Osteogenic effects of resveratrol in vitro: potential for the prevention and treatment of osteoporosis

Abstract

There are a number of pharmacological agents for the treatment of bone mineral loss and osteoporosis. Hormone replacement therapy (HRT) with estrogen is an established treatment, but it has several adverse side effects and can increase the risk of cancer, heart disease, and stroke. There is increasing interest in nutritional factors and naturally occurring phytochemical compounds with the potential for preventing age-related and postmenopausal bone loss. Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a polyphenolic phytoestrogen with osteogenic and osteoinductive properties. It can modify the metabolism of bone cells and has the capacity to modulate bone turnover. This paper provides an overview of current research on resveratrol and its effects on bone cells in vitro, highlighting the challenges and opportunities facing this area of research, especially in the context of providing nutritional support for postmenopausal women who may not benefit from HRT and older patients with various forms of arthritis, metabolic bone disease, and osteoporosis.

Protective effects of resveratrol on postmenopausal osteoporosis: regulation of SIRT1-NF-κB signaling pathway

“…To testify our hypothesis, we did in vitro study with BMSCs, which were potential for osteoblast differentiation. Resveratrol has been reported to play a positive role in osteoblast differentiation of BMSCs and adipose derived stromal cells [11,23]. Our study further verified that resveratrol could promote osteoblast differentiation of BMSCs.…”

The Prevalence of Osteoporosis in the Thrace Region of Turkey: A Community-Based Study

“…Studies in the past have found that HRT has a protective effect on BMD (19,31,36). Similarly, in our study, postmenopausal women who received HRT were less likely to have osteoporosis.…”

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

“…Fermentation of anthocyanins may enhance their intestinal absorption and bioactivities by removing glycosides. No previous studies have investigated the alleviation of postmenopausal symptoms by anthocyanin-rich foods fermented with L. plantarum and A. oryzae, although resveratrol, a bioactive compound of wine (the alcohol fermentation of anthocyanin-rich foods) has been studied (Mobasheri and Shakibaei 2013;Nguyen et al 2012). The present study revealed that fermenting the extracts of black carrots with L. plantarum and A. oryzae changed the anthocyanin composition by increasing anthocyanin aglycones (-cyanidin and malvidin) and the changes in composition improved their effectiveness for improving energy homeostasis with BCAO being the most effective for increasing daily energy expenditure and fat oxidation.…”