The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury

Langcake, P.; Pryce, Robert J.

doi:10.1016/0048-4059(76)90077-1

Cited by 818 publications

(509 citation statements)

References 18 publications

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“…The presence of cis-resveratrol, trans-resveratrol, trans-resveratrol glucoside and other related stilbenes were reported earlier in grapes (Langcake and Pryce 1976), red wines (Siemann and Creasy 1992), peanuts (Sanders et al 2000), berries (Rimando et al 2004), and other plants. However, presence of resveratrol is not reported in underutilized fruits of Indian origin such as jackfruit, jamun fruit and mulberry so far.…”

Section: Resveratrol and Phenolicssupporting

confidence: 63%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g −1 dry weight) followed by jamun seed (34.87 μg g −1 dry weight), jamun pulp (13.70 μg g −1 dry weight) and skin of jamun (11.19 μg g −1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g −1 dry weight) and highest antioxidant property (IC 50 value-0.40 mg ml −1 ). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

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Section: Resveratrol and Phenolicssupporting

confidence: 63%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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“…However, δ-viniferin has previously been shown to exhibit in vitro antifungal activity against Botrytis cinerea (Langcake and Pryce 1976). However, in our in vitro antifungal assay based on the disc diffusion method, neither δ-resveratrol, ε-viniferin nor δ -viniferin exhibited any activity against B. obtusa, at a concentration of 250 μg.…”

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confidence: 42%

Identification of phytotoxins from Botryosphaeria obtusa, a pathogen of black dead arm disease of grapevine

et al. 2009

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A bioassay-guided fractionation of a culture filtrate of Botryosphaeria obtusa led to the isolation of four dihydroisocoumarins, named mellein 1, 4-hydroxymellein 2, 7-hydroxymellein 3 and the new 4,7-dihydroxymellein 4. LC-UV-DAD-MS analysis of vine wood infected by B. obtusa revealed the presence of mellein (1). Botryosphaeria obtusa was also able to oxidise wood δ-resveratrol into the dimer delta-viniferin. The structures of isolated phytotoxins were established on the basis of IR, MS, 1D and 2D NMR.

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“…Dentre todos os compostos fenólicos das uvas, o resveratrol tem atraído atenção especial nas últimas décadas em decorrência de estudos epidemiológicos que mostram correlação inversa entre o consumo moderado de vinho e a incidência de doenças cardiovasculares. Os estudos com resveratrol tiveram início a partir de investigações relacionadas à dieta francesa, que apesar de rica em gorduras de origem animal, parece associada à baixa incidência de doenças cardiovasculares, fenômeno conhecido como "Paradoxo Francês" 22 . O resveratrol pode ser encontrado em amendoim, cacau, algumas variedades de chás, porém, a principal fonte são as uvas e seus derivados 5,8 .…”

Section: Introductionunclassified

“…O resveratrol pode ser encontrado em amendoim, cacau, algumas variedades de chás, porém, a principal fonte são as uvas e seus derivados 5,8 . Sua biossíntese nas plantas é induzida por fatores ambientais como a radiação UV e infecção por fungos 22 .…”

Section: Introductionunclassified

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

144

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ResumoO conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.). A capacidade antioxidante foi analisada usando o método de seqüestro de radicais livres do DPPH (2,2-difenil-1-picrilhidrazila), que variou entre 2,7 ± 0,1 e 19 ± 2 µmoles equivalentes de Trolox.g -1 de amostra (b.u.), mostrando boa correlação com o conteúdo de fenólicos totais. As uvas tintas de coloração mais escura apresentaram maior conteúdo de antocianinas, e conseqüentemente maior teor de fenólicos totais e capacidade antioxidante. Palavras-chave: flavonóides; capacidade antioxidante; Vitis sp. AbstractPhenolic compounds including resveratrol, anthocyanins and other flavonoids and antioxidant capacity were evaluated for five grape cultivars cultivated in Minas Gerais (Brazil). The content of total phenolic determined by the Folin Ciocalteau method varied significantly, from 65 ± 1 to 390 ± 30 mg gallic acid equivalents.100 g -1 of FW (Fresh Weight). The content of total anthocyanins quantified by HPLC varied from 6.7 ± 0.2 to 154 ± 4 mg of cyanidin equivalents.100 g -1 FW. Resveratrol was found in three cultivars, in contents from 0.022 ± 0.001 to 0.60 ± 0.03 mg.100 g -1 of FW. In addition to hydroxicynnamic acids, other flavonoids such as catechin, epicatechin, quercetin and kaempferol were also present. The antioxidant capacity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method and varied from 2.7 ± 0.1 to 19 ± 2 µmol trolox equivalents.g -1 FW, showing good correlation with the content of total phenolics. The darker red grapes presented higher anthocyanin contents and consequently higher total phenolic contents and antioxidant capacity. Keywords: flavonoids; antioxidant capacity; Vitis sp.Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L. Phenolic compounds and antioxidant activity of Vitis labrusca and Vitis vinifera cultivarsLucile Tiemi ABE 1 , Renata Vieira DA MOTA 2 , Franco Maria LAJOLO 1 , Maria Inés GENOVESE 1 * IntroduçãoVários efeitos benéficos à saúde têm sido atribuídos aos compostos fenólicos presentes nas frutas, vegetais, chás e vinhos. Estudos epidemiológicos, clínicos e in vitro mostram múl-tiplos efeitos biológicos relacionados aos compostos fenólicos da dieta, tais como: atividades antioxidante, antiinflamatória, antimicrobiana e anticarci...

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The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury

Cited by 818 publications

References 18 publications

Resveratrol content and antioxidant properties of underutilized fruits

Resveratrol content and antioxidant properties of underutilized fruits

Identification of phytotoxins from Botryosphaeria obtusa, a pathogen of black dead arm disease of grapevine

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

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