Resveratrol in disease prevention and health promotion: A role of the gut microbiome

Chen, Xuexiang; Zhang, Jing; Yin, Ni; Wele, Prachi; Li, Fang; Dave, Soham; Lin, Juanying; Xiao, Hang; Wu, Xian

doi:10.1080/10408398.2022.2159921

Cited by 9 publications

(10 citation statements)

References 126 publications

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“…Although the target organs of prethyroids are different, Perm-mediated oxidative stress has been shown in humans and animals caused neurotoxicity (Nasuti et al, 2014), hepatotoxicity (Roma et al, 2012), nephrotoxicity (Guvenc et al, 2013), immunotoxicity (Jin et al, 2010), cardiotoxicity (Dhivya Vadhana et al, 2010). However, Res is a molecule that shows antioxidant potential by destroying free radicals, binding metal ions, decreasing the activity of enzymes involved in the formation of reactive oxygen species, and increasing antioxidant enzyme activities (Chen et al, 2023). In this study, we aimed to investigate the damage of Perm, which is used in many different areas and to which we are unintentionally exposed, on different organs that will be caused by exposure in the prenatal period, and the experimental model in which we planned the possible effectiveness of Res.…”

Section: Discussionmentioning

confidence: 99%

“…Resveratrol (Res), is a polyphenolic compound of the phytoalexin group (Chen et al, 2023). Polyphenolic compounds show antioxidant properties by destroying free radicals and minimizing the harmful effects of oxidative stress (Borsoi et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Polyphenolic compounds show antioxidant properties by destroying free radicals and minimizing the harmful effects of oxidative stress (Borsoi et al, 2023). Res has anti-inflammatory, antioxidant, and anticarcinogenic properties (Chen et al, 2023). Discovered in grape seeds and peel, Res is especially found in dark fruits.…”

Section: Introductionmentioning

confidence: 99%

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Protective effects of resveratrol on permethrin-induced fetotoxicity in rats

YÜKSEL¹,

ASLAN

Tosun

et al. 2023

Anatolian Journal of Botany

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Synthetic pyrethroid insecticides have been widely used for years to be protected from the harmful effects of insects and control disease vectors. In this study, the potential effects of resveratrol, a polyphenolic compound, against the potential toxicity of permethrin, an effective pyrethroid derivative, on the fetus were investigated. In the study, Wistar female rats were divided into four groups Control, Sham, Permethrin, and Permethrin + Resveratrol. The lung, liver, kidney, and small intestine development of fetuses were evaluated histopathologically. Also, Bone Morphogenetic Protein 4 (BMP-4) in bone tissue development and Fibroblast Growth Factor-1 (FGF-1) expressions in the lung were examined immunohistochemically. All structures in the control and sham groups were normal. Permethrin caused epithelial damage, regression in bronchial and primitive alveolar development in the lung; congestion, edema, and sinusoidal dilatation around the central vein in the liver; tubular epithelial degeneration, regression in glomeruli and tubule formation in the kidney; epithelial degeneration and irregularity in the villus structure in the small intestine. Immunohistochemical results indicated that permethrin administration decreased BMP-4 levels in bone tissue and FGF-1 levels in the lung. After resveratrol application was found to greatly alleviate histopathological and immunohistopathological variability in all tissues. Oral consumption of permethrin by pregnant rats caused growth retardation and tissue damage in many different tissues in offspring. Intake of resveratrol during pregnancy showed protective effects against fetotoxicity caused by permethrin.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Protective effects of resveratrol on permethrin-induced fetotoxicity in rats

YÜKSEL¹,

ASLAN

Tosun

et al. 2023

Anatolian Journal of Botany

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“…It contains two aromatic ring structures bridged by an ethyl group, but there is no o ‐diphenol on its structure, thereby making it unable to be oxidized to o ‐quinone. The most famous stilbene is resveratrol, owing to its remarkable biological activity (Chen et al., 2022).…”

Section: Polyphenol Structures Of O‐quinone Precursorsmentioning

confidence: 99%

“…It contains two aromatic ring structures bridged by an ethyl group, but there is no o-diphenol on its structure, thereby making it unable to be oxidized to o-quinone. The most famous stilbene is resvera-trol, owing to its remarkable biological activity (Chen et al, 2022). As a consequence, polyphenols containing catechol and pyrogallol groups, such as (epi)catechin, (epi)gallocatechin, myricetin, quercetin, gallic acid, CQA, and caffeic acid, are more prone to oxidation and readily produce corresponding o-quinones.…”

Section: Stilbenesmentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Phytochemical, antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit (Syzygium cumini L.) powder

Alshammai,

Ali,

Alhomaid

2024

NFS

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Purpose This study aims to find out how pomposia fruit powder (Syzygium cumini L.) mixed with roasted coffee (RCO) affected antioxidants, phytochemicals, lipid peroxidation inhibition and sensory attributes. Design/methodology/approach Pomposia fruits (Syzygium cumini L.) powder (PFP) was integrated with RCO at levels of 0.0%, 5.0%, 10.0%, 15.0% and 20.0%. RCO, PFP and binary mixtures containing RCO: PFP were evaluated for their total phenolics (TP), total flavonoids (TF), anthocyanin content (AC), antioxidant activity and phenolic compounds fractionation. The oxidative indices of coffee oil samples were measured throughout different storage intervals. Additionally, sensory characteristics of RCO enriched with different PFP doses were evaluated. Findings PFP samples exhibited the greatest TP content (1910 mg/100 g), whereas RCO samples had the lowest concentration (1090 mg/100 g). As more PFP was added, the corresponding coffee blends’ concentrations of TP, TF and AC were improved significantly. PFP possesses a radical-scavenging activity that is about 1.20 times more than RCO’s. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity jumped significantly from 74.13% in control (untreated) samples to 77.64%, 78.39% and 80.15% for samples enriched with 10.0%, 15.0% and 20% PFP, respectively. Significant increases in gallic acid, hesperidine, benzoic acid, chlorogenic acid, hispertin, catechol, quercetin, pyrogallol and rutin were detected when RCO was mixed with different quantities of PFP. At the end of storage trial, the coffee oil treated with 20% PFP had AV, PV and TBA values that were about 1.70, 1.95 and 1.66 times lower, respectively, than those of the control sample that had not had PFP addition. The RCO with 5.0% PFP achieved the greatest over acceptability grades. Originality/value To the best of the authors’ knowledge, this study was the first study to evaluate the effect of incorporating various level of pomposia fruit powder into RCO. The findings shows that adding different concentrations of pomposia fruit powder into RCO can indeed enhance the radical-scavenging activity of the coffee and potentially extend its shelf life.

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Resveratrol in disease prevention and health promotion: A role of the gut microbiome

Cited by 9 publications

References 126 publications

Protective effects of resveratrol on permethrin-induced fetotoxicity in rats

Protective effects of resveratrol on permethrin-induced fetotoxicity in rats

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Phytochemical, antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit (Syzygium cumini L.) powder

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