Physical methods of resveratrol induction in grapes and grape products - a review

Abstract

Tříska J., Houška M. (2012): Physical methods of resveratrol induction in grapes and grape products -a review. Czech J. Food Sci., 30: 489-502.Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the "French paradox" -the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products -wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using "natural" methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels.

Resveratrol, in its natural combination in whole grape, for health promotion and disease management

“…14 Interestingly, UV irradiation and ozonization of grapes have been shown to increase the content of resveratrol endogenously in wine products and grape juice (reviewed in Ref. 15). …”

Inhibition of Botrytis cinerea and accumulation of stilbene compounds by light-emitting diodes of grapevine leaves and differential expression of defense-related genes

“…Accumulation of antifungal substance(s) under red-light radiation was shown to be the active response to fungal attack in a study by Islam et al (1998). Additionally, trans-resveratrol content varied widely following UV irradiation depending on grape variety, degree of maturity, storage period, and treatment method in plants (Tříska and Houška (2012). Furthermore, Demkura and Ballaré (2012) reported that UVR8 plays a key role in mediating the effects of UV-B radiation on pathogenicity by controlling expression of the sinapate biosynthetic pathway.…”

Resveratrol and cancer: Challenges for clinical translation

“…Because of the poor bioavailability of resveratrol, it may be useful, especially for cancer chemoprevention, if resveratrol content could be increased in diets. To this end, recently multiple methods have been studied in an attempt to increase the content of resveratrol endogenously in wine products and grape juices using UV irradiation and/or ozonisation of grapes (reviewed in [34]). These types of studies are important as high-resveratrol containing diets would allow an increase in the daily resveratrol intake of individuals.…”