coumaric acid, epicatechin gallate, galocatechin gallate, quercetin, kaempferol, procyanidin B1, procyanidin B2, resveratrol, and ε-viniferin) were positively affected by SSF. Ellagic acid is the most recovered compound, whose content increased 8.8-fold after 15 days of biological treatment with Ceriporiopsis subvermispora compared to the untreated initial sample. Among the microorganisms tested, the fungi Pleurotus eryngii and Rhizopus oryzae proved to be the most effective in increasing the recovery of most phenolic compounds (1.1–4.5-fold). In addition, the nutrient composition (proteins, ash, fats) of grape pomace was positively affected by the biological treatments.

show abstract

Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Šelo

Planinić

Tišma

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…ε-viniferin is probably the most studied form of viniferin, due to its many biological activities [ 5 ], such as anti-inflammatory [ 6 ], antioxidant [ 7 ], antineoplasic [ 8 ], antiobesity [ 9 ], cardioprotective [ 10 ] and neuroprotective actions [ 11 ]. As occurred with resveratrol, it was first described in grapevine leaves by Langcake and Price in 1977, who observed that it is a resveratrol dehydrodimer synthesized via oxidative cyclization [ 12 ].…”

Section: Chemical Structure Of Viniferinmentioning

confidence: 99%

Beneficial Effects of ε-Viniferin on Obesity and Related Health Alterations

et al. 2023

Self Cite

View full text Add to dashboard Cite

Viniferin is a phenolic compound belonging to the group of stilbenoids. In particular, ε-viniferin is a dimer of resveratrol, found in many plant genders, among which grapes (Vitis vinifera) are a primary source. Due to the fact that ε-viniferin is mainly present in the woody parts of plants, their use as a source of this bioactive compound is a very interesting issue in a circular economy. Both, in vitro studies carried out in pre-adipocytes and mature adipocytes and in vivo studies addressed in mice show that ε-viniferin is able to reduce fat accumulation. Moreover, it prevents the development of some obesity co-morbidities, such as type 2 diabetes, dyslipidemias, hypertension and fatty liver. ε-viniferin can be absorbed orally, but it shows a very low bioavailability. In this scenario, further research on animal models is needed to confirm the effects reported in a great number of studies; to determine which metabolites are involved, including the main one responsible for the biological effects observed and the mechanisms that justify these effects. In a further phase, human studies should be addressed in order to use ε-viniferin as a new tool for obesity management, as a nutraceutical or to be included in functional foods.

show abstract

“…More recently, a trans-resveratrol dimer named trans-epsilon-viniferin (ε-viniferin), has attracted the interest of scientists in the field of human health [ 51 ]. Its main dietary source is represented by red wine, and the highest concentrations observed were about 1 mg/L [ 52 ].…”

Section: Wine Bioactive Compounds: Modulation Of Biochemical Pathways...mentioning

confidence: 99%

“…In the last fifteen years, many studies have investigated ε-viniferin biological effects, and its antioxidant and anti-inflammatory properties have been described (for a review see [ 51 ]). In some cases, ε-viniferin biological properties have been reported to be even greater than those of resveratrol itself.…”

Section: Wine Bioactive Compounds: Modulation Of Biochemical Pathways...mentioning

confidence: 99%

Moderate Wine Consumption and Health: A Narrative Review

et al. 2022

View full text Add to dashboard Cite

Although it is clearly established that the abuse of alcohol is seriously harmful to health, much epidemiological and clinical evidence seem to underline the protective role of moderate quantities of alcohol and in particular of wine on health. This narrative review aims to re-evaluate the relationship between the type and dose of alcoholic drink and reduced or increased risk of various diseases, in the light of the most current scientific evidence. In particular, in vitro studies on the modulation of biochemical pathways and gene expression of wine bioactive components were evaluated. Twenty-four studies were selected after PubMed, Scopus and Google Scholar searches for the evaluation of moderate alcohol/wine consumption and health effects: eight studies concerned cardiovascular diseases, three concerned type 2 diabetes, four concerned neurodegenerative diseases, five concerned cancer and four were related to longevity. A brief discussion on viticultural and enological practices potentially affecting the content of bioactive components in wine is included. The analysis clearly indicates that wine differs from other alcoholic beverages and its moderate consumption not only does not increase the risk of chronic degenerative diseases but is also associated with health benefits particularly when included in a Mediterranean diet model. Obviously, every effort must be made to promote behavioral education to prevent abuse, especially among young people.

show abstract

In the shadow of resveratrol: biological activities of epsilon-viniferin

Cited by 18 publications

References 115 publications

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Beneficial Effects of ε-Viniferin on Obesity and Related Health Alterations

Moderate Wine Consumption and Health: A Narrative Review

Contact Info

Product

Resources

About